Bazlama (Turkish Flat Bread)

Choosing the third bread for the 3rd day of the BM was a real debate for me. All the time I was thinking should this or that be made since there was so much choice. But, I wanted something for dinner and this was nearest to the chapatti that is made at home only that this is yeasted. The other advantage of making this bread is that it is not baked in the oven but cooked on a stove top. When I made this bread my hubby liked the fresh aroma of yeast and the bread was soft and had a awesome taste.

Bazlama is a simple and delicious village bread of Turkey. Bazlama is a single layered, flat, circular and leavened bread .
This popular flatbread is made from wheat flour, water, salt, and yeast. After mixing and fermentation, the dough is divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh.

Makes 5 flat breads
Ingredients

1 Tablespoon yeast
1 Tablespoon sugar
1 Teaspoon salt
3/4 Cup warm water
1/4 Cup Yogurt
1 Cup All-purpose flour
1.1/2 Cup Wheat Flour

Method

Sieve both the flours together and keep aside.

Dissolve the yeast, sugar, and salt in the warm water. Add the water to the flour and mix well and knead into a dough. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and keep kneading till the dough is soft and stretches easily without breaking. Then shape it into a ball and place it in a oiled bowl. (I used my oil canister in which the oil was over see pic). 

Cover the dough with a damp cloth and allow it to rise at room temperature for 2 hours.

Punch the dough.

Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza ( I used the rolling pin ). 

Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

Heat a skillet or griddle over low heat. Place one dough round in the skillet and bake until brown spots appear on the bottom. 

Flip the bread and bake for an additional minute. Apply a little oil or ghee and bake again. Remove the bread and wrap it in a clean kitchen towel to keep warm.

Repeat with the remaining dough rounds. Store any leftover breads in an airtight container.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Labels:  Breads, Blogging Marathon, Turkey

Brioche - Viennoiserie

Viennoiseries (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. 

Ingredients

4 Teaspoons Sugar
2.1/4 Teaspoons Instant yeast
50 ml Warm Milk
50 ml Warm Water
1/2 Teaspoon Salt
2.1/2 Cups All purpose flour
1 Tablespoon Heaped Butter - unsalted
2 Eggs


Method

Beat the eggs lightly and reserved a tablespoon for brushing the bread. 

Take a bowl add sugar, yeast, salt, egg, mix it till sugar melts, add all-purpose flour, milk and water to form a soft dough, knead it well for 10 minutes. Then take it on the kitchen counter and keep adding butter a little by little as you are stretching the dough, knead it for 10 minutes, cover the dough with wet cloth and let rest it for 30 minutes. 

After 30 minutes punch the dough and again let it rest till it doubles in volume. Then divide the dough into big and small portions, using the palm of your hand roll it on one edge of the portion and make a hole in the center of the larger portion, tuck in the smaller part in through the center and pull out to form the brioche shape, place these in the muffin pan.

Let them rest again covered with a wet cloth, till it doubles in volume. Add a tablespoon of milk to the egg and mix well then brush the brioche very lightly and bake them at 200 degrees for 20 minutes. 

These were so soft and tasty, we had them with tea. I sent few of them to my friend and they could not believe that these were made at home.

Note: If you are using salted butter then reduce the salt content to half.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Breads, Blogging Marathon, Vienna 

Homemade Shrak Bread / Markook

Markook, also known as Shrak (Arabic: مرقوق، شراك) is a type of flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as "saj" that’s shaped like an inverted wok. It is usually large, about 2 feet in diameter, and thin, almost translucent. Similar to the procedures for making some other flatbreads, the dough of markook is flattened and kept very thin.

Today I am are visiting Jordan. Markook/Shrak , is a traditional Bedouin bread that is popular in Jordan and the region as a whole.

Ingredients:
2 Cups Wheat flour

2 Cups All purpose flour
2 Teaspoons Instant yeast
2 Table spoons sugar
1 Teaspoon Salt
1/4 Cup Olive oil
1 to 1.1/2 Cups warm water (or as needed)

Method


Mix the yeast and sugar in, add 1/2 cup warm water. Mix and leave for 10 minutes until yeast is bubbly.

In a large bowl add all the remaining ingredients except the water. Then add the yeast and only 1/2 cup water. Knead the dough, if you notice that it is too dry and difficult to form into a smooth ball, then it needs more water. Add a little of water gradually and knead until you have a smooth and soft dough. Knead the dough for 10 minutes.

