A classic beer bread recipe, taken up a notch using locally sourced 'ulu flour and local brewed lager
Try this gluten-free flatbread inspired by socca - a chickpea flatbread from Nice, France.
These soft ‘ulu hamburger buns use the Yudane method of scalding a portion of the ‘ulu flour with boiling water to pregelatinize the starches.
Chewy and aromatic, this naan experiment explored how 100% whole ‘ulu flour could be optimized for the perfect texture, resulting in a flavorful, soft bread with just the right amount of elasticity.
