BERBER SKILLET BREAD
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter. The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Provided by Julia Moskin
Categories project, appetizer
Time 1h
Yield 4 8-inch bread rounds
Number Of Ingredients 8
Steps:
- Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour. Gradually stir in 3/4 cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
- Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
- Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another 1/4 cup water. Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
- When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan's surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently. When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 1 gram, Carbohydrate 131 grams, Fat 2 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 418 milligrams, Sugar 0 grams
MOROCCAN ALMOND-ARGAN BUTTER
Serve this butter with Berber skillet bread.
Provided by Julia Moskin
Categories quick, condiments
Time 20m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees. Spread the almonds on a baking sheet and toast until brown, about 10 minutes. Check and stir often after the first 8 minutes, to prevent overbrowning.
- Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste. (This can be done in a food processor, although the texture of the finished dip would not be as light.)
- About a tablespoon at a time, work in the oil, then mix until smooth and creamy. Add the honey in the same way. Taste for salt. Scrape into a serving bowl.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams, TransFat 0 grams
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