April 24, 2011

Ploye : Buckwheat Flatbread

Ployes, buckwheat flatbread, date back to 18th century Acadian communities, of French heritage, on the Maine-New Brunswick border. The buckwheat flatbread originally served as inexpensive bread source for settlers as buckwheat, first cultivated in Southeast Asia, is a hardy plant with a short growing season and grows well in most soils, making it popular in both northern France and North America. Ployes are similar in style to galettes de sarrasin, buckwheat flatbread from the Brittany region of France, likely inspiration for French settlers. I like to eat ployes with toppings similar to pancakes including butter, maple syrup, brown sugar or peanut butter. They are also delicious with savory foods and are often served with stewed meats such as bacon braised chicken and beer stewed pork.

1 c buckwheat flour

½ c flour

1 ½ tsp baking powder

½ tsp salt

1 c cold water

1 ½ c boiling water

1. Thoroughly combine dry ingredients and cold water in a medium mixing bowl. Let rest for 5 minutes.

2. Vigorously whisk boiling water into buckwheat batter and continue whisking until batter is smooth. Let rest for 30 minutes.

3. Heat a non-stick skillet over medium-high heat. Once skillet is hot, whisk batter and pour ¼ c batter onto skillet. Cook ploye until air bubbles are cleared of liquid and bottom is golden brown, 1-2 minutes and do not flip. Remove ploye from skillet by carefully lifting all edges before fully removing ploye. Repeat process with remaining batter, whisking batter before making each ploye.

4. Serve ployes warm or room temperature with desired toppings.

Makes 8-10 ployes

9 comments:

Sarah said...

These photos are so striking--lacy and blue-grey. I've never heard of ployes before, but love buckwheat and am a sucker for anything with a bit of history behind it...looks like I'll be whipping them up soon. I feel like it could be nice with some not-too-sweet jam, like figs?

lostpastremembered said...

Interesting... they make something like it in brittany. Your pictures are just perfection... very cool!

myownprivatekitchen said...

Ployes are really good with both sweet and savory toppings or on their own. Reminiscent of french buckwheat crepes as they were the inspiration. Enjoy them.

Anonymous said...

What kind of powder...baking powder?

myownprivatekitchen said...

Baking powder. Thank you for noticing, I edited the recipe.

Bethany said...

Hi, I just made these and am very pleased! Thanks so much for sharing the recipe. I just have one question.... can they be refrigerated and reheated? The recipe made about 15 ployes, and I am just 1 person.

Next time I will invite a few friends over :)

myownprivatekitchen said...

Yes, they can be refrigerated and rewarmed, if they are allowed to cool before stacking, as they tend to stick together. I am glad you enjoyed them.

JB said...

I love that people are discovering ployes, and the recipe is so basic it's hard to screw up. The one thing I take exception to is the buckwheat itself. Ployes should be made with Acadian Silver Buckwheat. It has been hulled. The flour is almost white, and when liquid is added it turns yellow. It completely different than that dark buckwheat flour made with the hulls just ground in. The only place I know that makes this kind of buckwheat flour anymore is here: http://www.ployes.com/
If you have a store nearby that carries either their flour or the actual mix, you will not regret buying it, and you'll never go back to that nasty dark buckwheat that's ground up with the hulls still on.

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