Best 2 Ploye Recipes
In the culinary realm, ploye proudly holds its place as a beloved flatbread with deep roots in Acadiana, Louisiana. This distinctive bread, crafted from simple yet flavorful ingredients, has captivated taste buds for generations. Its unique texture, ranging from crispy edges to a soft, chewy interior, makes it a versatile culinary companion, equally delightful on its own or as an accompaniment to hearty stews, rich gumbos, or zesty salads. As you embark on this culinary journey, you'll discover a treasure trove of ploye recipes, each offering a unique twist on this classic bread. From the traditional ploye recipe, which forms the cornerstone of this delectable tradition, to creative variations infused with herbs, cheese, or even bacon, there's a ploye recipe for every palate. So, prepare to be tantalized as we delve into the world of ploye, exploring its rich history, diverse flavors, and the culinary artistry that brings this flatbread to life.
Here are our top 2 tried and tested recipes!
PLOYES
Provided by Food Network
Time 20m
Yield 15 ployes
Number Of Ingredients 5
Steps:
- Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes.
- Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just "kiss" the pan with the other side.
- Keep the cooked ployes warm in a warm oven while you fry the rest.
PLOYE
This occupies a place of choice in our community. The Ploye looks like a pancake but is prepared with buckweat flour. It is used in place of bread. If you come from Northern New Brunswick and you are a BRAYON, it is a common thing to eat and is delicious. I posted it here so I would'nt loose it. After they are cooked, we spread butter on, roll them up and eat them that way. Some people like to finish a meal with one of these ploye drizzled with molasses as a dessert.
Provided by Terry in New Brunsw
Categories Breads
Time 30m
Yield 20 ployes
Number Of Ingredients 6
Steps:
- Mix dry ingredients.
- Add 2 cups cold water to the dry ingredients and mix well.
- Let stand 5 minutes.
- Add 1 cup boiling water and mix vigorously.
- If batter looks too thick, add a little bit of cold water.
- Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
- When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
- To really have good Ployes you have to mix your batter between each ploye.
Tips:
- Use fresh ingredients: High-quality ingredients will result in a better-tasting ploye.
- Chill the dough: Chilling the dough for at least 30 minutes will make it easier to work with and prevent it from sticking to your hands.
- Roll the dough thinly: The thinner you roll the dough, the crispier your ploye will be.
- Fry the ploye in hot oil: Frying the ploye in hot oil will help it cook evenly and prevent it from becoming soggy.
- Drain the ploye on paper towels: Draining the ploye on paper towels will help to remove excess oil.
- Serve the ploye immediately: Ploye is best served immediately after it is cooked.
Conclusion:
Ploye is a delicious and easy-to-make flatbread that can be enjoyed for breakfast, lunch, or dinner. With its simple ingredients and versatile flavor, ploye is a great choice for any occasion. Whether you serve it with butter and honey, or with your favorite savory toppings, ploye is sure to be a hit. So next time you're looking for a quick and easy meal, give ploye a try!
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