ХЛЕБ
Homemade Ciabatta Bread
ХЛЕБ 2 ВИДА
ХЛЕБ С ТРАВАМИ
БУЛОЧКИ
NO-KNEAD BREAD
НААН НА СКОВОРОДЕ: СЕНДВИЧ
ТОРТИЛЬИ ИЗ БЕЛОЙ И ЦЕЛЬНОЗЕРНОВОЙ МУКИ
ХЛЕБ-ЛЕПЕШКИ
РОЗМАРИНОВЫЕ ЛЕПЕШКИ
ЛЕПЕШКИ ВИДЕО НАТУРАЛЛИ ЭЛЛА
5 МИНУТНЫЙ НААН:
ТАКО
МЕКСИКАНСКИЕ ЛЕПЕШКИ
Authentic Handmade Flour Tortillas
ЛЕПЕШКИ ДЛЯ ТАКО
ТОРТИЛЬИ ИЗ БЕЛОЙ И ЦЕЛЬНОЗЕРНОВОЙ МУКИ
РОЗМАРИНОВЫЕ ЛЕПЕШКИ
ЛЕПЕШКИ ВИДЕО НАТУРАЛЛИ ЭЛЛА
5 МИНУТНЫЙ НААН:
ТАКО
Soft Wrap Bread
НААН
The ingredients for sourdough starter:
125 ml (1/2 Cup) all-purpose spelt flour
1 tsp sugar
125 ml (1/2 Cup) water
The additional ingredients:
125 ml (1/2 Cup) milk
1 ½ Tbsp melted ghee, butter or oil
1 tsp maple syrup or sugar
½ tsp kalonji
¾ tsp salt or to taste
1 tsp baking powder
375 - 500 ml (1 ½ - 2 Cups) all-purpose spelt flour or as needed
The cooking method:
Make the sourdough starter by mixing the flour, sugar and water in a small glass or ceramic bowl. Cover loosely and let sit, undisturbed, in a draft-free, warm place from 12 to 36 hours until froth and air bubbles appear on the top and the starter swells up a little. If, at any moment, the starter turns black or imparts a foul odor, an unwanted bacterium has entered and the starter must be discarded.
When the starter has fermented, add the milk, ghee, sugar, kalonji and salt. Combine the baking powder and 375 ml (1 ½ Cup) flour. Add it gradually into the liquid while mixing with your hand. Add flour as long as it takes to make soft dough. Knead it until it leaves the sides of the bowl and your hands. It should still stick a little bit to your hands but, at the same time, you should be able to shake it off. Lightly smear the dough with ghee or oil, cover with a plastic wrap or clean towel, and set aside to rest for 2 to 4 hours.
When you are ready to bake, preheat the oven at the highest possible temperature. I baked the naan in 275 C (527 F). Place a pizza-stone, fine wire mesh or tray to be preheated as well.
In the meanwhile, divide the dough into 6 to 8 equal portions. Six will make a bit bigger and eight smaller naans. Roll them into smooth balls with the help of flour. Set aside and cover.
Traditionally, naan has a tear shape. If you are able to roll them like that, go ahead. You can also make them round or oval. You can pat the balls down with your palms and fingers, or you can use a rolling pin. Use flour to prevent sticking. A rolling pin will produce an even thickness and the whole bread will puff in the oven. Handmade bread will have air pockets but may not fully puff if the thickness is not even.
The breads should not be very thin; else they will burn and not puff. They should be about 2 ½ -5 mm (0.1 – 0.2”) thick.
Take out the preheated stone, mesh or tray and place one or as many breads on it as it fits. Bake in the upper third portion of the oven for 3-4 minutes or until the breads puff up and are covered with brown spots. It’s up to your taste how dark you want them to be.
Remove and brush the breads with melted butter or ghee. Wrap them in a clean tea towel. They don’t store well and are meant to be eaten immediately. Thankfully, they are so delicious that it shouldn’t be a problem!
Note: You can replace spelt with wheat flour. Keep in mind that wheat absorbs a little bit different amount of water and requires longer kneading. Nonetheless, keep the dough soft.
Note: You can replace milk with yogurt or some other liquid. It may alter the softness.
ФОКАЧЧА
Homemade Pita Bread
