1/4 lb. butter
2 3/4 c. hot water
1 c. yellow corn meal
1 c. stone ground rye flour
1 c. graham flour
white flour
The night before dissolve the butter in the hot water. Then put in the corn meal and stir. The next morning, add the stone ground rye flour and graham flour and mix together. Add enough white flour to get the right texture to roll out and use white flour for rolling out thin. Bake on hot grill or wood range. Makes 25.
SYRIAN FLAT BREAD
1 Tbsp. yeast
3 c. warm water
6 c. (more or less) flour
2 Tbsp. honey
1 Tbsp. salt
Dissolve yeast in water. Add honey and enough flour to make a thick batter; beat very well. Add salt and enough flour so that dough comes away from the sides of the bowl. Knead and let rise in warm spot for 1 to 1 1/2 hours. Punch down dough; knead briefly. Divide into 12 equal pieces and shape into balls. Let stand 10 minutes, then roll out balls of dough into rounds about 5-inches in diameter. Place on baking sheet and bake at 450 degrees for about 8 to 10 minutes or until they are puffed and well browned. Cool on racks.
FLAT BREAD
1 Tbsp. dry or cake yeast
1 c. warm water
3/4 tsp. salt
2 c. flour (unsifted)
1 onion, chopped
salt and pepper to taste
1 tomato, chopped
1/2 lemon or 1 c. yogurt
Filling:
1 lb. lamb, chopped
Sprinkle yeast in water. Add salt and flour and mix until smooth. Cover and set aside in warm place for 2 hours. Knead dough 15 minutes or more, filling it with air bubbles. Divide into 6 small balls the size of an orange. Pat each one into a round shape. Place on hot floured baking pan or cookie sheet and bake in a preheated oven at 550 degrees for 5 minutes until puffy. Shape into a cone or split tops and fill hollow with meat filling. If flat breads are cool, place for 2 minutes
in a hot oven or in a lightly oiled frying pan to heat before filling.
Filling:
If lamb is uncooked, cut into small pieces, sprinkle with oregano and broil for 5 to 7 minutes. Put cooked meat into cone or hollow; salt and pepper lightly. Add a teaspoon of chopped onions and tomatoes and top with a squeeze of lemon or a dab of yogurt.
RIESKA (FLAT BREAD)
1 qt. buttermilk
1/2 c. sugar
2 tsp. salt
2 tsp. soda
1 c. rye flour
1/2 c. wheat germ
2 c. whole wheat flour
enough white flour to make
moderately stiff dough
Place 1/4 of dough on well floured surface. Sprinkle with flour and knead lightly, forming a ball. Sprinkle generously with flour and roll to about 3/8-inch thickness. Place on cookie sheet and prick closely with fork. Bake 12 minutes at 375 degrees on lower rack. Slip off cookie sheet onto upper rack and bake 12 minutes longer. Remove from oven with cookie sheet. Makes 4 (12-inch) rounds.
LERICI ONION FLAT BREAD
4 1/2 to 5 c. unsifted bread
flour, divided
2 Tbsp. sugar
1 tsp. salt
1/4 c. lukewarm water
1 tsp. sugar
1 pkg. active dry yeast
1 egg, slightly beaten
1 c. lukewarm milk
1/2 c. real mayonnaise
3 Tbsp. margarine, divided
1 1/4 c. shredded onion,
drained
garlic powder
2 Tbsp. sesame seed
paprika
In small bowl, stir together 2 cups flour, 2 tablespoons sugar and salt. In large bowl, stir together water and 1 teaspoon sugar. Sprinkle yeast over water; stir until dissolved. Let stand 5 minutes. Stir together egg, milk and mayonnaise. Stir into yeast. Beat in flour mixture. Stir in enough remaining flour to form soft, not sticky, dough. On floured surface, knead 2 minutes or until smooth and satiny. Place in oiled bowl; turn dough over so that top is greased. Cover with towel and let rise in warm place, free from draft, until doubled, 45 to 60 minutes. In medium skillet, melt 2 tablespoons of margarine over medium-low heat. Add onion, stirring occasionally. Cook about 5 minutes or until translucent. Cool. Punch dough down. Knead in 1/2 cup of the onion. Form into ball on floured surface. Using rolling pin and hands, roll and stretch dough to 15 x 10-inch rectangle. Place in oiled 15 1/2 x 10 1/2 x 1-inch pan.
