* Exported from MasterCook *
Bread, Hot Chile - Felaveri (Syria)
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons active dry yeast
2 1/2 cups warm water
5 1/2 cups unbleached all-purpose flour -- to 6 1/2c,
or bread flour
2 teaspoons salt
2 tablespoons olive oil -- plus
2 teaspoons olive oil
4 teaspoons sesame seeds
2 teaspoons red pepper flakes -- to 4 tsp
In a large bowl, dissolve yeast in water. One cup at a time, add 3
cups of the flour, stirring in the same direction. Stir the batter
100 times, always in the same direction to properly develop the
gluten. Let rest 10 minutes.
Sprinkle salt over the dough and stir to mix well. Stir in additional
flour until the dough will take no more and cannot be stirred. Turn
the dough out onto a floured work surface and knead until smooth and
elastic, 5 to 7 minutes. Transfer the dough to a large, lightly oiled
bowl, turn to coat and cover with plastic wrap. Let rise until
doubled in volume, about 1 hour.
Punch down the dough, turn out onto a lightly floured work surface
and divide into 16 equal pieces. Lightly flour your palms and flatten
each piece; set aside, covered with a damp towel. Working with two
pieces at a time, roll out each piece as far as it can easily be
rolled out and then switch to the other piece. Return to the first,
and roll out the dough to a 7 to 9" circle, 1/4 to 1/4" thick. Brush
each circle with 1/2 teaspoon of the oil, then sprinkle with 1/4
teaspoon of the sesame seeds and 1/4 to 1/2 teaspoon of the red-pepper flakes.
Preheat broiler; place oven rack approximately 3" from the heat source.
If using a gas stove, heat a lightly oiled cast-iron skillet or
griddle over high heat. Once the pan is hot, gently transfer a
prepared circle of dough to the pan and quickly reduce the heat to
the lowest setting. Cook for 2 minutes. Immediately set the pan under
the broiler. Broil until the top of the bread is golden, about 1 minute.
If using an electric stove, heat a lightly oiled cast-iron skillet or
griddle on a back burner over high heat. Turn on a front burner at
low heat. Just before you transfer the circle of dough to the hot
pan, move the pan to the burner set at low heat. Cook for 2 minutes,
then quickly set the pan under the broiler. Broil until the top of
the bread is golden, about 1 minute.
Cool the bread briefly on a rack before serving or wrapping in a
clean kitchen towel to keep soft. Bake the remaining breads in the
same manner, rubbing the pan with a lightly oiled paper towel between
bakings. (Once you develop a rhythm, you may wish to cook two breads at once.)
Makes 16 flatbreads.
Per Flatbread: 170 Cal, 6 g Pro, 3 g Fat, 30 g Carb, 272 mg Sodium, 0 mg Chol
Description:
"This bread has a soft texture."
Source:
"Eating Well"
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Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.4%
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 269mg Sodium.