Cinnamon Roll Flatbread

From Ski Snacks Long live flat snacks! Our friend Nora Fierman developed these flatbreads in an effort to avoid “snack destruction by crampon.” You can stash them in a pack all day and rest easy, knowing they’ll look the same at 4:00 p.m. as they did when you stuffed them in there in the morning. Nora says, “These are intentionally pre-squashed, since we all know skids aren’t the most delicate creatures out there. And don’t be intimidated by the yeast in this recipe! It’s skid friendly.” Nora is a Vail-based endurance athlete who is passionate about kitchen messes that uncover the latest and greatest in snacking technology. Her company, Neve, offers portable, plant-based nutrition in a resealable pouch that fits in your pocket or bike bibs. Feel free to add whatever you want to the cinnamon sugar mixture, like nuts, raisins, coconut, or additional spices. If you do add nuts or raisins, the dough will tear when rolling, but it still tastes excellent. For an indulgent ski snack, pair this with Homemade Nutella.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk together the water, sugar, and yeast. Let it sit (proof) for 5 minutes. It will smell nice and start to bubble. If it doesn’t, the yeast is dead and you need new yeast. Stir the mixture to ensure the yeast dissolves.

Step 2

In a large bowl, mix together the flour, baking powder, and salt. Stir in the milk and yeast mixture until well blended.

Step 3

Once a dough forms, remove it from the bowl onto a lightly floured surface. Knead the dough until smooth and slightly tacky, about 5 minutes. If the dough is too dry, add milk a tablespoon at a time. If it’s too wet, add flour a tablespoon at a time.

Step 4

Return the dough to the bowl, cover the bowl with a clean kitchen towel, and set it in a warm place, like on top of your refrigerator or in the oven with the light on, for 1 hour. It should double in size.

Step 5

While the dough is rising, mix the brown sugar and cinnamon together and set aside.

Step 6

Lightly flour a work surface and roll the dough into a rectangle about 24 inches long and 12 inches wide. (If you don’t have a rolling pin, use a wine bottle. We know you definitely have one of those.) Lightly flour the rolling pin as needed, to keep the dough from sticking.

Step 7

Spread the melted butter over the dough, then sprinkle the cinnamon and sugar mixture on top. Starting at the long side, tightly roll up the dough into a long log. Cut the dough into 8 pieces (or customize the size to fit in your pack or pocket, as Nora does).

Step 8

Flatten each piece with your hands and fold four corners toward the middle. Roll the chunk into a 4-to-5-inch disk and set it on a baking sheet. Repeat with all the chunks. You may need to do this in two batches or use two sheets. Then cover the dough with a kitchen towel and let rise for 30 minutes.

Step 9

Meanwhile, preheat the oven to 400 degrees F. After the second rise, put the flatbread in the oven for about 12 minutes, flipping halfway through. They should be nice and golden. Let cool and wrap for the trail.