Pour the contents of the pressure cooker into a large bowl, add the grated cheese, the eggs, the stale mixed bread and the mixture of parsley and onions. The object with flatbread is to not get too much rise, and I would say that 1 inch in height is probably too more than you want. http://www.thefreshloaf.com/node/20880/tunisian-flatbread#comment-145545, That has no second rise after shaping. Try to flatten it evenly from the center outward so you can see the coiled effect. Had some filled cookies (dried fruits) that were similar to what my mom used to make (Sicilian). I used to get something else -pretty sure it was Hodgson's Mill, but I haven't seen that in the store for months. On my last bake of this I followed the instructions at the top of this post plus docking minus egg glaze and ended up with the opposite problem which is it puffed up too much for a flatbread - docking or no docking.
You could see what happened if you put in less oil - probably would want to increase the water at the same time. -Varda. While the meat is cooking, heat the remaining 2 tablespoons of olive oil in a separate pan over medium heat. Katyajini, For this batch I used Bob's Red Mill semolina. -Varda, Thank you Varda. Divide the dough into balls about the size of small plums. http://www.google.com/images?hl=en&expIds=17259,18168,23756,24692,24878,24879,27400&sugexp=ldymls&xhr=t&q=tunisian+bread&cp=14&qe=dHVuaXNpYW4gYnJlYWQ&qesig=3qpKPMb6N9Lr8n0ArazD2g&pkc=AFgZ2tnPhIjUm_F6PZkPROQeC9SN4vQr-kwrxplKm6urhtsD1dJxwnx9Ne2JtEzV2PI4pPE8gaiTQkxrZ5bTtB9qtYvU8-aRsg&um=1&ie=UTF-8&source=univ&ei=jn8JTeOrBoP88AalpJGfAQ&sa=X&oi=image_result_group&ct=title&resnum=1&sqi=2&ved=0CCkQsAQwAA&biw=1680&bih=829. There was just about no rise in the bread in oven after shaping into disks but the dough did rise to double or greated volume on resting. 59,286 suggested recipes. I also used to work in Watertown and never ate better at lunch time. Reheat frozen meloui in a frying pan or in a 350 F (180 C) degree oven for a few minutes, just until hot. Season with salt and pepper. I will try to pick up za'atar next time I'm in the right part of the world - that is Watertown, Massachusetts, not Israel. Would you like any vegetables in the recipe? I've purchased the long, retangular flatbreads and heated them up with feta cheese, spinach, olives & olive oil - delish! I was actually VERY sceptical that I did not have to knead the dough or let it rise briefly after shaping into flat breads. Does this bread have a name? Interesting. I made into discs at least 10” diameter and baked after 15mins. By pricking the dough before baking you can minimize the puffing. This recipe uses half semolina and half white flour, a mix which I highly recommend. sauce mix, sliced turkey, carrots, brussel sprouts, semi-skimmed milk and 2 more . I got some extremely helpful comments in the forum, and decided to try again. I used the dough hook which is supposedly equivalent to kneading. Find authentic Tunisian recipes from home cooks like you, including recipes for shakshouka, brik, kafteji and more. You can smell the spices before you even go in the door - and the olives are the best I've ever had. -Varda, I would love to try to make this as it seems so easy. I think I know a place I can get za'atar. Further down towards the square, on the same street, there's an Iranian bakery - had a couple of their walnut macaroons. Preheat a pan or griddle over medium heat. Use oiled hands to stretch and flatten the dough as much as possible into a large circle. Of course, I bought all of those right here in Watertown - simple food fit for a king! I suspect Katyajini's dough/gluten was not sufficiently developed. It did taste good but it was far too rich, we felt, to be called 'bread', it was almost like a lean pastry.
I added a smidge (not sure if that's a technical term) more water during mixing and also placed the baking sheet on top of a preheated stone in the oven so the bottom wouldn't get overcooked. Let me know if you give it a try. In this case "mix" = knead. This is more like a flat round bread unlike a pita which has a pocket. Anyhow, thanks for your comments, and I hope you enjoy the bread. 1 hr 50 mins . Mix all the dry ingredients in a large bowl. :D. I haven't been to Sofra's yet - I heard the homemade Greek yogurt is to die for.
