DOCSLIB.ORG

Barbari Makes 2 Large Flatbreads Time About 3 1/2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Barbari Makes 2 Large Flatbreads Time About 3 1/2 BARBARI MAKES 2 LARGE FLATBREADS TIME ABOUT 3 1/2 HOURS, LARGELY UNATTENDED In Iran, these long, oval loaves with their trademark ridges, called barbari, are often served with a soft cheese similar to feta (hummus, baba ghanoush and the like are also fair game for dipping). What makes this bread so good is that it’s rubbed by hand (very satisfying, I must say) with a cooked paste of flour, oil, and water before baking, which produces a beautiful golden crust. INGREDIENTS 3 1/2 cups plus 1 tablespoon all-purpose or bread flour, plus more as needed 2 1/4 teaspoons (1 package) instant yeast 1 teaspoon salt 1 tablespoon neutral oil (like grapeseed or corn) or butter, plus more for greasing 1/2 teaspoon sugar Semolina or cornmeal for dusting Sesame or poppy seeds or a combination for sprinkling INSTRUCTIONS 1. To mix the dough in a stand mixer, combine 3 1/2 cups of the flour, the yeast, salt, and 1 1/2 cups water in the mixer bowl. With a dough hook, mix on medium-low speed until the ingredients are combined, then on medium speed until the dough is tacky and smooth, 8 to 10 minutes. 2. To mix the dough in a food processor, pulse the dry ingredients together a few times to combine, then, with the machine running, add the water through the feed tube and process until the dough comes together into a fairly wet, sticky mass, about 30 seconds. Turn it out onto a lightly floured counter and knead, adding more flour as necessary to prevent sticking but keeping it to a minimum, until smooth and elastic, 5 to 6 minutes. Grease a large bowl with oil or butter and put the dough in it and turn to coat it. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours. 3. Press on the dough to deflate it, and turn it out onto a lightly oiled work surface. Divide the dough in half and shape each piece into an oval. Cover with plastic wrap and let rise for 1 hour. 4. Meanwhile, combine the remaining 1 tablespoon flour, the oil or butter, sugar, and 1/2 cup water in a small saucepan. Cook the mixture over medium heat, whisking constantly, until it thickens, about 2 minutes. Set aside. Heat the oven to 450°F, setting a baking stone on the lowest rack if you have one. 5. If you’re using a baking stone, generously dust a pizza peel or a flexible cutting board with semolina or cornmeal. Otherwise, line 2 rimmed baking sheets with parchment paper and dust those. On a lightly floured work surface, press each piece of dough into a long oval roughly 16 × 5 inches. Transfer the dough to the peel or baking sheets. To give the bread its characteristic ridges, dip your fingertips in water and use them to press 5 or 6 deep grooves lengthwise along the dough, stopping just shy of the edges. Then rub the cooked flour paste (you may not use all of it) all over the surface of the dough with your fingers (at this point the dough won’t be sticky anymore, and you can use your fingers to deepen the ridges). Sprinkle lightly with the seeds. 6. Use the peel or cutting board to slide the dough onto the baking stone or put the baking sheets in the oven. Bake for 12 to 15 minutes, until the bread is puffed and golden. Serve warm or cool on racks. Garlicky Persian Flatbread When you’re cooking the flour paste in Step 3, add 2 crushed garlic cloves along with the rest of the ingredients. Fish them out right before you rub the paste onto the dough. Recipe from How to Bake Everything .
Load more

Recommended publications
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: a Randomized Crossover Trial
    Nutrients 2015, 7, 3401-3415; doi:10.3390/nu7053401 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial Anne Whittaker 1, Francesco Sofi 2,3,4,*, Maria Luisa Eliana Luisi 4, Elena Rafanelli 4, Claudia Fiorillo 5, Matteo Becatti 5, Rosanna Abbate 3, Alessandro Casini 2, Gian Franco Gensini 3 and Stefano Benedettelli 1 1 Department of Agrifood Production and Environmental Sciences, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; E-Mails: [email protected] (A.W.); [email protected] (S.B.) 2 Unit of Clinical Nutrition, Careggi University Hospital, Largo Brambilla 3, 50134 Florence, Italy; E-Mail: [email protected] 3 Department of Experimental and Clinical Medicine, University of Florence, Largo Brambilla 3, 50134, Florence, Italy; E-Mails: [email protected] (R.A.); [email protected] (G.F.G.) 4 Don Carlo Gnocchi Foundation Florence, Via di Scandicci 269, 50143, Florence, Italy; E-Mails: [email protected] (M.L.L.); [email protected] (E.R.) 5 Department of Clinical and Experimental Biomedical Sciences, Interdipartimental Center for Research on Food and Nutrition, University of Florence, Sesto Fiorentino, Florence, 50019, Italy; E-Mails: [email protected] (C.F.); [email protected] (M.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-055-7949420; Fax: +39-055-7949418. Received: 20 November 2014 / Accepted: 21 April 2015 / Published: 11 May 2015 Abstract: Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects.
