Make sure the rest of the water and milk are at room temperature or slightly warm. Slowly add the water, milk and yeast mixture to the flour either kneading it together with your hands, or using a KitchenAid mixer to bring it all together.
I use a KitchenAid mixer with the bread dough attachment and let it mix and knead the bread dough for about 5 minutes or so.
It should be a very elastic mixture when it all comes together. Cover the bowl with plastic wrap and place in a warm place in your house. Let it rise for about an hour, or until doubled in size. I notice that the time to let it rise varies, depending on how warm it is in my house, or how humid it is. It rises much faster in the summer. When it is cold, I will put it on top of my clothes dryer and turn it on.
After it has doubled in size, roll the dough into orange size balls and place in on a greased cookie sheet. This will help make the dough be elastic and get that nice sheen on it, it will be sticky. Cover the dough balls with greased plastic and let it rise for another 3 minutes or so. Now you can take your dough and roll it into circles. I notice that it puffs up better when the circles are smaller, about 6 inch circles are perfect. Roll the dough on a well floured surface.
Pita bread is normally baked in a pizza oven or something of the sort. Preheat the oven AND your baking pan on the top rack you can even use a pizza stone for this to As soon as it is heated up, put the oven to broil.
Open the oven and carefully add of the pita loaves onto the hot pan. Shut the oven and bake for minutes. As soon as it does this you can take it out of the oven! Here is a really bad picture of the pita bread puffing up… on the left, I had just stuck it in.
On the right, it had been in the oven a little over a minute. Feel free to leave it in to get slightly brown on the top as well, but removing it when it puffs up will ensure a nice and soft loaf of pita bread. Serve it warm or at room temperature.
We like it warm with hummus or even with butter or any other yummy dip! If your pita bread does not puff up and form a pocket, there are one of 2 things that are happening. Either the dough was not rolled thin enough, or the baking sheet and oven were not preheated enough. Putting the pita bread in a hot oven, with a hot baking sheet or pizza stone will help thee pita bread to puff up and become hollow.
Naan bread is an Indian bread that is made with yogurt and oil and cooked in a cast iron skillet or pan on the stovetop. This varies from Arabic pita bread since it is not made with yogurt or oil. Pita bread should puff up and become hollow, whereas naan bread is not hollow on the inside, but rather more dense. The resulting loaf has a slightly tangy taste and unique texture.
Popular in the Netherlands, tiger bread is distinctive for its mottled crust. The bread itself is made with sesame oil which gives a distinct aroma. The unique crust is created by painting rice paste onto the surface of the dough prior to baking. The rice paste dries and cracks to add texture and flavour to the loaf. While the tiger bread method is usually applied to soft white bread, it can be used with many different types of bread. Bagels originated from Jewish communities in Poland, and remain very popular across the world in places where there are high Jewish populations and connections to Jewish culture and history.
Bagels are dense and chewy, often topped with sesame or poppy seeds baked into the surface. A Jewish unleavened flatbread, matzo is an integral part of the Passover festival. Passover matzo has significant religious and historical meaning, and as such must be made of one of the five grains specified under Jewish law — wheat, barley, spelt, rye, or oat. Alternative recipes beyond the core flour and water recipe are available, but are not used for Passover.
Matzo is eaten as is, or used as an ingredient in recipes such as matzo balls. Is bread good for you? An unleavened flatbread eaten either as a soft wrap or as a dried brittle cracker, lavash is made of flour, water and salt rolled out flat and slapped against hot clay oven walls.
Lavash is a traditional food in Armenia, Azerbaijan, Turkey, and Iran. Dried lavash is commonly used as a way to store bread for the long term — it can be rehydrated by sprinkling it with water. Arabic bread is a pivotal part of the Middle Eastern eating experience, where it is used interchangeably with utensils to create delicate bites, wraps or sandwiches and to help mop up prized stew juices.
Making Arabic bread at home is rewarding, and watching the air pockets develop is quite exciting. Baking this beautiful bread is, in fact, not as hard as one may imagine: just be sure to have a well-heated oven ready before popping the dough in.
Arabic bread has many uses. As well as being served alongside stews and other dishes with sauces, it can also be used in different ways. For example, you can also spread Za'atar or Wild Thyme Mixture and olive oil over the dough before popping it into the oven for a pizza-style snack or see also Spiced Lamb Flatbread Pizzas, page of The Jewelled Kitchen.
Triangles of Arabic bread can be toasted and then used to dip into hummus, or added to Fattoush salad. Author: Bethany from The Jewelled Kitchen. No Ratings Yet. Hi David, Steenbergs have several Middle Eastern ingredients available online. Hi, Could you please advise me from where I can buy the best Khubz making machine in the middleeast region.
Naan often contains these ingredients as well as yogurt, milk, and ghee, which makes it higher in fat and more calorific. If a recipe calls for milk to be added to the dough, you can replace either half of it or all of it with water to drop the calories further. Due to pita bread containing basic ingredients and being relatively simpler to cook, you will have a much easier time making these. Naan contains more ingredients and needs more precision to cook it right without it being dry, burnt, or undercooked.
The Ingredients Pita bread contains just flour, water, salt, and yeast sometimes oil , which makes it a very simple dough and therefore a very simple bread.
The Cooking Method Traditional naan and pita bread are both cooked in very different ways, but they both involve high heat. The Texture With pita bread, you get a drier and chewier piece of bread that often splits easily if it contains a lot of wholewheat flour.
The Size The size difference between these is pretty obvious. The Flavor Although pita bread can be made to taste great by giving it a longer fermentation rising time, naan bread is generally superior in terms of flavor.
0コメント