Hope you will get the result you want next time. David, Thanks so much for this suggestion. When I read the instructions at the top ‘mix until dough adheres in a rough ball’ I understood that one should work NOT to develop gluten and that’s what I did on my first try. You can either buy a dough docker or else use the tines on a fork to poke holes in the dough (much as you would pie dough before baking). -Varda. Now that the weather is better, I hope to explore the area more. Flatten the dough to remove any air bubbles, sprinkle it with semolina, and roll it up like a rug into a coil. Mix flour, water, salt, olive oil, yeast until dough adheres and cleans the bowl - two to four minutes in a stand up mixer at high speed with a dough hook. Looks yummy! Tunisian chakchouka 151 reviews . You'll be left with a very narrow strip of dough. Thanks! Cooled, leftover meloui can be frozen. It is almost always brushed with olive oil and then some kind of herb. Varda, this bread looks very much like the sandwich rolls the Fresno Armenians call "peda bread" (not pita). Add enough boiling water to cover the meat, stir well, lock the pressure cooker and simmer on low/medium heat for 30 minutes. Add 1 1/2 cups of warm water, and mix to form a dough. Top recipes.
Varda, we live basically in the same part of the world - have you tried Joe Pace's for the durum flour? Your Tunisian flatbreads look wonderful, btw. The loaves are a bit less than 8 inches in diameter and over an inch tall. Similar ingredients - biggest difference seems to be shortening instead of olive oil. -Varda.
Yes No No Preference. 1 hr 20 mins. Worth a try.. Of the two pictures I've seen of what purport to be authentic renditions one was around an inch tall and the other around 3 inches - which really didn't seem like it qualified. There must be very little sauce left and it must be thick. You convinced me - I went back and modified the post so that someone else won't end up with crackers. Transfer the flattened dough to the pan, and cook for about 5 minutes, turning several times, until the meloui is golden brown and the dough is cooked thoroughly. http://www.thefreshloaf.com/node/20880/tunisian-flatbread#comment-145545, Help Wanted - Bakery Waltham MA - Bread Obsession, article in Edible Boston on Bread Obsession, Sourdough Italian Bread: Another SJSD Variant. Or just to snack on, toasted or not. Later I looked at your previous post and you had kneaded the dough for 4mins and then there was a second rise after shaping. Ingredients. Is semolina flour just a finer grind of semolina or farina? -Varda. But I don't think this would be the issue of a too flat result.
I get my semolina there, (the one in the North End), and I think I've seen it there. Dot the strip of dough with more butter, sprinkle on a little more semolina and then fold again into thirds like a letter. This recipe is validated by our expert in Tunisian cuisine, Chef Mounir Arem. (I didn't, mainly because the dough fights back.) I used to work fairly near there but no longer. I don't know where Armenia's boundaries were in the old days, but assuming they got close to the Mediterranean (now Turkey and Syria are in the way) it makes sense for them to have similar cuisine. Bake for 40 minutes.
For the Dough: 2 cups flour (250 g) 2 cups fine semolina (360g) 2 teaspoons sugar 2 teaspoons salt 1/4 teaspoon yeast 1 1/2 cups warm water (approx. Take a ball of dough and flatten it on a large, oiled work surface. Prep Time. I loved it. Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine. Will do it this weekend. 30 mins. When I came back to this after my first failed attempt, I was following the baking instructions in the video in the post by crider and so kindly translated by Mr. And certainly a quick and easy bread to make if you haven't gotten around to planning the day before. and was absolutely delicious. I didn't look at the time - just let it knock around in the mixer until it adhered enough - probably between 2 and 4 minutes at increasing speed up to the highest on a Kitchenaid. Thank you so much!
Skip. ), Msemen Dough for Square-Shaped Moroccan Pancakes, Moroccan Semolina Bread - Khobz dyal Smida, Moroccan Harcha Semolina Pan-Fried Flatbread. For a few years I lived on the North Shore & it took forever to get into the Boston or Cambridge area - I'm hoping to make up for lost time. The bread was good with the egg yolk and sesame glaze, but just fantastic with za'atar and olive oil.
I thought you meant "one of them looks just like varda's" but no, you actually meant "one of them looks just like varda." It has a shelf full of spice mixtures from various remote locations but so far, za'atar is the only one I've tried. Many quite similar to the one in your original query on the matter. I have never bought or used semolina flour. As far as I understand it this type of bread is traditionally slapped against the outside surface of a domed clay oven with a fire going inside, which is hardly the environment that I'm cooking in. Log in. Yes, it is a very luscious bread with the oil in it and more brushed on top. Tunisian Tajine can be described as a casserole, with lamb usually the main ingredient. I got some extremely helpful comments in the forum, and decided to try again. Katyajini, Not an expert on this but semolina flour is a relatively coarse flour made from durum wheat. The final round of ingredients usually come in the form of bread and potato, with either of these used to thicken the dish. There's an awful lot of oil in the recipe. It turned out like a shortbread cracker! Mix well and transfer this mixture to a buttered baking dish.
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You could even 'break the bubble' during the baking with a fork!