    [Show full text]
  • Types of Flour Used in Baking
    FN-SSB.921 Types of Flour KNEADS A LITTLE DOUGH Used in Baking The use of different flours will result in varied textures, flavors, and nutritional value. Some flours will produce a heavy, compact bread, while others will produce a lighter bread. Some flours may cause a full- bodied or bitter flavor while others present a nutty, woodsy flavor. Follow your recipe for best results. With practice you can begin to substitute flours with good success. All-purpose flouris a blend of hard and soft wheat. Self-rising flouris simply all-purpose flour pre-blended with baking powder and salt. Bread flour is made from hard wheat, which has a high protein content. It is the preferred flour for making bread. Enriched flourhas the B-vitamins and iron, that are lost during milling, added back to the flour. Whole-wheat flouris milled from the whole kernel. When used alone, whole-wheat flour produces a heavy, compact, dark bread. The germ and bran cut the developing gluten strands. Whole-wheat bread flouris ground from hard wheat and has a higher gluten content. To create your own whole wheat bread flour, add one tablespoon gluten to each cup of whole-wheat flour. Graham flourresembles whole wheat flour in taste but has less protein. Durum flouris made from the hardest of wheats. A bread made entirely from durum wheat is inedible. Semolina flouris durum flour minus the bran and wheat germ. It is usually used as a pasta flour but can be used in breads. Kamut flouris a relative of durum wheat. It is high in protein but low in gluten, so it must be combined with a higher gluten flour to produce an acceptable bread.
    [Show full text]
  • Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality
    WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Lingzhu Deng In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science June 2017 Fargo, North Dakota North Dakota State University Graduate School Title WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY By Lingzhu Deng The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Frank Manthey Chair Dr. Senay Simsek Dr. Julie Garden-Robinson Dr. Elias Elias Approved: November 1st, 2017 Dr. Richard Horsley Date Department Chair ABSTRACT An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 μm, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 µm, starch damage was 5.9%, and flour temperature was below 35°C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 μm mill screen aperture and coarse grind: 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti.
    [Show full text]
  • Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product
    Middle East Journal of Applied Volume : 05 | Issue : 03 | July-Sept. | 2015 Sciences Pages: 670-675 ISSN 2077-4613 Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product Garsa Ali Al Shehry Nutrition and Food Science, College of Designs and Home Economics- Taif Univ., Saudi Arabia ABSTRACT Plant materials with high protein and fat contents are of great importance in the food technology, wherein, the significances are determined not only by their nutritional value, but also by the involvement in the formation of the basic functional and technological characteristics. Such properties are consequently impact on the consumer palatability of the final products. Therefore, the wheat germ powder (0, 5, 10 or 15%) was partially substituted by the same amount of the main ingredient (semolina flour) in a KSA local product (busbousa) formula. Major chemical compositions, anti-nutritional components and water and fat absorbance capacity of the wheat germ were compared to that found in original tested semolina. Impact of the existence substitutes on such tests, in addition to sensory evaluation, in the final product was, also, extended studied. The resulted data showed that, due to the significantly higher amounts of protein, fat, fiber and ash and the significantly lower antinutritional components, the whole wheat germ was more nutritious than semolina. Such findings cleared the fact that the higher wheat germ percent addition, the higher nutrients and lower antinutrition components existence in the final product. On the other hand, the sensory evaluation of the tested products showed that most of the studied attributes were more preferable in case of the 10% whole wheat germ than all the other tested busbousa formulas.
    [Show full text]
  • Do Ancient Types of Wheat Have Health Benefits Compared with Modern Bread Wheat?
    Do ancient types of wheat have health benefits compared with modern bread wheat? Article Published Version Creative Commons: Attribution 4.0 (CC-BY) Open access Shewry, P. R. (2018) Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science, 79. pp. 469-476. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2017.11.010 Available at http://centaur.reading.ac.uk/75999/ It is advisable to refer to the publisher’s version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1016/j.jcs.2017.11.010 Publisher: Elsevier All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading’s research outputs online Journal of Cereal Science 79 (2018) 469e476 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Do ancient types of wheat have health benefits compared with modern bread wheat? * Peter R. Shewry Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK article info abstract Article history: A number of studies have suggested that ancient wheats have health benefits compared with modern Received 12 October 2017 bread wheat.
