Fresh Foraged Acorn Flour Flat Bread
Acorns to make 1/2 cup of flour
1/2 Second flour for “glue”. I like green banana flour or chickpea flour.
1/8 tsp Fine Celtic Salt
When you get good at making your flatbread, you can add other ingredients like herbs and seeds for altering the flavor.
Gather up a bunch of acorns – all different kinds.
Crack open the shells to reveal the kernels inside. I prefer fresh acorns so I freeze the ones I’m not using. If you don’t use them, most likely an undiscovered worm will work it’s way through the entire bunch while they are sitting around.
At this stage, you can soak the kernels changing the water as often as you can to relate all the bitter tannin. This may take several days. (You can also soak later, see below**)
Grind the soaked kernels into a flour using any kind of grinder - small batches in a spice grinder, larger batches in a food processor or powerful blender.
Once ground into flour, add salt the second flour of equal amount and mix together. The dough will not hold together well in a flat bread without another flour that has more of a pliable nature.
Heat up the skillet - should be fairly hot, no oil. It takes a while to heat up, so start this process ahead of time.
Start adding the water a bit at a time to form a firm dough. Kneed and kneed with your hands until you have thoroughly mixed a bit of water, then kneed it a bit more.
Form the dough into small 1-1/5” balls and place between two pieces of parchment paper and flatten with a tortilla press or a plate. Dough should be about 1/8” thick, a little thicker is not a problem. Do not attempt a rolling pin.
Place the flatten dough on the skillet, cook approx 2-3 minutes each side depending on how thick you made them, then flip a third time and press against the pan, and the bread should puff up a bit.
Keep warm as you make the rest between cloths. Serve immediately as sandwich bread or your favorite cheeses or other spreads.
**option: soak the ground flour in a spice bag by running water over it until the water runs clear. It is actually easier to release the tannin after the kernel has been ground, but you need to use this ground flour immediately since it is wet.