Am back to normal, watering garden and generally being at home... all good things!
Yesterday i finished off my 2 day bread recipe... all i can say is DELISH!!!! I got the recipe off the net and it's a goodie!! it takes 2 days to make, but well worth the effort i think... wasn't yeasty as a lot of homemade breads can be, it used much less yeast than normal, i didn't have either Nigella seeds or Sesame seeds so used Celery seeds... i cooked the breads on my pizza stone, an item that i use often for Pita bread, rarely for pizza :D
Yesterday i finished off my 2 day bread recipe... all i can say is DELISH!!!! I got the recipe off the net and it's a goodie!! it takes 2 days to make, but well worth the effort i think... wasn't yeasty as a lot of homemade breads can be, it used much less yeast than normal, i didn't have either Nigella seeds or Sesame seeds so used Celery seeds... i cooked the breads on my pizza stone, an item that i use often for Pita bread, rarely for pizza :D
Turkish Ridged Flat Bread (Fladenblot)
ACTIVE: 30 MIN
TOTAL TIME: 4 HRS 30 MIN PLUS OVERNIGHT RESTING
SERVINGS: makes 4 loaves
Make-Ahead
Ingredients
DAY 1
1/2 cup warm water
1/4 teaspoon active dry yeast
1 cup all-purpose flour
DAY 2
1 1/4 cups warm water
1 teaspoon active dry yeast
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil
3 cups bread flour
1/2 cup whole wheat flour
1 tablespoon plus 1 teaspoon salt
Cornmeal, for dusting
Nigella or sesame seeds, for sprinkling
Directions
MAKE THE SPONGE: In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes. Stir in the flour. Cover loosely and let stand overnight.
MAKE THE DOUGH: In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy. Add the yeast mixture (the SPONGE), the remaining 1 cup of water and the olive oil. Stir in the flours and salt until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
Place a baking stone on the bottom of the oven and preheat the oven to 450°. Punch down the dough and divide it into 4 pieces. Flatten each piece into a round. Cover them with plastic and let rise until puffy, about 30 minutes.
Sprinkle a pizza peel with cornmeal. On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval. Make 6 or 7 deep grooves with your fingertips down the length of each oval. Sprinkle the ovals with the nigella seeds. Slide the ovals onto the peel, then onto the hot stone in the oven. Bake until crisp on the bottom, about 10 minutes. Serve warm.
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