Flat Breads Yeast dough : baking Turkey
No, of course, the second recipe I offer here is a little different from the previous since it includes among its ingredients milk and yoghurt, two components that give the bread a more tender texture and "brioche".
To devour without moderation!
- 135g flour T55
- 5 teaspoons dry yeast
- 1 teaspoon sugar
- 240g water
- 900 to 950g of flour T55
- 15g salt
- 65g olive oil
- 30g of yoghurt or sour cream
- 1 tablespoon honey or molasses (see note)
- 350g milk
- 100g water
- Gilding: 1 egg yolk, white sesame seeds or black, black cumin or fennel
Preparation of yeast-yeast
The yeast-yeast must increase volume and its surface is dotted with bubbles.
In a large bowl or bowl pastry, pour the flour and salt and mix. Dig a hole and pour the yeast-yeast, olive oil, yogurt or cream, honey (see note), water and milk. Mix with a wooden spoon, starting with the center and expanding the movement to the edges of the bowl to blend all the flour. Continue stirring always in the same direction until the dough wraps around the spoon peeling off the walls.
pour ne pas alourdir la pâte qui doit être très molle ). Pour batter on floured work surface and work for several minutes until no longer sticky to work plan (adding flour but always in very small quantities to avoid making the dough that must be very soft). Knead for 8 to 10 minutes: the dough should be soft and smooth and if we are to believe the words of one Turkish cookbook, its surface should be "as smooth as the inner arm of a woman".
Put the dough in a lightly oiled bowl, cover with plastic wrap and let stand 1 hour or until dough doubles in volume.
Note: Although most recipes contain neither pides of honey or sugar, I think this addition brings a definite plus not only to the overall taste of bread stronger character but also the final color of a bread crust with a little Caramelized more ... pity I'm done thinking at the time of tasting bread and not before!
After 1 hour of rest, you can degas the dough, put the ball in the bowl and keep it cool overnight.
You can prepare the dough in the bowl of the bread machine, the evidence here ( click )
Transfer the dough on lightly floured work plan and with fists to crush the degassing. Divide into 4 pieces of equal weight (about 450g), shape into a regular ball, and place on floured work surface or directly onto the baking sheet lined with parchment paper, leaving at least 8 to 10 inches of space between each and cover and let relax for about 30 min.
Preheat oven th7 (210 ° C).
Flatten each ball with the palm of your hand to form a disk about 25 cm in diameter or an oval and then after pide pide, forming grooves in a grid with the handle of a wooden spoon (in practice, place handle on the dough and press down firmly by rotating a half turn the handle to detach). You can also try the line with the edge of the hand, but it is not won!
Brown the pides with egg yolk diluted with a little yogurt, sprinkle with nigella seeds, fennel or sesame oil and let stand about 30 minutes.
Bake approximately 15 to 20 minutes or until the pides have taken a golden brown and sound hollow when tapped underneath them. Cool on rack.
Serve warm or cooled in pides Cover dish with sauce or as a starter cut into strips to accompany dips (hummus, fresh cheese with herbs , feta, etc. ..)
Copyright © 2008 Sandra
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Breads Yeast dough : Cyprus crunchy seeds Greece olive oil honey semolina Sesame Turkey
- 350g flour T65
- 75g wholemeal flour or full T150
- 75g corn flour (or semolina wheat thin)
- 1.5 cc dry yeast
- 1 teaspoon salt
- 280ml water
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 tablespoons milk
- sesame seeds blond nigella seeds
Preparing the dough
Add sourdough-yeast olive oil, honey and milk (and 1.5 tsp nigella seeds eventually). While adding the remaining water gradually, mixing the ingredients, adding the flour gradually to form a ball of dough slightly sticky but peeling off the walls. Pour over the worktop lightly floured and knead the dough for about 10 minutes until it becomes soft, smooth and elastic. Put the dough in a greased bowl and cover with plastic wrap or a clean cloth and let rise about 1:30 (the dough should almost double in volume).
Pour the batter over the worktop lightly floured and gently flatten with the palm of your hand and fold 2 or 3 times on itself. Divide into 6 pieces of equal weight relax and leave covered for ten minutes. Shape each piece into an oval about 10 inches long and place them as and when measured on a baking sheet lined with parchment paper, taking care to arrange them next to each other by creating a space of 3 cm between each (if the cooktop is too narrow, arrange the pieces on the diagonal). Cover with a clean cloth and let rise about 1 hour or until the loaves are touching.
Preheat oven th7 (210 ° C).
Brush the loaves with a little milk and sprinkle with sesame seeds (and possibly nigella).
Bake about 25 minutes until the bread reaches a golden color and the bottom sounds hollow tapping.
Cool on rack.
(Crunchy crust lovers will eventually cook with steam).
Copyright © 2006 Sandra
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Bread Bread Dishes Yeast dough : Afghanistan caraway seeds olive oil map Turkey
- 520g flour T65
- 7g dry yeast
- 360 ml warm water (I put 200ml milk + 160ml water)
- 60ml corn oil (I used olive oil)
- 1.5 cc salt
- 1tbsp sugar
Pour onto a floured work surface and knead for 5-10min. The dough becomes smooth, not sticky and elastic. Put in a bowl oiled, cover and let rise 1:30.
) (It is possible to mix and knead in the map and let rise in the vessel)
Degas the dough with your fist and pour over the floured counter. Divide into 8 pieces of equal weight (about 110g) and rounding.
Flatten each piece with the palm of your hand and roll out to form an oval 15cm long and 1.5 cm thick. With a razor blade or a fork with sharp teeth, make incisions along the length (you can soak the first fork in the beaten egg).
Brush with beaten egg with 1tbsp of water and sprinkle with seeds of caraway or cumin.
Bake in preheated oven th6-7 (190 ° C) 15-20min until the loaves are golden. Like most Indian breads, the noni afghani are traditionally cooked in a tandoor oven built underground consists of bricks it is heated and on which it strikes and you stick the noni, which gives them their characteristic form of gout.
Look at these pictures, we believe it ..!
Copyright © 2005 Sandra
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