Bread - Flatbread with yogurt (Reinhart) This recipe uses a fair amount of yogurt. On baking day:
Working with the cold dough, and wet hands, divide into 10 pieces. Form each into a tight ball. Cover lightly with plastic wrap and let rise for about 3 hours until they have warmed up and risen to 1/1/2 times their original size. Preheat oven and stone to 500*. With a light dusting of flour pat each piece into a flat disk 4-5 inches. Dust with flour and set aside, even stacking if you need to. Cover with towel or plastic and rest for 5 min. Return to the first disk and hand stretch to about 1/4 inch thick and 8 inches in diameter. Dust with flour and rest again for 5 min. Lightly flour the baking peel and finally hand stretch the first disk to 10-12 inches about 1/8 inch thick. Prick with fork all over. Bake on stone about 3 minutes, but check after 1 minute, until there are spots of rich brown. Remove and stack wrapped in a flour sack towel to cool. *If serving immediately brush with olive oil, or garlic butter, fold and serve immediately. Wrap cooled breads tightly and freeze. Warm after thawing, and I think it will be just as good as fresh! And since I think this will go well with my simple Trader Joe's Pumpkin soup, it will be good to keep these in the freezer. In Bosch mixer with dough hooks combine:
30 oz whole wheat flour .70 oz good sea salt (don't miss the decimal) Melt: (use 1 qt tall stockpot so you can melt it on the stove and warm the liquids to 95*) 2 oz unsalted butter Add, whisk in, and warm to 95*: 20 oz milk 8 oz whole milk yogurt Stir in: .25 oz yeast until dissolved. Add milk mixture to the dry ingredients in the mixer bowl. Mix on #1 for 5 minutes. Let rest 5 minutes. Mix on #1 for 2 minutes. Mix on #2 for 1 minutes. Butter a gallon jar. Form the dough into a neat smooth ball with wet hands. Put into jar. Cover gallon jar and refrigerate overnight or for up to 4 days.
|
|
Cookbook Home | About | Search |