TASTE
Bake breads from Turkey, Morocco
| • | Flatbreads go full circle |
By Tanya Bricking Leach
Associated Press
These Turkish flatbreads, also called yufka, are thin like a tortilla. Anissa Helou, author of "Savory Baking from the Mediterranean," suggests using them as wraps with a feta cheese salad of crumbled cheese and diced vegetables. They also are great with hummus and baba ghanoush.
MINI TURKISH FLATBREADS
In a large bowl, combine all ingredients and make a well in the center.
Gradually add 1/3 cup plus 2 teaspoons warm water and knead until you have a rough ball of dough.
Transfer the dough to a lightly floured work surface. Knead for 3 minutes. Invert the bowl over the dough and let the dough rest for 15 minutes. Knead for another 2 to 3 minutes, or until the dough is smooth and elastic.
Divide the dough into 10 equal pieces. Shape each into a small ball, rolling the dough in between your palms.
Sprinkle a tray, or part of the work surface, with flour and place the balls of dough on the floured surface. Cover with a wet but not dripping kitchen towel and let the dough rest for 30 minutes.
Roll out each ball of dough, sprinkling with more flour every now and then, to a circle 7 or 8 inches in diameter. Place the circles of dough between dry kitchen towels.
Heat a large nonstick skillet over medium. When the pan is very hot, cook the breads, one at a time, for about 1 minute on each side, or until they are lightly golden and small lightly burned spots have bubbled up.
As the breads cook, stack them between clean kitchen towels. Use immediately or let harden and stack in a dry place, where they will keep for weeks.
To refresh the breads, sprinkle each sheet with a little water, fold in half, and wrap in a clean kitchen towel. Let rest for 30 minutes, or until the bread becomes soft and pliable.
Makes 10 breads.
Recipe from Anissa Helou's "Savory Baking from the Mediterranean," William Morrow, 2007, $29.95
This fragrant, yeasted flatbread from Morocco is studded with anise seeds and sesame seeds. Anissa Helou, author of "Savory Baking from the Mediterranean," says it traditionally is used to mop up the sauce of tagines, but would be equally good with any stew.
MOROCCAN BREAD
In a small bowl or cup, dissolve the yeast in 1/4 cup warm water and stir until creamy.
In a large bowl, combine the semolina and salt and, if using, the anise and sesame seeds. Make a well in the center.
Add the yeast to the well. Gradually add cup warm water, mixing in the flour as you go. Knead to make a rough ball of dough.
Remove the dough to a lightly floured work surface. Knead for 3 minutes, then invert the bowl over the dough and let it rest for 15 minutes.
Knead the dough for another 2 to 3 minutes, or until the dough is smooth and elastic. Shape the dough into a ball, cover with a damp kitchen towel and let it rest for 15 minutes.
Flatten the dough by hand into a circle about 3/4 inch thick. Transfer to a baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until the dough has about doubled in volume.
About 20 minutes before baking, preheat the oven to 400 F.
Bake for 35 to 40 minutes, or until golden all over. Transfer to a wire rack to cool.
Makes 1 medium loaf, about 4 servings.
Recipe from Anissa Helou's "Savory Baking from the Mediterranean," William Morrow, 2007, $29.95
