Roughcakes

Roughcakes is the colloquial Coasnian term for any cheap bread made with roughly ground flour and cooked to have a hard bottom so as to come out for travel cookware with ease. There are as many recipies for roughcakes as their are people and they can be sweet savory or in between depending on what the traveler likes and/or has.

Origin

No one knows where roughcakes come from. Many think that they have existed as long as flour and that people have been baking them on stones beside the fire since before metallurgy. While roughcake is a Coasnian term, similar things exist in almost every land based culture making it one of the most ubiquitous food items in existence.

Modern Consumption

Modern recipes often use a finer quality of flour then traditional, partially to the modern pallet and partially due to rougher grinds of flour being less common. Sometimes modern recipes will call for steel cut oats or chopped nuts to make the texture rougher artificially. In smaller rural towns farmers will often sell portions of grain unground for traditional recipes that require rougher flours.

Regional Variants

As roughcakes are so loosely defined regional varieties reign supreme. Mountain villages often swear by pink tinted amaranth and buckwheat cakes softened with sheep milk cheese. In the hot sun baked eastern lowlands carefully rationed water irrigates stout rows of corn that are ground into a blue grey cake served with tender cactus fruit. The mellow weathered fields of central Coasnia support rolling hills of wheat that make thick and fluffy golden cakes slathered in malted syrup. While the coast rolls striped rolls of barley and rye to dip in cockle stew. It is an running Coasnian joke of the noisy grandmother that can tell where your new neighbor came from by the roughcakes they make.

Cooking methods

While there is much arguing over the BEST material to make roughcakes in it is agreed that you can make them in almost anything. The main "rules" for cooking roughcakes are that they must be a dry baked or fried bread, that is crunchy on at least one side and has a texture rougher the store bought sandwich bread.