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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Middle Eastern bread made with white flour and this Syrian version has a tasty, aromatic topping. The recipe did not call for chili flakes, but because I happen to like the hint of heat, I added it to my topping. Read more . I adapted this recipe from Martha Day's book The Practical Encyclopedia of Baking. Ingredients:
4 cups unbleached white bread flour |
1 teaspoon salt |
1/4 fresh yeast |
scant 1/1/4 cups luke warm water |
for topping |
4 tbls finely chopped onion |
1 tsp ground cumin |
2 tsp ground coriander |
2 tsp chopped fresh mint |
2 tbls olive oil |
salt to taste (optional) |
1/8 chili flakes (optional) |
*note; if you do not have any fresh mint on hand, then add 1 tablespoon dried mint. use the freeze-dried variety if you can as it has much more flavor. |
Directions:
1. Lightly flour 2 baking sheets. Sift the flour and salt together into a large bowl and make a well in the center. Cream the yeast with a little of the water, then mix in the remainder.
2. Add the yeast mixture to the center of the flour and mix to a firm dough. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise, in a warm place, for about 1 hour, or until doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divde into 8 equal pieces and roll into 5-6 inch rounds. Make them slightly concave. Prick all over and space well apart on the baking sheets. Cover with lightly oiled plastic wrap and let rise for 15-20 minutes.
5. Meanwhile, preheat the oven to 400 degrees F. Mix the chopped onion, ground cumin, ground coriander and chopped mint in a bowl. Brush the breads with the olive oil for the topping, sprinkle them evenly with the spicy onion mixture and bake for 15-20 minutes. Serve Warm
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