KHUBZ (BAHRAIN)
This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Khubz is a kind of pita bread that is traditionally cooked in a clay oven, but this version can also be made in your home oven.
Provided by GiddyUpGo
Categories Breads
Time 3h10m
Yield 6-8 pitas
Number Of Ingredients 6
Steps:
- Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
- Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
- Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
- Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
- Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
- Now open your oven and quickly transfer the dough balls onto the baking sheets.
- Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
- Each piece should have formed a pocket while baking.
NAGAMI-PAKWEJIGAN (SOFT BREAD)
Ojibwa soft bread is a porridge of sorts made with white corn flour. Note it is corn FLOUR. The processing is a bit different for the meal vs the flour. Time is a guess here.
Provided by drhousespcatcher
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil. Mix together the flour and salt. Pour the boiling water onto the dry ingredients while stirring.
- Continue to stir until the mixture becomes thick and uniform. Serve in a bowl topped with margarine & the sunflower seeds.
- My addition:.
- feel free to season with what you like as you want.
Nutrition Facts : Calories 70.4, Fat 0.8, SaturatedFat 0.1, Sodium 440.1, Carbohydrate 15, Fiber 1.4, Sugar 0.1, Protein 1.4
KHOBZ EL DAR (ALGERIAN SEMOLINA BREAD)
If you've never tasted Algerian bread, then you should definitely give this very easy recipe a try. Known as Khobz el Dar, it requires no kneading, no special techniques, and only basic ingredients. The result is an incredibly soft bread, slightly sweet, that tastes like brioche. Absolutely delicious.
Provided by chouchou65
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
- Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
- Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
- Line a baking sheet with parchment paper or a baking mat.
- Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
- Preheat oven to 400 degrees F (200 degrees C).
- Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
- Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 40.2 g, Cholesterol 48.9 mg, Fat 10.8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 3.3 g
KHUBZ MAGHREBI (MOROCCAN BREAD)
Make and share this Khubz Maghrebi (Moroccan Bread) recipe from Food.com.
Provided by Member 610488
Categories Yeast Breads
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.
- Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
- Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- Position oven rack in lower third of oven. Preheat oven to 350°F.
- Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.
PANELLE ( CHICKPEA FLOUR FRITTERS )
Deep fried, thin and crispy with all the flavour of falafel. Very economical to make and best of all kids love them. Serve in buttered soft bread rolls or pita bread or eat as a snack with a tomato dip or yogurt dip on the side. Also gluten, lactose and milk free.
Provided by Wild Thyme Flour
Categories Lunch/Snacks
Time 28m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking sheet with baking paper. Oil the paper slightly and set aside.
- Pour the cold water into a heavy based pan and add the flour in a steady stream, whisking constantly so that no lumps form. Add the salt and parsley.
- Cook over a medium-low heat , stirring constantly, until the mixture thickens and pulls away from the side of the pan.
- Pour the mixture onto the baking sheet and spread evenly until wafer thin, about 3mm. Leave to cool completely, then cut into triangles and deep fry until golden brown.
- Sprinkle with lemon juice , put inside rolls and enjoy.
Nutrition Facts : Calories 48.9, Fat 0.8, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 7.3, Fiber 1.4, Sugar 1.4, Protein 2.8
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