Dwarven Flatbread - Blog Posts

Dwarven Flatbread

According to folklore, these tasty flat loaves weren’t created in the kitchen, but rather at the forge as ever-industrious, hungry dwarven craftsmen utilized the only materials they had available: flour, oil, water, salt, a hearth, and a hammer.” - Heroes’ Feast, p. 103

I've been interested in making flatbread for about a year now but always felt strangely intimidated by it. It wasn’t until I found this recipe and saw how quickly and simply it could be done that I decided to give it a shot.

Simple yet absolutely delicious, this wonderfully seasoned flatbread has just enough of a spice kick for it to stand out on its own or when eaten with the Fire Lichen Spread (p. 93) or a tzatziki dip!

Previously attempted by @afinickyguide, this review looks to take their suggestions to heart while also adding some of my own!

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep time: ~5 mins           Cook time: ~40 mins           Overall: ~45 mins

For the ingredients:

1 ½ cups all-purpose flour, plus more for dusting

1 ½ tsp. baking powder

½ tsp. baking soda

1 ½ tsp. kosher salt*

2 ½ tsp. dried herb blend (such as Italian seasoning, herbes de Provence, or za’atar), crushed **

3 tbsp. extra-virgin olive oil

⅔ cup plain low-fat Greek yogurt or whole milk***

¼ cup neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed

* This is way too much salt. Use half of this amount (¾ tsp.).

** I didn’t have any Italian seasoning, so I used ½ tsp. each of dried basil, oregano, rosemary, thyme, and marjoram as well as ¼ tsp. red pepper flakes (modified from here)

*** I used 2% plain greek yogurt.

I use the following conversions in my cooking:

1 ½ cups all-purpose flour = 188 g

1 ½ tsp. baking powder = 6 g

½ tsp. baking soda = 4 g

1 ½ tsp. kosher salt = 8 g

½ tsp. dried rosemary = 1 g

½ tsp. dried basil = 0.5 g

½ tsp. dried oregano = 0.5 g

½ tsp. dried thyme = 0.5 g

½ tsp. dried marjoram leaves = 0.25 g

¼ tsp. red pepper flakes = 0.5 g

3 tbsp. extra-virgin olive oil = 44 ml

⅔ cup plain low-fat Greek yogurt = 158 ml

¼ cup neutral-tasting oil = 60 ml

Above shows the dry ingredients whisked together with a well in the center for the greek yogurt and olive oil.

Again, when I made these the first time 1 ½ tsp. kosher salt was way too much. I made them again using half the amount (¾ tsp.) and they tasted much better.

Above is what the dough looked like after combining it with a wooden spoon and then working it by hand to create a shaggy dough.

The dough will be very dry and have lots of crumbly bits. Don’t worry! As you knead it into a smooth ball, the dough will become wetter and everything will incorporate nicely.

Above is what the dough looked like after kneading to make it smooth - about 5-6 minutes. You’ll know the dough is ready when it springs back after lightly pressing into it.

Although the dough will become tackier as you knead it, try not to add any more flour. Dough, in general, will absorb any extra flour you give it and though it might make it slightly easier to handle, the bread will become denser as a result.

Personally, I found the dough didn’t stick much to my bread board and when it did it was easy enough to handle with just a bench scraper.

The following link is a great resource to develop your technique for kneading bread. With the first technique, you use the heel of your hand to press into the dough, then fold it back into itself, turn it, and repeat. Using the second technique, you roll the dough with the heel of your hand in a “heart” motion.

Above is what the dough looked like after being divided into 8 equal portions and left to rest for 15 minutes under a clean kitchen towel. The smooth dough weighed around 400 g and divided nicely into 50 g portions.

Although you will notice the dough has expanded after resting, don’t expect as drastic a change as yeasted dough.

With the amount of dough in each portion, rolling it to 7 inches in diameter turned it into paper and gave it “cracker-like results” according to @afinickyguide‘s post. So, I opted to roll them to 5 inches in diameter and just under ¼ of an inch thick.

If you’d really like some larger flatbread, I would recommend taking @afinickyguide‘s suggestion and doubling the recipe to create 8 larger portions that could be rolled into 7-inch circles.

I found the cooking times in Heroes’ Feast to be way too long. When I originally tried frying it for 2.5 minutes, it turned out super burned when I flipped it - and that was before the pan had accumulated heat!

I would suggest the following cooking times for this recipe (using flatbread rolled to 5 inches in diameter):

While the pan is heating up, cook the first flatbread for ~90 secs on the first side and 60 secs on the other

For the second, cook for 30 seconds on the first side and 20 on the other

For each one after, cook for 15 seconds on the first side and 10 on the other

Also, don’t replenish the pan with 1 ½ tsp. oil for each flatbread if following my instructions! There was so much oil left after each one that it’s much better to swirl around and reuse the leftover oil in the pan. Only add ~½ tsp. more if you notice the oil level running low.

NOTE: I used a cast-iron skillet to cook my flatbread. Timings will vary based on the type of pan you use.

Overall, I give this flatbread a 5/5. After the adjustment of the salt content, these were delicious to eat both on their own, with a tzatziki dip, or with the Fire Lichen Spread (p. 93).

Although I can’t comment on how they would taste with store-bought Italian seasoning, the one I used (listed in the ingredients section) worked amazingly!

For best freshness results, wrap in plastic wrap or store in a reusable sandwich back and keep in the fridge. They will last up to a week in the fridge. To reheat, either leave them on the counter for half an hour before using or microwave them for 10 seconds at a time until soft.