Onion and cumin flatbread

I adapted this from a recipe for uighur nan in the wonderful cookbook Flatbreads and Flavors. The original recipe has the cumin and scallions on top of the bread, I moved them inside with  bit of butter.

3 c all purpose unbleached flour
1 tsp instant yeast
1/2 TB salt
1-1/4 c room temperature water

1/2 c thinly sliced scallions, white and light green parts
1 tsp whole cumin seeds
1/2 TB butter

Zap the flour, yeast, and salt in a food processor to combine. With the machine running, pour almost all of the water through the feed tube and process for 15-20 sec. Check the dough and add more water if too dry, water or more flour if too wet. Process for an additional 15-20 sec. Turn out onto a floured counter an form into a ball. Place in an ungreased bowl, cover, and let rise until about doubled in size, a few hours or more depending on the temperature of your kitchen. Alternately, put in the fridge overnight and take out a few hours before the next step, to allow it to come to room temperature and finish rising.

Turn the dough out and knead briefly. Divide into 4 equal pieces and form each piece into a ball. Cover with a towel and let sit for about an hour.

Saute the scallions and cumin in the butter until the scallions wilt and the cumin is fragrant. Set aside to cool.

Preheat oven with pizza stone or oven tiles, of you have, to 450 f. If using a pizza stone or tiles, let preheat for at least 1 hour to allow the stone to come to temperature. Otherwise, have a large cookie sheet ready.

Roll each dough ball into a flat circle about 8″ in diameter. Divide the scallion mixture in 2 parts and put in the center of 2 of the rounds. Spread out to come within an inch of the edge. Brush the edge with water and lay the other 2 rounds on top, trying not to trap any air inside. Press the edges with your fingers to seal. Poke all over with a fork.  Cover with a towel and let sit for 1/2 to 1 hour.

Slide the bread onto the preheated pizza stone, or put them on the cookie sheet and insert into the oven. Bake 10-12 minutes until ppuffed and nicely browned. Cook on a rack for a while before serving.

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Explore posts in the same categories: Bread, Ethnic, Uncategorized

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