medtran49
Forum GOD!
We served this with Shakshuka with kefta https://www.cookingbites.com/threads/shakshuka-with-kefta.13164/.
1/2 cup AP flour
1/2 cup whole wheat flour
1 cup farina OR semolina OR barley OR corn or oat flour.
1/2 Tbsp dry yeast.
1/2 Tbsp sugar
1/2 tsp salt.
1/2 Tbsp olive oil.
1/2 egg (1 egg whisked in a small bowl, reserve other half)
1/2 cup warm milk.
1/2 cup warm water.
Egg wash
Reserved 1/2 of egg from above
1/2 tsp milk
1 drop white vinegar.
Toppings:
White or black sesame seeds, cumin seed, fennel seeds, nigella seeds. I used cumin seeds this time and broke them up with a couple of pulses in a spice grinder.
Add first 6 ingredients in a large bowl and mix well. Add oil, 1/2 of the beaten egg, and milk, mix well. Gradually add water until you have a sticky dough. Knead in bowl a few times. Cover bowl with plastic wrap and let rise in a warm place until doubled, 1 to 1-1/2 hours. Turn dough out onto a floured board and divide into 4 equal pieces. Roll each piece out into an approximately 1/4 inch/7 mm thick circle. You can roll thinner if you wish for a crispier bread. Lightly score each piece of bread into quarters with a sharp knife. Mix egg wash ingredients together in a small bowl. Brush tops of breads with egg mixture and sprinkle with your choice of toppings. Let rise in a warm place about 30 minutes. Preheat oven to 350 F/175 C. Bake for 15 minutes until bottoms are nicely browned. Turn on broiler and brown tops. If you rolled dough out thinner than above, you will have to adjust baking times downward.
Serve hot with butter or with any tagine.
1/2 cup AP flour
1/2 cup whole wheat flour
1 cup farina OR semolina OR barley OR corn or oat flour.
1/2 Tbsp dry yeast.
1/2 Tbsp sugar
1/2 tsp salt.
1/2 Tbsp olive oil.
1/2 egg (1 egg whisked in a small bowl, reserve other half)
1/2 cup warm milk.
1/2 cup warm water.
Egg wash
Reserved 1/2 of egg from above
1/2 tsp milk
1 drop white vinegar.
Toppings:
White or black sesame seeds, cumin seed, fennel seeds, nigella seeds. I used cumin seeds this time and broke them up with a couple of pulses in a spice grinder.
Add first 6 ingredients in a large bowl and mix well. Add oil, 1/2 of the beaten egg, and milk, mix well. Gradually add water until you have a sticky dough. Knead in bowl a few times. Cover bowl with plastic wrap and let rise in a warm place until doubled, 1 to 1-1/2 hours. Turn dough out onto a floured board and divide into 4 equal pieces. Roll each piece out into an approximately 1/4 inch/7 mm thick circle. You can roll thinner if you wish for a crispier bread. Lightly score each piece of bread into quarters with a sharp knife. Mix egg wash ingredients together in a small bowl. Brush tops of breads with egg mixture and sprinkle with your choice of toppings. Let rise in a warm place about 30 minutes. Preheat oven to 350 F/175 C. Bake for 15 minutes until bottoms are nicely browned. Turn on broiler and brown tops. If you rolled dough out thinner than above, you will have to adjust baking times downward.
Serve hot with butter or with any tagine.
