Posted by Kroocrew on Saturday, August 21, 2010 Under: Xinjiang
- 2 teaspoons dry yeast
- 600 ml (2 1/2 cups) lukewarm water
- 5 to 6 cups unbleached white bread flour
- 1 tablespoon sea or kosher salt
- 3 tablespoons finely chopped scallions
- 1 teaspoon cumin seeds
- Sprinkle the yeast over the warm water in a large bowl. Stir to disperse. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
- Clean and lightly oil the bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
- Position a rack in the lower third of your oven and arrange quarry tiles or other heat stones, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls. If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat. Preheat the oven to 260oC (500oF). For those people who are lucky enough or through blood sweat and tears, built a pizza oven, you're laughing!
- Punch the dough down and turn out onto a lightly floured surface. Divide into 6 pieces. Using lightly floured hands, flatten each piece into a 4to 5-inch round. Cover the dough rounds with a dry cloth. Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round. The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before continuing. Then cover the large rounds with plastic wrap and let rise for 10 minutes.
- Working with 2 breads at a time, using a bread stamp or a fork, stamp the centre portion of each bread; work from the centre out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around. Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the centre of each bread, then dip your fingers in water and sprinkle the centres of the breads.
- Slide each round onto a flour-dusted baking sheet and slide off onto the quarry tiles or equivalent. Bake until the tops of the breads begin to brown, 8 to 10 minutes. Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm. Repeat with the remaining dough, scallions, cumin and salt. Serve warm.
In : Xinjiang
Tags: bread aromatic