Skillet Bread with Buckwheat and Quinoa
The other week I got a mysterious souvenir gift: a little jar labelled “Charoset”. I had to go by the picture of dates on the front to guess at its content as all the other words on the jar were in Hebrew. This little mystifying jar had travelled half-war round the world. Not only that, it had to travel most of the way all on its own: It started its trip comfortably nestled in the safety of the suitcase my friend CL was carrying on her way back from Israel. At the airport however security was suspicious of this little vessel with its dark content. So this little jar was packed off all on its own for the long trip to Europe. How foreign that little parcel must have looked on the baggage belt amongst all those huge and well travelled suitcases.
This weekend I was holding this little jar in my hands, impatient to discover its content. But after it had travelled all this way I could hardly just dive in with a spoon for an unceremonious quick taster. Bread was needed! But I had none, not even a single slice was to be found in the freezer. And I certainly did not have the patience to bake a loaf. So I pulled out my favourite recipe for super-fast, emergency skillet bread.
This bread comes together in minutes. It takes no more than a quick stir to make the batter and then a few minutes in a skillet on a stove. The combination of buckwheat and quinoa give this skillet bread a strong nutty flavour. It is a great side for a cheese plate but just as nice with a spoon full of jam – or as it turns out, charoset. When I make it to go with something sweet I often throw in a teaspoon of nigella seeds to enhance the fragrant flavour of the bread. But this time I left it plain as I wanted the charoset to take the star role.
But I had no need to worry, the charoset was one powerful combination of flavours: deeply sweet with a hint of earthy spices. The taste made me even more curious to find out what I was eating. A quick search in Wikipedia revealed it to be “a sweet, dark-coloured, paste made of fruits and nuts eaten at the Passover Seder. Its colour and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres “clay.”
A big thank you to CL for this lovely gift and amazing discovery that doubled as a good excuse to share my recipe for this humble but ever so versatile and tasty skillet bread.
(found on the blog ‘Natural Noshing’)
40g (1/3 cup) quinoa flour
40g (1/3 cup) buckwheat flour
80ml (1/3 cup) water
80ml (1/3 cup) unsweetened rice milk*
1 tsp lemon juice
pinch of salt
1/2 tsp baking soda
optional: nigella seeds (DE: Schwarzkuemmel, NL: zwarte komijn)
- Combine the quinoa and buckwheat flour.
- Make a well in the center. Add in the water, milk, lemon juice and the egg. Use a fork or whisk to beat together the egg and the liquid and then the mix with the flour.
- Allow to stand for 5 min. While you heat a skillet (20 cm / 8 inch) over medium heat.
- Sift the baking powder into the batter.
- Grease the pan with a little oil.
- Pour in all the batter.
- Cook for 6-7 minutes.
- Flip and cook for another 5-6 minutes.
- Serve warm and cut into wedges.
Tips & Variations
- instead of the rice milk you can of course use regular or other grain based milks
- the original recipe also suggest replacing the milk and lemon juice with yoghurt, but I have not tested this
- besides nigella seeds you can experiment with other spices or fresh herbs
- cheese and fresh grapes
- butter and jam
Thank you for teaching me about “charoset”, I’ve never heard of it so there I was googling to find out more about it. I am an ingredient wiser today. Poor thing travelled on it’s own…must have been lonely. Is this skillet bread like a thick pancakes of some sort. It’s very interesting. I shall be trying it as soon as I can gather ingredients!
I always love learning about new foods – reminds me of how much tasty stuff there is still out there to discover. Yes, this bread is a little like a pancake, at the same time it is less eggy and fluffy. There is a bit more body to it; a bit more chew. If you get round to making it I would be so curious to hear how it turned out (and what you tweaked :-> )
I shall definitely let you know. Thanks!
What a beautiful bread Afra!
I was interested to learn about charoset. Would love to try it. The bread is similar to one I just made for my roasted vegetables in grape leaves – and I love the combination of buckwheat and quinoa – so nice to work with. I’ll give your recipe a try.
Yes, I can totally imagine the flavours of this bread to go with your veg in grape leaves (such an original recipe!!). Of you do get a chance to try it I would love to hear what you tought of it and whether you made any alterations! 🙂
looks so nice! Can this be called a savory pancake?
So sweet of you, thank you! I guess you could describe it as a cross between a pancake and bread: the center is less eggy and fluffy than a pancake but a little more like the airy structure of a loaf of bread. At the same time this pan-bread also forms a bit more of a crust than a pancake.
Yum this looks so nice! Perfect with hot soup I am imagining 🙂
Good idea! I think that would work really well especially with soups with earthy flavours like a chickpea or beet root soup 🙂
Buckwheat and quinoa…talk about the super food! The bread looks super!
And I will tell you honestly that the first time I made this I was really suspicious. I had to try it before I could believe that these healthy, dense flours could result in bread that isn’t just a soggy brick 🙂
vegan, sugar-free and gluten-free? amazing! and the charoset sounds lovely!
Yes, it really is an amazing recipe – I guess there is the egg (but you have made me wonder whether that could be replaced with a flaxseed”egg” I think I will give that a try)
oh whoops, yes… I meant dairy-free 🙂 but now you’ve got me wondering about flaxseed too!!
Afra…I so enjoyed this… I could feel your excitement, your anticipation… Your bread is so beautiful, one that would bring pure comfort into my home when the scent of it floats through the air. I must make it, and very soon. I’ve never heard of charoset, and I’d love to try it. I wonder if there is a recipe out in cyberspace somewhere… (hint, hint…) 🙂 xoxo
I’ve never heard of Charoset, but it sounds really interesting. Combined with the bread, it must have been marvelous.
It is amazing isnt it: that something that is a traditon to some is new to us! An amazing discovery that really paired wonderfully with this bread 🙂
I love charoset! We make it every year for the Passover Seder, usually with apples, nuts, red wine and cinnamon. Did you like it?
I had never even heard of it before, so it is just amazing to me that it actually is a tradtion 🙂 Your recipe sounds delicious. I really did enjoy it, despite the fact this version was rather sweet (and I do not have much of a sweettooth).
The loveliest of condiments surely do deserve the most wholesome of breads. I love my skillet and something that can be whippedup in a flash is more than idea. I’m yet to try quinoa in a bread. If ever I did, this would be it!
A superfoods bread , my friend! I made it yesterday & love it so much because I don’t eat normal wheat bread anymore,….it was very Yum Yum Yummm. 😊
Sophie, you have no idea how great that is to hear! I am so glad you liked it and I cannot imagine a greater reward for blogging than someone cooking a recipe I have shared. Big hug, dear friend!
hugs right back at you! xxx
What a yum looking bread…