* Exported from MasterCook *
Bread, Turkish Flatbread Fladenbrot
Recipe By :Jennifer McGavin
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge - Day 1:
1/2 cup warm water
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
1 cup all-purpose flour
Dough - Day 2:
1 1/4 cups warm water
1 teaspoon active dry yeast
3 tablespoons extra-virgin olive oil
3 1/4 cups bread flour
1 tablespoon salt
extra flour -- for dusting
cornmeal. for dusting
1 tablespoons nigella seeds -- (to 2T), black caraway, or
black sesame, seeds for sprinkling
If you've ever been to Germany, you've probably come across
Fladenbrot or Turkish Flatbread. It's a lot like ciabatta or focaccia.
There are at least two distinct types of Fladenbrot, the flat,
tortilla-like bread which is the wrap used for Doener kebab
sandwiches (similar to Greek gyros), and the 1-inch-high type,
sprinkled with Nigella seeds, as in this recipe.
This bread takes 2 days to make, 10 minutes the first day to make the
sponge and 3 hours the second (hands-on time about 25 minutes). It
can be served hot or at room temperature.
Prep: 18 hrs
Cook: 20 mins
Total: 18:20
Yield: 2 to 4 Flatbreads (serves 6-12)
Sponge -- Day 1
In a medium bowl, mix 1/2 cup warm water with 1/4 teaspoon yeast and
1/4 teaspoon sugar and let stand about 10 minutes. There may or may
not be foam. Stir in 1 cup all-purpose flour. Cover loosely with
plastic wrap and let stand overnight.
Sponge -- Day 2
Add the yeast mixture (the sponge), 1 1/4 cups of water, 1 teaspoon
yeast and the olive oil to a bowl. Stir in 3 1/4 cups bread flour and
salt until wet dough forms.
Turn the dough out onto a lightly floured work surface and knead
until smooth. It will be very sticky, use a dough scraper if you have
one and expect your hands to be covered with dough. Don't incorporate
too much flour, this dough should have a 75% to 80% hydration ratio,
which will help create the larger crumb.
Place the dough in a large, floured bowl, flour the top and cover
with plastic wrap. Let stand until doubled in bulk, about 2 hours.
Place a baking stone in the middle of the oven on a rack and heat the
oven to 450F. for about 1 hour. While the oven is heating, remove the
dough from its bowl onto a floured surface and divide into 2 or 4 pieces.
Flatten (coax) each piece into a round or oblong with minimum
degassing. Place them on parchment sprinkled with cornmeal or flour,
on top of an overturned cookie sheet. Cover them with plastic and let
rise until puffy, about 30 minutes. You may also use a baker's peel,
instead of parchment paper, if you have one. Put cornmeal on the hot
stone just prior to adding the bread.
Spray the loaves lightly with water, sprinkle the ovals with the
nigella seeds. Slide the ovals onto the hot stone in the oven (still
on the parchment). Bake until crisp on the bottom, about 15 minutes.
Serve warm.
If the bread is baked and stored, crisp in the oven for a few minutes
prior to serving.
Tips: Nigella sativa (also known as Russian caraway or black caraway)
is not caraway at all, but related to onions and has a distinctive,
dusty, Turkish taste.
You may add steam to your oven, but the short, hot cooking time makes
it less necessary. To steam, heat oven to 450F. and place an old
baking pan on the bottom rack. Place rolls in the oven on the next
shelf up, pour 1 cup of water into the old baking pan and close the
door quickly. Spray sides of the oven with water 2 or 3 times in the
first 5 minutes using a regular spray bottle. Turn oven down to 400
degrees F. and bake for 15 to 20 more minutes.
You also see these loaves round-shaped with scoring and even with
extra-coarse salt sprinkled on top.
For low salt, you may cut the salt in half, but some salt is
necessary to the bread structure. Less salt will affect the taste, somewhat.
S(Internet address):
https://www.thespruceeats.com/turkish-flatbread-fladenbrot-recipe-found-in-germany-1446681
Yield:
"6 to 12"
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Per Serving (excluding unknown items): 415 Calories; 9g Fat (19.7%
calories from fat); 12g Protein; 71g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 1070mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0104