* Exported from MasterCook *
Bread, Fenugreek Corn
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon fenugreek seed
1 teaspoon dry yeast
2 tablespoons brown sugar
1 1/2 cups lukewarm water
2 cups hard unbleached white flour -- to 3C
1 teaspoon salt
1 1/2 cups corn flour -- (ground as fine as wheat
flour - not corn meal)
Egypt
Fenugreek is a white-flowered herbaceous plant of the pea family,
with aromatic seeds that are used for flavoring, especially ground
and used in curry powder. Can be ordered on the internet or available
at Whole Foods and other markets.
In the Nile Delta, all the way from Cairo to Alexandria, in front of
every village home you can see a beehive-shaped oven, simply built
with mud and straw. A small fire of thatch and twigs burns in a lower
chamber, heating the bottom of an upper chamber, where the flatbreads
are baked. It requires relatively little fuel to heat the oven and to
bake the breads, but the oven must be rebuilt every two years. The
oven design is a very practical one in an area where fuel is scarce,
but mud is always available.
This delicious bread comes from the Nile Delta: aromatic with freshly
ground fenugreek and a blend of corn and wheat flours, and simple to prepare.
You will need a heavy skillet, a mortar and pestle or spice grinder,
a medium-sized bread bowl, several large (12 by 18") baking sheets,
and a rolling pin.
In a heavy skillet, dry-roast the fenugreek seeds over medium-high
heat until they begin to bounce around and to brown slightly, about 2
to 3 minutes; do not burn. Grind to a powder in a mortar or spice
grinder, and set aside.
In a medium-sized bowl, sprinkle the yeast and sugar over the warm
water, and stir to dissolve. Stir in 1 1/2 cups white flour, and then
stir 100 times in the same direction, about 1 minute, to develop the gluten.
Sprinkle the salt and ground fenugreek over the dough, and stir to
mix well. Gradually stir in the corn flour. Then stir in more
unbleached flour until your dough will not accommodate any more
flour, and turn out onto a lightly floured surface. Knead for 5 to 6
minutes, adding additional flour only as needed. Rinse out the bread
bowl, lightly oil it, and put the dough back into the bowl. Cover
with plastic wrap and let rise until doubled in volume, approximately
1 1/2 hours.
Punch down the dough and let rest for 5 minutes. Lightly oil several
large baking sheets.
On a lightly floured surface, cut the dough into 8 equal pieces.
Flatten each piece between floured palms. With a rolling pin, roll
out each bread to a round approximately 6" in diameter. As you finish
rolling out each bread, place it on a baking sheet. Cover the breads
with plastic wrap and let rest for 20 minutes.
Position a rack in the center of your oven, and preheat the oven to 400F.
Bake the breads, one sheet at a time, for 12 to 15 minutes, or until
lightly browned on both top and bottom. Remove and cool on racks.
Serve warm or at room temperature.
Makes 8 round flatbreads about 6" in diameter.
Source:
""Flatbreads & Flavors" by Jeffrey Alford & Naomi Duguid"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 204 Calories; 1g Fat (5.3%
calories from fat); 5g Protein; 43g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 271mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.