Gáhkku
Baking bread over an open fire is something that the Sámi people have done for ages. Sometimes we still do, but it’s become more common to bake gáhkku in a cast iron pan on a regular electric stove.
Over open fire:
Make a decent fire, preferably out of birch wood. It’s important to get a good bed of glowing embers before getting started. While waiting, you can prepare the dough in a bowl. Let the dough rise while the embers grow nice and hot.
On the stove:
Since the stove gets hot a lot faster than embers, you prepare the dough before turning on the stove. Let the dough rise first and then turn on the stove.
RECIPE
Makes about 10 gáhkku that fit in a regular frying pan.
Ingredients:
Some margarine or oil
4-5 dl of water or milk (or a mix of both)
1 bag of dry yeast (14g, which is the equivalent of 50g of fresh yeast)
1 dl syrup or sugar
1 tsp salt
8-10 dl wheat flour (1-2 dl can be switched for sifted rye flour)
You will also need:
A stove or a fire and matches.
Cooking pot (1,5 litres)
Mixing bowl
Fork
Kitchen towel
Cast iron pan
Wooden board or something similar
Instructions:
1. Melt the margarine in the pot.
2. Add the water/milk and heat up to finger temperature (37°C). Add the yeast and mix until it’s dissolved.
3. Pour the mixture into the mixing bowl. Add syrup/sugar and salt (and sifted rye flour, if you choose to use that). Then add wheat flour until the dough is firm and no longer sticky.
4. Work the dough for a bit and then let it rest under a kitchen towel for 40 minutes.
5. Divide the dough into 10 equally big parts. Sprinkle flour on a wooden board and use a rolling pin to flatten a dough piece. Poke holes in the flat dough with a fork.
6. Heat up the cast iron pan on the fire/stove. Bake the bread in the hot pan. Let the bread gain a bit of color and then flip it with the fork. Make sure the pan isn’t too hot or the bread will burn!
Eat the bread with some butter as soon as it’s done.
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