1 tb Active dry yeast
1/2 c Warm water
2 c Lowfat plain yogurt
5 c Whole-wheat flour (up to 6)
1 tb Salt
4 ts Finely chopped shallots
2 ts Cumin seeds
Jennifer asked in digest no. 212 for a recipe for Afghani or Middle Eastern
flatbread. I haven’t tried the following, which comes from an article in
the May/June 1995 “Eating Well” by Jeffery Alford and Naomi Dugid about
their book “Flatbreads & Flavors: A Baker’s Atlas” (William Morrow & Co.,
1995).
Dissolve yeast in the water in a large bowl. In a saucepan or microwave
oven, heat the yogurt until it feels warm on the inside of your wrist
(about 105 degrees F) and stir it into the yeast mixture. Stir in 3 cups of
the flour, one cup at a time. Stir 100 times in the same direction to
properly develop the gluten. Let stand 10 minutes.
Sprinkle salt over the dough and stir to mix well. Stir in additional flour
until dough will take no more and cannot be stirred. Turn out dough onto a
lightly floured work surface and knead, incorporating any flour as
necessary until smooth and elastic, about 8 to 10 minutes (it will remain
somewhat sticky). Transfer dough to a large oiled bowl, turn to coat, cover
with plastic wrap and let rest until doubled in volume (about 1 1/2 hours).
Set an unglazed baking stone or lightly oiled baking sheet on the bottom
over rack and preheat oven to 450 degrees F. Gently punch down the dough
and let rest for another 10 minutes.
On a lightly floured work surface, divide the dough into 8 equal pieces.
Lightly flour your palms and flatten each piece; set them aside, covered
with a damp towel.
Roll out each bread, beginning by spreading 1/2 teaspoon of the shallots
and 1/4 teaspoon of the cumin in a 5-inch circle on the work surface. Take
a piece of dough and set it on top of the shallots and cumin. With a
rolling pin, roll out the dough until it about 8 inches in diameter. (If it
sticks, lightly flour the surface)
Turn the rolled-out circle of dough over so the shallots and cumin are on
top. With a fork, repeatedly prick the center of the circle, leaving an
untouched rim about 3 inches wide. this allows the bread to bake with a
slightly higher outside ring, like a pizza crust. Roll out the remaining
pieces of dough similarly.
Depending on the size of your baking surface, bake 2 or 3 breads at one
time. Use your hands or a flour-dusted pizza peel to carefully transfer the
prepared dough to the heated baking surface. Bake for only 2 1/2 to 3
minutes — baked through but still quite soft. Remove from the oven and
stack immediately and wrap in a clean towel.
Makes 8 flatbreads, 300 calories per flatbread: 14 g protein, 2 g fat, 59 g
carbohydrate, 844 mg sodium, 4 mg cholesterol.
Yields
1 Servings