* Exported from MasterCook *
Bread, Tangier Street
Recipe By :Anna-Maria Hertzer
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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1 large egg
1/4 cup extra virgin olive oil -- plus more for brushing
2 teaspoons fine sea salt
4 1/2 cups lukewarm water -- divided
2 2/3 cups stone-ground chickpea flour -- sifted, divided
Ground cumin -- or harissa, for serving
1. In a blender or large food processor, blend the egg with the 1/4
cup oil until foamy. Add salt and half the water; pulse for 3 seconds.
2. Add half the chickpea flour; process until smooth. Add remaining
flour and just enough water so the mixture is loose but not runny.
Press the batter through a fine-mesh strainer set over a bowl, and
stir in the remaining water. Cover and refrigerate overnight or for
up to 2 days.
3. At least 90 minutes before baking, set a pizza stone in the center
of the oven and preheat the oven to 500C. Lightly brush a 12"
cast-iron skillet or deep-dish pizza pan with olive oil. (See note below)
4. Whisk the batter until blended, and pour it into the skillet. Bake
the bread for 30 minutes.
5. Brush the top of the bread with olive oil, and cover 2/3 of it
with a baking sheet. Turn the oven off and bake the bread in the
residual heat for about 20 minutes longer, until deep golden brown
and nicely glazed.
6. Using a spatula, loosen the edges and bottom of the bread, and
slide it onto a work surface. Cut into small rectangles or triangles,
sprinkle with cumin or harissa, and serve hot or at room temperature.
Note: The recipe does not specify what to do with the skillet/pan.
For a pizza pan, I'd put the batter into the room temp pan and then
put on heated stone in the oven. But a cast-iron skillet at room temp
will take a long time to heat and might crack the stone, so I'd omit
the stone, preheat the skillet and pour the batter in the hot skillet.
Source:
"San Jose Mercury"
http://www.mercurynews.com/News/ci_26189086/Recipe:-Tangier-Street-Bread
Copyright:
"Food & Wine, October 2011"
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Per Serving (excluding unknown items): 121 Calories; 6g Fat (45.5%
calories from fat); 5g Protein; 12g Carbohydrate; 2g Dietary Fiber;
18mg Cholesterol; 335mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1 Fat.