    [Show full text]
  • Authentically Organic Grain
    Authentically PASTA Organic Grain EDEN Selected ~ Authentic Organic American Grain • Golden Amber Durum Wheat • Buckwheat • Khorasan Wheat (kamut®) • Spelt • Quinoa - high altitude Andean • Rye • Short Grain Brown Rice The grain, antique Italian equipment, slow drying, and people who care make exceptional pasta. Box colors tell the percentage of whole grain – Gold 100% whole grain, Blue 60% whole grain, and Green 100% sifted semolina or patent durum flour. pareve Twenty-three varieties, all are 100% organic. Eden Foods’ Detroit Organic Pasta Company has been making pasta since 1923. Brass dies form the macaroni. Organic Pasta Rollers make the ribbons. Whole grain flour is milled by access.edenfoods.com Eden. Semolina and patent durum flour are milled by an [email protected] organic partner. EDEN Pasta is easy, versatile, and an Phone 800.248.0320 | Fax 517.456.7025 excellent way to enjoy essential organic grain. © 2017 Eden Foods Clinton, Michigan 49236 09422 L705 100% Organic - 100% Whole Grain UPC code Case Pack Case Pack UPC Kamut® Ditalini - Whole Grain Kamut Wheat* 6/12 oz Kamut & Quinoa Twisted Pair - 70% Whole Grain Kamut ® 6/12 oz Wheat* w/ 30% Whole Grain Quinoa* Kamut Elbow Macaroni - Whole Grain Kamut Wheat* 6/14 oz % Kamut & Buckwheat Rigatoni - 70 Whole Grain Kamut Wheat* 6/12 oz w/ 30% Whole Buckwheat* Kamut Spaghetti - Whole Grain Kamut Wheat* 12 /14 oz Kamut Spirals - Whole Grain Kamut Wheat* 6/12 oz * Kamut Vegetable Spirals - Whole Grain Kamut Wheat, Spinach 6/12 oz Powder,* Beet Powder,* Carrot Powder*, Annatto Powder*
    [Show full text]
  • Rediscovery of Couscous in the World
    Global Journal of Medical Research: L Nutrition & Food Science Volume 18 Issue 1 Version 1.0 Year 2018 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Rediscovery of Couscous in the World By Ayse Nur Yüksel, Mehmet Durdu Oner & Mustafa Bayram Gaziantep University Abstract- World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.
    [Show full text]
  • De Cecco Durum Wheat Semolina Pasta Slow Drying for High–Quality Pasta
    DE CECCO DURUM WHEAT SEMOLINA PASTA SLOW DRYING FOR HIGH–QUALITY PASTA What makes high-quality pasta? While the legal name in Italy is simply “durum wheat semolina pasta”, in France this pasta is called “Pâtes alimentaires de semoule de blé dur de qualité supérieure” (“Superior-quality durum wheat semolina pasta”): there is no legal definition in Italy of "high quality". We therefore feel it is necessary to clarify what is meant by “high-quality pasta”. The most recent and comprehensive definition of high-quality pasta (Premium) was proposed by researchers at Rome’s Sapienza University. (2017): “…to create a pasta that achieves high-quality standards, it requires all of the following: good texture and cooking properties; an even yellow colour; a flavour similar to that of mature wheat; a loss of essential amino acids; a minimal formation of compounds with antinutritional effects”. In other words, a high-quality pasta must have the correct texture, an excellent firmness during cooking, and be slow-dried to avoid damage caused by high temperatures. These are the exact properties that De Cecco pasta possesses, and that make it an exemplary model of high-quality pasta products. Pasta, by tradition and ever since it first became a food produced with man-made systems (as opposed to natural methods, since sun-drying is now considered unacceptable by hygiene standards) has always been dried for considerable lengths of time. Furthermore, according to the 1889 Treccani encyclopaedia, the founder of De Cecco was one of the first inventors of a truly hygienic pasta-drying system that was no longer at the mercy of the climatic conditions of the production area.
