Description
Traditional Canadian Inuit flatbread made from flour, fat, and water, cooked on a hot stone or griddle.
Technical
The dough is made with all-purpose flour, which contains gluten that provides elasticity and structure, and fat, such as seal or whale blubber, which adds flavor and tenderness. The dough is then rolled out and cooked at a temperature of 200-250°C (392-482°F) for 2-3 minutes per side, resulting in a golden brown and crispy exterior and a cooked interior.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttytoastybutteryearthycaramelizedlightly smoky
Wine Analogy
Similar toasted notes to an oaked Chardonnay
Coffee Analogy
Reminiscent of medium-roast coffee beans