Multi Flour Griddle Breads Recipes

Steps:

• 1. In a mixing bowl, combine the pasta flour and semolina. Add the stick of melted butter and rub the mixture together with your hands until sandy. Mix in the sugar and salt. Mix 1/2 cup of water into the dough; it should be crumbly. Let stand a few minutes, then gradually add more water until you have a soft dough, about 1 cup in all.
• 2. Transfer to a food processor and pulse 30 times to blend. The texture should now be very soft and moist. Turn the dough out onto an unfloured work surface. Using lightly buttered hands, knead it until silky, 1 to 2 minutes. Cover the dough loosely and let rest for at least 30 minutes.
• 3. Preheat a cast-iron grill or a ridged pan over medium heat. Preheat the oven to 250°F. Lightly grease the cut side of the onion with melted butter or oil and quickly rub the heated pan. Cut the dough into 12 equal pieces. On a buttered or oiled baking sheet, press out one portion of the dough into a 5-inch round. Cover loosely with plastic and repeat to form the remaining flatbreads. Grill the breads, one at a time, until they are golden and speckled with black spots, turning once; it should take 4 minutes total. Serve the breads hot off the grill, or wrap in foil and keep them warm in the oven for up to 30 minutes.
• •Darker than olive oil, with a reddish tint, argan oil will impart a rich, nutty, earthy flavor to the griddle breads. This traditional Moroccan ingredient comes from the nuts of the argan tree, which grows only in southwestern Morocco. The oil is available at www.berbersources.com and www.exoticaoils.com. Since it takes approximately 12 hours to extract a liter of oil from the nuts, it's an expensive-but inimitable-ingredient. It can also be used as a finishing oil for vegetables or lentils. •Wolfert cautions against substituting other types of flour in this recipe: The combination of fine semolina (pasta flour) and course semolina is essential to the bread's distinctive texture. Coarse semolina is available at www.kalustyans.com or from Todaro Brothers (877-472-2767 or [email protected]).

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• 1. In a large bowl whisk together everything except the water (or yogurt). Then add the water (or yogurt), a little at a time, mixing lightly with clean fingers in round circular motions until the flour starts to gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or same water if it seems too firm.)2. Knead for about a minute, pressing your knuckles lightly into the dough, spreading the dough outward, then gathering the ends together toward the center with your fingers. Push down the center then repeat pressing and gathering a few times until you have a soft and pliable dough that does not stick to your fingers. If, while kneading, the dough sticks to your hands, put a little oil or water on them.3. Cover with plastic wrap or the lid of the bowl and let it rest at least 1 and up to 4 hours at room temperature. This allows the gluten to develop. If keeping for a longer period, refrigerate the dough.4. To make the chapatti breads, with lightly oiled hands divide the dough equally into 10 to 12 round balls, cover with foil to prevent drying.5. Place the rolled chapati on the hot tava and turn it over when it is dotted with tiny golden dots on the bottom, about 30 seconds. Once the other side is covered with larger brown dots, turn it over again. Soon the chapati will start to puff up. With the help of a small clean kitchen towel crumpled into a ball, press lightly on the puffed parts and gently guide and push the air into the flatter parts until the whole chapatti puffs up into a round ball. (Your first few puffing attempts may not be successful, but don't be disheartened the taste the texture will still be wonderful.) Transfer to a plate, baste lightly with the ghee, if using (and crumble it if you wish), and serve hot. VARIATION: Baste each freshly made chapatti with butter or ghee and then top it with 3 to 6 coarse grinds from a pepper mill filled with colorful peppercorns. (Finely ground peppercorns do not add as much flavor.) Sprinkle with salt, if you wish. Roll up loosely or cut into wedges and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat the oven to 200°F.
• Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
• Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
• Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
• Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
• This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Steps:

• Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
• Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
• Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.