Melt remaining 1 tablespoon margarine; brush over dough. Sprinkle with garlic powder and sesame seed. Spread remaining onion over top; sprinkle with paprika. Let rise in warm place 15 minutes or until slightly puffy. Bake at 375 degrees for 35 minutes or until well browned.
FLAT BREAD
2 c. white flour
3/4 c. graham flour or whole
wheat flour
3/4 c. corn meal
1/3 c. lard, melted
1 1/4 c. water (warm)
1 tsp. salt
Mix all ingredients. Pinch off a small amount of dough (walnut size); roll thin. Bake on a lightly greased cookie sheet at 400 degrees for 7 minutes or until brown.
FLAT BREAD
2 c. buttermilk
1/3 c. sugar
1/2 c. melted butter
1 tsp. salt
1 tsp. soda
1 c. whole wheat flour
flour to make a thick dough
(about 4 c.)
Mix by hand.
Cut into 10 to 12 pieces and roll each in whole wheat flour to about the size of your cookie sheet. Cut into squares or rectangles. Bake in 350 degrees oven until lightly browned.
SWEDISH RYE BREAD
2 c. scalded milk
1/2 c. brown sugar
1/3 c. molasses
1 tsp. salt
2 Tbsp. shortening
2 pkg. yeast
1/4 c. warm water
2 c. rye flour
3 to 4 c. white flour
Scald milk until bubbles form; put into large mixing bowl. Add sugar, molasses, salt and shortening and stir until dissolved. Add softened yeast when liquid is cooled. Stir in rye flour and 1 cup of the white flour; beat well. Stir in enough of remaining flour until dough is stiff. Put on floured board and knead until easy to handle (may need a little more flour). Place dough in greased bowl. Cover with waxed paper or cloth and let rise until double in bulk, 1 to 1 1/2
hours. Punch down and shape into loaf or flat bread. For flat bread, bake immediately at 375 degrees for 20 minutes. For bread, let rise again. Bake at 375 degrees for 35 minutes.
FLAT "BREAD"
(Like Graham Crackers)
3 c. flour (white)
1 c. whole wheat flour
1 1/4 c. sugar
1 tsp. salt
1 tsp. soda
1 c. buttermilk
1/2 c. oil or shortening
Sift together white flour, whole wheat flour, sugar, salt and soda. Mix in buttermilk and oil or shortening. Roll as thinly as possible. Bake at 350 degrees for 10 or 15 minutes until brown.
ITALIAN FLAT BREAD
(With Olive-Salt Topping)
3 c. flour
1 envelope yeast
1 1/2 c. warm water
2 Tbsp. olive oil
1 to 1 1/2 tsp. table salt
Topping:
1 to 2 Tbsp. olive oil
1/4 to 1/2 tsp. coarse salt
Put flour in large bowl; make well in center of flour. Add yeast and water until yeast dissolves and begins to bubble. Add olive oil and table salt. Beat liquid with fingers, gradually adding surrounding flour until flour is all absorbed. Place dough on floured board; knead for 10 to 12 minutes. Place dough in bowl until doubled in size. Punch down dough and shape or roll into flat circle, about 9-inches and 3/4 to 1-inch thick. Prick all over top of the bread with prongs of a fork. Rub top of bread completely with olive oil and then sprinkle with coarse salt. Let rise until double in size. Bake in 400 degrees oven for 25 to 30 minutes until golden brown. Cut into wedges to serve. Also very good sliced and toasted.
MALT-O-MEAL FLAT BREAD
1/2 c. melted margarine
1/2 c. sugar or less
3/4 c. buttermilk
1 tsp. soda
2 scant c. flour
1 tsp. salt
1 c. Malt-O-Meal
Mix margarine and sugar. Add soda to buttermilk, then add to margarine and sugar mixture. Mix well. Add rest of ingredients. Mix and make into a roll. Roll thin on floured surface a small piece at the time. Bake on cookie sheets in a slow 200 degrees to 250 degrees oven until lightly brown.
HARRIET'S NORWEGIAN FLAT BREAD
3 c. buttermilk
1 c. Nabisco 100% bran
2 c. graham flour
1/4 c. sugar
2 tsp. soda
2 tsp. baking powder
1 1/2 tsp. salt
4 c. white flour
1/2 c. Crisco, melted
Pour buttermilk over bran. Set aside while mixing other ingredients. Mix thoroughly and then add melted shortening. Let cool first before mixing into dry ingredients. Add bran and buttermilk last. Chill in refrigerator about an hour. Roll very thin, taking a piece of dough the size of a walnut. Bake at 400 degrees for 8 to 10 minutes on a cookie sheet as you would cookies. You can rotate your cookie sheets by starting on a lower rack and moving up on the other as you put another one in the oven. Store in warm dry place to keep crisp. Will keep for months. Delicious.