    [Show full text]
  • Khorasan Spaghetti
    KHORASAN SPAGHETTI About Khorasan spaghetti Description The Spaghetti Khorasan is the ancestor of durum wheat and has a higher nutritional value than wheat (durum wheat is mainly used in pasta, unlike wheat that is well suited for cakes and breads). Khorasan wheat is much richer in protein (13.6%) than a conventional wheat variety. It is also richer in essential amino acids and therefore of particular interest to the vegetarian and vegan population. The richness of taste helps to broaden the multiple flavors of natural and vegan food. Furthermore the khorasan paste is a source of proteins, fibres and minerals (potassium, magnesium, iron, zinc, copper and phosphorus). This pasta can be cooked like classic pasta. Served hot, they are delicious with a tomato sauce with minced seitan or you can also eat them in a salad with small pieces of vegetables. Use This pasta can be cooked like classic pasta. Served hot, they are delicious with a tomato sauce with minced seitan or you can also eat them in a salad with small pieces of vegetables. Ingredients KHORASAN wholegrain WHEAT semolina*, water. *organically grown Packaging 500 g. AB Product organically grown 100% of the agricultural ingredients are from organic farming VEGAN SOURCE OF PROTEIN SOURCE OF FIBRE NO ADDED SUGARS LOW SALT LOW SATURATED FAT Nutritional analysis Average nutritional value per g/100g portion 100g %RI RI 1452 kJ 1452 kJ Energy 343 kcal 343 kcal 17.00 2000 kcal Fat 1.9 g 1.9 g 3.00 70 g of which saturates 0.4 g 0 g 2.00 20 g of which mono-unsaturates 0.4 g 0 g of which polyunsaturates 1.1 g 1.1 g Carbohydrates 66 g 66 g 25.00 260 g of which sugars 4.2 g 4.2 g 5.00 90 g Fibre 6.6 g 6.6 g Protein 13 g 13 g 25.00 50 g Salt 0 g 0 g 0.00 6 g RI: Reference intake of an average adult (8400 kJ/2000 kcal) Minerals mg/100g %DRI Sodium 0.000 0.0% Calcium 27.000 3.4% Potassium 398.000 19.9% Magnesium 101.000 26.9% Iron 3.200 22.9% Zinc 3.500 35.0% Copper 0.450 45.0% Phosphor.
    [Show full text]
  • Quality of 2016 Wheat Classes
    great wheat starts with great roots. 2016 CROP IN REVIEW December 8, 2016 1 QUALITY IS IN OUR ROOTS While each growing season in Western Canada tells a unique story, the underlying theme remains the same from year to year: Great wheat starts with great roots. These roots extend from farmers’ fields throughout a grain industry value chain dedicated to providing you with excellence and expertise in quality assurance and customer care and service. Every year Canada’s highly developed value chain builds on natural Canadian advantages, like clean air, clean water and clean land, to consistently deliver wheat that is of the highest quality in the world. The wheat value chain team encompasses the broad membership of Cereals Canada (which includes crop development and seed companies, farmers and exporters), the Canadian International Grains Institute and the Canadian Grain Commission. By working together we ensure that the wheat grown by western Canadian farmers provides the quality, cleanliness, consistency and versatility you depend on. Cereals Canada, Canadian Grain Commission and Canadian International Grains Institute are proud to provide you with this review of the 2016 wheat crop in Western Canada. We are committed to delivering the information and technical support to assist you in optimizing the value and performance you demand from Canadian wheat. We look forward to working with you and your organization. Cam Dahl Jim Smolik JoAnne Buth President Acting Chief Commissioner CEO Cereals Canada Canadian Grain Commission Canadian International
    [Show full text]
  • The Geographical Origin of Food
    2. Food and nutrients 2.1 The food groups 2.1.2 The geographical origin of food WHEAT Some foodstuffs are cultivated across the globe, but they usually have a very precise geographical origin. If we look at wheat, the first examples of growing wheat date from about 8000 BCE in Mesopotamia. Wheat is a plant grown in a temperate climate and has expanded far and wide geographically speaking. These days, it grows equally well in the prairies of the US as in the Argentinian pampas or on the Russian steppe. There are several species of wheat – the two most important types are durum wheat and common wheat. Durum wheat is grown in Mediterranean regions with a temperate climate and is used to make semolina, pasta and bulgur. Common wheat is grown in continental areas with cool or temperate summers, like in France or Canada, and its flour is used to produce bread. RICE Rice is another cereal which has spread far from its origins. The two species we cultivate are Asian rice, which came from the Far East, and West African rice, which came from West Africa. The first rice cultivations date to around 5000 BCE in China. They spread to other Asian countries and then to the Near East and Europe. Since the Age of Discovery, rice has been cultivated on all continents. CORN Corn is another example of a cereal now grown worldwide, but it originally came from Southern Mexico. The first cultivations of corn date from 7000 BCE. The Mayan civilizations lived in Southern Mexico and parts of Central America.
    [Show full text]