|
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 ten minutes.
Spinkle 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 - 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 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 - 9 inch circle 1/8 - 1/4 in thick. Brush each circle with 1/2 ts oil and sprinkle with 1/4 ts sesame seeds and 1/8 - 1/4 ts red pepper flakes. Pre-heat broiler. Place over rack approximately 3 in from the heat source. |
| 2 ts active dry yeast |
| 2 1/2 cups warm water |
| 5 1/2 - 6 1/2 cups unbleached AP or bread flour |
| 2ts sea salt |
| 2tbs + 2ts olive oil |
| 4 ts sesame seeds |
| 2 - 4 ts red pepper flakes |
|
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 two 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 tansfering a 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 leep soft. Bake the remaining breads in the same manner, rubbing the pan with a lightly
oiled papper towel between bakings. Once you develop a rhythm you may wish to cook 2 breads at once. Yield is 16 breads at 170 calories each.
Variants: For an added zing try including habanero or the milder jalapeno peppers in the mix. Or a little sun-dried tomato might be just the thing. Perhaps roasted red peppers or herbs and dried onions is more to your liking. Use your immagination ! |