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Hot Chile Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 13 Jul 2012 23:33:33 -0700
v112.n025.7
* Exported from MasterCook *

                     Bread, Hot Chile - Felaveri (Syria)

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Ethnic                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2          teaspoons  active dry yeast
    2 1/2           cups  warm water
    5 1/2           cups  unbleached all-purpose flour -- to 6 1/2c, 
or bread flour
    2          teaspoons  salt
    2        tablespoons  olive oil -- plus
    2          teaspoons  olive oil
    4          teaspoons  sesame seeds
    2          teaspoons  red pepper flakes -- to 4 tsp

In a large bowl, dissolve yeast in water. One cup at a time, add 3 
cups of the flour, stirring in the same direction. Stir the batter 
100 times, always in the same direction to properly develop the 
gluten. Let rest 10 minutes.

Sprinkle salt over the dough and stir to mix well. Stir in additional 
flour until the dough will take no more and cannot be stirred. Turn 
the dough out onto a floured work surface and knead until smooth and 
elastic, 5 to 7 minutes. Transfer the dough to a large, lightly oiled 
bowl, turn to coat and cover with plastic wrap. Let rise until 
doubled in volume, about 1 hour.

Punch down the dough, turn out onto a lightly floured work surface 
and divide into 16 equal pieces. Lightly flour your palms and flatten 
each piece; set aside, covered with a damp towel. Working with two 
pieces at a time, roll out each piece as far as it can easily be 
rolled out and then switch to the other piece. Return to the first, 
and roll out the dough to a 7 to 9" circle, 1/4 to 1/4" thick. Brush 
each circle with 1/2 teaspoon of the oil, then sprinkle with 1/4 
teaspoon of the sesame seeds and 1/4 to 1/2 teaspoon of the red-pepper flakes.

Preheat broiler; place oven rack approximately 3" from the heat source.

If using a gas stove, heat a lightly oiled cast-iron skillet or 
griddle over high heat. Once the pan is hot, gently transfer a 
prepared circle of dough to the pan and quickly reduce the heat to 
the lowest setting. Cook for 2 minutes. Immediately set the pan under 
the broiler. Broil until the top of the bread is golden, about 1 minute.

If using an electric stove, heat a lightly oiled cast-iron skillet or 
griddle on a back burner over high heat. Turn on a front burner at 
low heat. Just before you transfer the circle of dough to the hot 
pan, move the pan to the burner set at low heat. Cook for 2 minutes, 
then quickly set the pan under the broiler. Broil until the top of 
the bread is golden, about 1 minute.

Cool the bread briefly on a rack before serving or wrapping in a 
clean kitchen towel to keep soft. Bake the remaining breads in the 
same manner, rubbing the pan with a lightly oiled paper towel between 
bakings. (Once you develop a rhythm, you may wish to cook two breads at once.)

Makes 16 flatbreads.

Per Flatbread: 170 Cal, 6 g Pro, 3 g Fat, 30 g Carb, 272 mg Sodium, 0 mg Chol

Description:
    "This bread has a soft texture."
Source:
    "Eating Well"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 182 Calories; 3g Fat (15.4% 
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 269mg Sodium.