* Exported from MasterCook *
Bread, Tibetan Barley Skillet (Amdopali)
Recipe By :Jeffrey Alford and Naomi Duguid
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups barley flour
1 3/4 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
4 tablespoons unsalted butter -- room temp
1 cup buttermilk -- well chilled
1 cup water -- boiling
1/4 cup brown sugar -- firmly packed
2 teaspoons yeast -- dry, not fresh
1/2 cup water -- lukewarm
This Tibetan bread is a yeasted oven-baked flat loaf, rich with
buttermilk and full of the nutty aromatic taste of roasted barley.
The key to using barley flour in flatbreads is to roast the flour
before making the bread; roasting brings out the full flavor of the grain.
You will need a large heavy skillet, a large mixing bowl, a medium
bowl, a small bowl, a heavy 10-inch ovenproof skillet, and a razor
blade or sharp knife.
Toast the barley flour in a heavy skillet over medium-low heat,
stirring constantly, until slightly darker in color, about 10
minutes. Transfer to a large bowl. Cool.
Add 1 cup white flour, the whole wheat flour, and salt to the barley
flour and mix well. Cut in the butter until the mixture resembles
coarse meal. Set aside.
Combine the buttermilk, boiling water, and sugar in a medium bowl and
mix well. Cool to lukewarm.
Sprinkle the yeast over the warm water in a small bowl; stir to
dissolve, then stir into the buttermilk mixture. Make a well in the
center of the dry ingredients. Pour the buttermilk mixture into the
well and stir until a dough begins to form, about 5 minutes. Turn the
dough out onto a lightly floured surface and knead until smooth and
elastic, adding more white flour as necessary to prevent sticking,
about 10 minutes.
Clean and wipe out the bread bowl, oil it lightly, and place dough in
it to rise, covered with plastic wrap, until doubled in volume, about
1 1/2 hours.
Butter a heavy 10-inch ovenproof skillet.
Punch down the dough. Knead briefly on a lightly floured surface
until smooth. Shape into a 10-inch round. Transfer the dough to the
prepared skillet. Cover with plastic wrap and let rise until almost
doubled in volume, about 30 minutes.
Preheat the oven to 350F.
Just before baking, cut three 1/4-inch-deep parallel lines across the
top of the dough, using a razor blade or the tip of a sharp knife.
Bake in the center of the oven until the top is brown and the bread
sounds hollow when tapped on the bottom, about 50 minutes. Invert the
bread onto a rack, turn right side up, and cool completely.
Makes 1 flat loaf, about 2 inches high and 10 inches across.
Serve in slices with a bowl of thick yogurt to dip the bread into as
you eat. It is also a delicious accompaniment to soups and stews or
eaten with honey as a snack with hot tea.
Source:
"Flatbreads & Flavors"
S(ISBN):
"0-688-11411-3"
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Per Serving (excluding unknown items): 217 Calories; 4g Fat (15.7%
calories from fat); 6g Protein; 40g Carbohydrate; 4g Dietary Fiber;
8mg Cholesterol; 286mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0708