矮人大饼 Dwarven Flatbread

（翻译暂缺）

Generations of dwarven smiths have relied on this toothsome snack bread to get them through long, arduous workdays, and to their next meal. According to folklore, these tasty flat loaves weren't created in the kitchen, but rather at the forge as ever-industrious, hungry dwarven craftsman utilized the only materials they had available: flour, oil, water, salt, a hearth, and a hammer. The result? Flat bread. Sometimes served pan-griddled, other times fried, this bread can be eaten plain, topped with cheese or duergar fire lichen spread (see this page), or used to soak up all of those savory juices and sauces from what dwarven diners showed up for in the first place—meat!

4人份用料
1又1/2 cups all-purpose flour, plus more for dusting
1又1/2 teaspoons baking powder
1/2 teaspoon baking soda
1又1/2 teaspoons kosher salt
2又1/2 teaspoons dried herb blend (such as Italian seasoning, herbes de Provence, or za'atar), crushed
3 tablespoons extra-virgin olive oil
2/3 cup plain low-fat Greek yogurt or whole milk
1/4 cup neutral-tasting oil, such as vegetable, canola, safflower, or grapeseed

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and herb blend to combine. Make a well in the center, add the olive oil and yogurt. With a wooden spoon or your hands, stir around the perimeter of the well to incorporate the wet and dry ingredients; the mixture will look a little rough and shaggy.
Lightly flour a work surface, scoop the dough onto it, and knead until the dough is smooth and uniform, adding a tiny amount of flour as you go if the dough becomes too sticky. Divide the dough into eight equal portions, gently roll each portion into a ball, cover with a clean kitchen towel, and let rest for 15 minutes.

Preheat the oven to 200°F (or the lowest temperature possible) with a rack in the middle of the oven.

With a rolling pin, roll one of the dough balls into a circle about 7 inches in diameter and ? inch thick. In a 10-inch heavy skillet (preferably cast iron) over medium heat, warm 1? teaspoons of the vegetable oil until shimmering. Tilt the skillet to coat the entire cooking surface with oil, carefully place the dough circle in the skillet, and cook, undisturbed, until spotty brown on the bottom and slightly puffed, 3 to 4 minutes. Turn the bread over and continue to cook, undisturbed, until the second side is spotty brown as well, 3 to 4 minutes more. Transfer the bread to a baking sheet or ovenproof plate and place it in the oven to stay warm. Working with one dough ball and 1? teaspoons oil at a time, repeat to roll, cook, and keep the remaining rounds warm. Note that as the pan accumulates and retains heat from previous batches, the cooking time may decrease by up to a minute. Serve warm and fresh.