FLAT BREAD-WHEAT THINS
4 c. flour
1/3 c. honey
4 tsp. baking powder
1 tsp. salt
1/2 c. wheat germ
1 c. whole wheat flour
1/4 c. shortening
1 1/2 c. milk
1/4 c. molasses
Cut shortening into dry ingredients. Add milk, honey and molasses. Knead until not sticky, using additional flour if necessary. Roll into marble size balls, flatten thinly with rolling pin, place on ungreased baking sheets, prick with fork. Bake 30 minutes at 275 degrees.
WHOLE WHEAT FLAT BREAD
2 c. white flour
1/4 c. granulated sugar
3/4 c. fat (1/2 butter and 1/2
vegetable shortening)
1 tsp. baking soda
2 c. whole wheat flour
1/4 tsp. salt
1 1/2 c. buttermilk
Stir the flours, sugar and salt together in a bowl. Cut in the fat as you would for pie crust until it is the size of coarse meal. Dissolve baking soda in the buttermilk and stir it into the flour mixture. Break off pieces and roll as thin as you can on a floured surface. Fry on a lefse maker or in a heavy cast iron or cast aluminum pan on top of the stove. Finish by drying in a 325 degrees oven.
ARMENIAN FLAT BREAD
(Makes 4 Sheets)
1 c. warm water
1 pkg. yeast
1 1/2 tsp. salt
1 tsp. sugar
3 1/4 to 3 3/4 c. flour
1/4 c. melted margarine
Dissolve yeast in warm water. Cool and add melted margarine, salt, sugar and 2 cups flour. Beat until smooth. Add enough flour to make stiff dough. Knead until smooth; let rise until double, about 1 hour. Punch down and divide into 4 equal pieces; roll and stretch each into 10 x 14-inch very thin piece; place on ungreased baking sheet. Bake at 350 degrees for 20 minutes until lightly brown. Remove, cool and break into pieces.
FINNISH FLAT BREAD
1 1/2 qt. milk
1 pkg. dry yeast
12 c. flour
5 Tbsp. sugar
4 tsp. salt
3 Tbsp. oil
Scald milk and cool to lukewarm. (Soak yeast in 1/2 cup lukewarm water.) Add to cooled milk. Add 8 cups flour, sugar and salt. Beat well with a wooden spoon (or electric mixer) for about 5 minutes. Add oil, beat well. Add remaining flour, knead well. Place in greased pan to rise for 2 1/2 hours. Knead down and let rise 1 hour. Divide dough into 6 parts, roll flat (about 1-inch thick). Place on floured cookie sheets to rise 1 1/2 hours. Bake at 325 degrees until golden brown.
PERSIAN BREAD
8 c. flour
3/4 c. shortening
1 tsp. salt
1 tsp. sugar
Mix ingredients; let stand 2 hours. Cut into about loaf sizes, then roll out flat. Grease cookie sheet. Place flat bread on cookie sheet and bake at 350 degrees about 1/2 hour, until golden brown. Bread will be crispy and flat.
LEFTSE
(Norwegian Flat Bread)
5 lb. potatoes
5 lb. flour
1 tsp. salt
1 c. heavy cream
Peel and boil potatoes with salt until ready for washing. Drain gradually, add cream and mash until smooth. Let cool. Mix in flour 2 cups to start. Put on a flat surface and knead in flour until firm and holds together. Take a small piece and roll thin to fit into a large hot heavy griddle or frypan. Keep moving until brown spots appear. Then turn over. Wrap in a tea towel.
NORWEGIAN FLAT BROD
(Flat Bread)
3 c. sifted flour
2 c. quick oatmeal
1 tsp. salt
3 tsp. sugar
1 tsp. soda
1/2 c. shortening or margarine
1 1/2 c. buttermilk
Place dry ingredients in bowl. Work in shortening like for pie crust until it is flaky. Gradually add buttermilk until all is moistened. Form into one big roll. Cut this into halves. Cut each half into fourths. Then cut each fourth into six pieces. This will give uniform portions. Roll each small portion very thin using a little cornmeal with the flour on the pastry sheet. Bake on cookie sheets in oven. These bake very fast and burn easy. Will be crisp and are broken into serving pieces. Bake at 400 degrees for just a few minutes.
0 comments:
Post a Comment