2013, I’ve resolved, will be the year of simple cooking. Adventure cooking can be playful and enjoyable, and I’ve learned more from bold experimentation than I ever thought possible (and found some completely addictive cuisines and recipes in the process), but I want to slow things down, return to my roots — as in, the roots in my garden.
Not that yogurt and bread grow in my garden, of course. Today’s recipe is a different kind of simple — proof that bread doesn’t does have to take all day to be dinner-worthy. Simple, yogurt-based, non-yeasted rolls, made with a hearty helping of whole grain spelt.
The secret to these flaky, tender biscuits is a technique borrowed from croissants, folding and flattening the dough several times to create thin layers of pastry.
All in all, a quick, satisfying side to soup and stews. Next time, I’m going to brush the tops with butter and sprinkle with chopped fresh rosemary and sea salt.