Bulgur Bread

[Guest guest]

* Exported from MasterCook *

 

Bulgur Bread

 

Recipe By : Flatbreads and Flavors

Serving Size : 1 Preparation Time :1:30

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups bulgur

1 teaspoon salt

1/2 cup minced onion

2 cups boiling water

2 cups hard unbleached white flour -- approximately

 

You will need a medium-sized bowl, a food processor, unglazed quarry tile to fit

on a rack of your oven (or one large or two small baking sheets), a rolling pin

and a baker's peel or baking sheet (optional).

 

In a medium-sized bowl, combine bulgur, salt and onion. Pour the boiling water

over and let stand for 30 minutes. Transfer to a food processor fitted with a

standard metal blade and process briefly, about 20 seconds. Add 1 cup flour and

process to a smooth texture. Turn the mixture onto a generously floured surface

and knead, incorporating flour as necessary to keep dough from sticking, for 3

to 4 minutes. (Although a processor makes the job easier, you can also

incorporate the flour into the bulgur by hand, then turn out onto a well-floured

surface and knead for 10 minutes.) Cover the dough and let stand until you are

ready to proceed further, from 15 minutes to 3 hours.

 

Line the bottom rack of your oven with quarry tiles, leaving a 1-inch gap

between the tiles and the oven walls. Preheat the oven to 450°F.

 

Divide the dough into 8 pieces and flatten each on the well-floured surface.

With a rolling pin, roll out one or two breads to very thin rounds, about 8- to

10-inches in diameter. (Work with only as many as will fit in your oven at one

time.) Handling the breads gently, place on the hot tiles (you can also dust a

baker's peel or the back of a baking sheet to transfer the breads to the hot

tiles.) Bake for 1-1/2 to 2 minutes, then turn over and bake for another

minute, or until breads begin to brown around the edges. (We sometimes bake

this bread for nearly twice as long, or until both sides are spotted with brown

all over. These breads are very attractive, but crisper. Try both ways.)

 

Keep the baked breads warm by stacking them and wrapping them in a kitchen towel

while you roll out and bake the remaining breads. Serve warm or at room

temperature.

 

Yields: Makes 8 thin, supple and slightly chewy flatbreads.

 

 

*AUTHOR'S NOTES*

Three Kurdish men sat with me one afternoon in a small shop in Dyarbakir,

Turkey, and described in great detail all the Kurdish flatbreads they could

think of. It took them an entire afternoon. They went on and on about Nane

Casoki, their favorite. " It must be eaten hot! " they said, as one man closed

his eyes and gently squeezed his lips together. I came home determined to try

Nane Casoki, and on the first attempt we became instant converts.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.

 

 

SOURCE:

Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid (p. 475).

 

Publisher: William Morrow & Company.