* Exported from MasterCook *
Bread, Chickpea Flour Country
Recipe By :Jeffrey Alford and Naomi Duguid
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- roughly chopped
1 teaspoon cumin seed
1 cup chickpea flour -- a.k.a. garbanzo flour
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup water
1 cup atta flour -- see note
Note: atta flour is finely ground whole wheat flour. Commonly used to
make chapati and sometimes called chapati flour.
This dough is best made in a food processor. You will also need a
baking stone or unglazed quarry stones or baking sheets to fit your
oven, and a rolling pin.
Combine the onion and cumin seed in a food processor and process
until the onion is very finely chopped. Add the chickpea flour, salt
and vegetable oil and process for 25 to 30 seconds. With the motor
running, add the water, a little at a time. Let the batter rest for
15 minutes in the food processor.
Add the whole wheat flour and process until a dough has formed.
Process for another 45 seconds, and turn the hard, sticky dough out
onto a lightly floured surface. Knead briefly until smooth.
Divide the dough into 8 equal pieces. Pat each piece between
well-floured palms to a disc 3 to 4 inches in diameter. Set aside; do
not stack. Cover with plastic wrap and let rest for 20 to 30 minutes.
Place quarry tiles (or stone) on the bottom rack of the oven leaving
a 1 inch gap between the stone and the oven walls. Preheat the oven to 450F.
Begin rolling out the breads: Roll each one into a thin round
approximately 8 inches in diameter. Roll firmly but carefully, as the
dough tears easily; flour your rolling pin as needed.
Roll out as many breads as you can fit in your oven at one time.
Place the breads on the hot tiles. Bake for about 2 minutes, or until
tiny bubbles rise across the entire surface of the bread and it is
pale yellow in color; the bottom should be flecked with brown. Remove
the breads and wrap in a towel to keep warm while you bake the
remaining breads.
These breads are best served warm.
Source:
"Flatbreads and Flavors"
S(ISBN):
"0-688-11411-3"
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Per Serving (excluding unknown items): 79 Calories; 4g Fat (47.2%
calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 142mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2017 - 0827