Monday, October 10, 2011

Whole Grain Turkish Flatbread

This is what the dough looked like after it had rested in the bowl for 20 min.
This is the loaf prior to putting it into the oven.
This is the loaves after they came out of the oven.
This is a slice of the bread. It had a nice texture.

I was having a birthday party for my grandson that was turning 3. It is amazing how time flies by. It doesn't seem like it has been that long since he was born. I thought it would be fun to make a new kind of bread for the occasion. I opted to make it all whole grain, but you may choose to add some white flour. I also added a variation of adding some yogurt to give the whole grains a little lift. I was pleased how it turned out. The only change I would make is I sprinkled a coarse salt on top, and next time I would not do that. It's already salty enough. There a lot of fun kinds of breads to make. It got me excited to try some other kind of breads.

7-8 C whole grain flour*( ground 3 C spelt, 3 C Kamut and 1 C brown rice I had about 1 C left)
1 T sea salt with iodine
2 T yeast
2 T plain yogurt (optional)
3 C warm water
4 T olive oil
Parmesan cheese, olive oil and dried basil to garnish or ?
water bottle filled with hot water


1. In a bowl mix the flour and salt together.

2. In your bread mixer with the dough hook on, mix the yeast, water, together for 2 min. Wait 2 min and then mix again. Then add the oil and yogurt and mix again for 2 min.

3. Pour in half the flour so the dough is smooth, then add the rest of the flour, mix on medium speed, till the dough pulls away from the bowl. The dough will be soft and slightly sticky. Let the dough rest in the mixer 10 min.

4. Beat on low another 3 min to make the dough smoother and to to make it more elastic.

5. Put 1 T or 2 T in the bottom of a large bowl. With a rubber scraper. Scrape the dough out of the bowl and pour into oiled bowl. Then turn the dough over so there is oil on the top of the dough too. Cover with plastic. Let the dough rise 20 min. It should start to get puffy.

6. Then pour about 1 T olive oil on a hard surface pour out the dough on to it. Stretch the dough into a rectangle shape 3 times longer than the width. Fold the dough into thirds. Then turn the dough and do the same process again.

7. Put the dough back into the bowl, add more oil if necessary so the all the dough is covered with oil. Cover with plastic. Let the dough double about 30 min.

8. Then pour the dough on to an oiled surface again. Divide the dough in half. We each section, have the smooth side on top. Make the dough into a rounded mound by folding the dough into the center. Go all around the edge folding it in. Then cover with a towel 5 min. Let it rest.

9. Being careful not to deflate the dough, stretch the dough and pull into a rectangle. Put parchment paper on the cookie sheet or cooking spray. The loaf should be the length of your cooking sheet. Oil the top and cover with plastic. Heat the oven to 500 degrees. Let the dough rest 20 min until puffy.

10. Put the rack in the center of the oven and fill spray bottle with hot water.

11. With your finger tips make indentations in the dough 1 inch apart. Brush on olive oil and garnish of your choosing. Being careful not to deflate the loaf.

12. Put the pan in the oven, then quickly spray the oven walls with the water and shut the door quickly. (I cooked both loaves at the same time. It will depend on your oven if you are able to do that. )

13. Let cook 5 min open the oven again, spray the oven walls again. Shut the oven door quickly and turn down the heat to 400 degrees. Bake about 20 more minutes or less. Until a nice golden color. Inside temp should be about 200 degrees.

14. Take out of the oven and slide on to a cooling rack and let cool. Enjoy!

* You can use some white flour if you choose.

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