Cover the bowl and leave for an hour until the dough doubles in size.

Divide the dough into 8 equal pieces. Form the pieces into balls and place them on a clean kitchen towel. Cover them with a towel and leave to rise for half an hour.

Sprinkle flour on the surface on which you will roll the dough.

Put the Wok (upside-down) on the oven top and open the fire on high.

Roll the dough ball on the floured surface until you have a very thin round sheet of dough.

Place the dough sheet on the hot wok and bake on one side only. Once shrak bread is ready remove and cover with a kitchen towel immediately so as not to dry. Repeat the process with the remaining balls of dough.

Home-made Shrak bread; the ancient and traditional bread of the Middle East. Bon appetite.

This is my entry for the BM #48, theme Pick one, Do three.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

Sending this also to Mena's Cooking Club

Labels : Breads, Continental Cuisine, Mena Cooking Club, Blogging Marathon, Jordan

Knafeh

This month Mena's Cooking Club, I am travelling to Jordan, our host Evelyne from Cheap Ethnic Eatz choose this recipe

Knafeh is a baked Arabic dessert made with phyllo pastry shreds ie is a thin noodles or vermicelli as a base. Kunafeh is an Arabic and Middle Eastern dish. Very popular in Saudi Arabia around Ramadan After baking the crust, it is soaked in rose water flavored sugar syrup. Since, this phyllo pastry shreds is not availabel in India, and just wanted to try this recipe , found a novel idea of making it. I used fine roasted vermicelli and for the filling used khoya and rabri. But let me tell you that this dessert was delicious! We simply loved it. When served hot or at room temperature, knafeh is soaked in sugar syrup.

Ingredients400 Grams  Roasted Vermicelli 100 Grams Butter -   melted

25 Grams Pure Ghee
200 Grams Unsweetened Rabri - Homemade
200 Grams Khoya / Mawa- Homedmade
1/2 Cup Milk
1 Cup Sugar

1/2 Cup Water

Method

In a sauce pan add the sugar and water and cook it till it turn into a thick syrup.  Keep aside.

Melt the butter and ghee together and keep aside.

Break vermicelli into pieces and pour butter on it and with your hands  mix well till the vermicelli is coated.

In a baking dish press half the quantity of  this vermicelli, press to make a firm base especially to edges with thumb.

Cook khoya, rabri and milk on a slow flame till it just strats to bubble.

Pour this mixture over the base evenly taking care that is does flow from the edge or the knafeh with get burnt at the edges.  Then again top with another layer of vermicelli and again press well. 

Bake at 180 degree C for 20 minutes.

Take out of oven and pour sugar syrup while hot. 

Let it cool,  cut in to squares and serve.  This tasted so awesome that we enjoyed this dessert.

Labels : Sweets & Desserts, Continental Cuisine, Mena Cooking Club, Jordan
 

An InLinkz Link-up

Khoya / Mawa - Homemade

Khoya / Mawa is a milk cheese, made either from milk powder or traditionally by reducing whole milk in an open pan for long hours. It is one of the most famous and a classic ingredient in Indian cooking where it is used both for savory as well as sweet dishes. You will see a plethora of traditional sweets calling for this ingredient. The richness that it adds to the sweets is indescribable. For the little time/effort that you put in, the result with fresh home made Khoya far exceeded than from the one you get in sweet meat shops. It is not as hard as you might think. See these steps to realize what a simple process this whole Khoya making business is. Trust me - you will never buy store varieties ever again!

Homemade khoya is prepared in low budget and its also hygienic. This recipe of khoya used in mithai, desserts and cakes. If you live abroad then this homemade khoya recipe is a treasure for you because its not very common to get khoya from stores.

Ingredients2 Liters Full cream milk

Method

Bring the milk to boil in a pan and let it simmer for 10 minutes. After 10 minutes switch off the flame and keep aside. This step is necessary so that if there is any powder or anything else will settle to the bottom.

Pour this milk in a heavy bottom pan and let it simmer on medium flame.

Keep stirring occasionally, to avoid the milk to stick on the bottom of the pan.

Keep stirring till the milk  starts thickening.

When thicken/reduced let cool on room temperature, after cooling it will be more thick.

Ready to use, wrap with cling foil and freeze into small portions.

This Khoya / Mawa is simply delicious.  I got around 350 grams of Khoya.

Labels: Sweets & Desserts