Complete with chewy dried fruit and fragrant cinnamon.
2 1/2 ounces whole wheat flour 2 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight1 ounce barley malt syrup , optionalIn a 10-inch skillet, whisk water and flour over medium heat until paste becomes a thick lump, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover, and cool until it reaches about 75°F on an instant-read thermometer, about 30 minutes.
Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, then cover with plastic and refrigerate 24 to 36 hours, depending on your schedule.Adjust oven rack to lower-middle position and preheat oven to 425°F .
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