Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar

• 1 1/4 cups milk
  
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  
  
  
  
  

Brezeln!

SOURCE: https://www.npr.org/sections/thesalt/2014/08/09/338591194/for-a-proper-pretzel-crust-count-on-chemistry-and-memories

Nina Goebel's Bavarian Pretzels

500 grams flour

1 packet rapid rise yeast
1 teaspoon salt
200-250 milliliters hot water (almost boiling)
60 grams baking soda
1 liter of water
Coarse kosher salt (for sprinkling just before baking)

Preheat oven to 400 F (200 C)

In a food processor with dough-blade attachment, mix yeast, hot water, salt and flour. Place into a bowl and cover with a moist kitchen towel. Let the dough rise for about two hours.

Form dough into pretzels, rolls or whatever shape you prefer. (Note: The actual pretzel shape is really difficult to get right; rolls are far easier)

Mix baking soda into water and bring to a boil. Dip pretzels for 30 seconds to a minute, turn and leave in the solution for another 30 seconds. Take them out carefully with a slotted spoon and dry off, patting with a paper towel. Place onto a cookie sheet lined with parchment paper. Sprinkle with salt.

Bake for about 14-20 minutes, until "nice and brown."

Important: Avoid touching the dough after dipping it into the baking soda mixture, and keep it off of aluminum surfaces. It's not lye, but it's still corrosive.

Traditionally one would use a lye-bath before baking: https://www.rezeptschachtel.de/laugenbrezel_rezept.html

Ingredients for 12 pretzels (2 baking trays):

25 g fresh yeast

350 ml of cold water

650 g wheat flour type 550

12 g or 3 Tl salt

60 g of butter or margarine

500 ml sodium hydroxide, concentration 4% max.

Coarse salt for sprinkling (pretzel salt, hail salt)

Baking pretzels:

The pretzel dough is processed cold, so the lye pretzels form the best. For the pretzels and no Vorteig is necessary.

First prepare two baking trays for the pretzels. Grease the baking trays well or cover them with permanent baking foil. Baking paper is less suitable for pretzels, as the caustic soda attacks the baking paper and the pretzels can be loosened from the baking paper badly after baking. If you coat the baking paper thinly but completely with edible oil on the top, baking paper can also be used quite well.

Put yeast, cold water, flour, salt and butter or margarine in a bowl and knead with a hand mixer (dough hook) for 5 minutes, or better in a food processor for 10 minutes to a smooth dough. The pretzel dough should be relatively firm and not sticky.

Then cut the pretzel dough into 12 equal portions. Cut the dough in half, halve the two halves again, and then cut all 4 pieces into three pieces. Or use a digital kitchen scale to weigh 12 dough pieces of 90 grams each.

Flour Tortillas

Source:
https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/


Ingredients 
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil (I used an olive oil mix)
1 cup warm water

Instructions

1. Combine flour, salt and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.

   
   
2. Add oil and water with mixer running at a medium speed. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

   
   
3. Transfer dough to a well-floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

   
   
4. After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.

   
   
5. When the pan is very hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface. 

   
   

   
   
6. Remove from pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft. 
7. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container (with a cover) that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds (start with 15) or until warm, then keep covered to hold heat while serving.

   
   
8. Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.
   
   
   
   
   
   https://www.biggerbolderbaking.com/whole-wheat-tortillas/
   

   Author:  Gemma Stafford

   Servings:  10

   Ingredients

   • 2 1/2 cups (12 1/2oz/355g) whole wheat flour
   • 1 cup (5oz/142g) all-purpose flour 
   • 1 teaspoon baking powder 
   • 1 teaspoon salt 
   • 1/4 cup (2floz/57ml) vegetable oil (or any oil)
   • 1 1/4 cup (10oz/282ml) warm water

   Instructions

   • In your stand mixer bowl (or any other large bowl), mix the flours, baking powder and salt together. 
   • Next, add the oil into the dry ingredients and mix with your hands, rubbing the oil into the flour until the mixture is crumbly.
   • Start by adding 3/4 cup of the warm water and keep mixing until the dough is smooth, about 4-5 minutes. Add the remaining water if needed to bring your dough to a smooth ball.
   • Cut the dough into 10 pieces about 2 oz. each. Roll each piece into a ball, and let them rest for 15 minutes, covered with a towel. 
   • Once rested, roll out the tortillas into 8-inch x 8-inch circles on a floured surface. If you move around the dough while rolling it makes it easy to get it round. 
   • Put a skillet over medium heat and let it warm up for 5-7 minutes before adding your first tortilla. The pan needs to be hot to brown the tortilla and cook it quick.
   • Place the tortilla into the hot pan and let it cook for 2 minutes on the first side or until the top side starts to puff and the under is golden. Flip over and cook for another minute or 2. Repeat with the rest of your tortillas. Enjoy immediately. 
   • Cover and store at room temperature for up to 2 days. They also freeze really well for up to 8 weeks.