This summer, our aperitifs often revolve around bread to be garnished with hummus or other gourmet preparations. At the start of the school year, we’re continuing this great momentum by making this exotic bread recipe. It’s convenient, fast and everyone loves it!
Bread to fill yourself as Pitas And nan, we love them. Those that come to the table hot are like focaccias! They enliven aperitifs as large tables. They forced us to go from Italy to India via Lebanon. because Every country has a recipe Traditional bread for garnish. We have identified three preparations for you Bread for decorating Ilona Chovankova (Focaccia, pita, flatbread, published by Marabout). For the toppings, The adjustments are endless Eat hot, cold or warm to fill these buns. From this traditional hummus, fig and candied onion dip with chickpea, fish rillette, carrot and feta salad, the choice is yours!
1. Foccacia dough recipe by Ilona Chovankova, a souvenir from Italy
For the flour
- 500 grams of flour
- 70 grams of olive oil
- 230-250 grams of warm water
- 20 grams of fresh yeast or 8-10 grams of dry yeast
- 50 grams of water
- 50 grams of olive oil
- Pour lukewarm water into a small bowl, add a pinch of sugar and Fresh yeast powder. give a stand for 5 to 10 minutes To activate the yeast.
- In a salad bowl or the bowl of a food processor, Mix flour, remaining water, salt and sugar. Add the active yeast, then your flour.
- Add olive oil twice While continuing to rub. When the dough is elastic and comes off easily, it is ready.
- Oil a dish or a rectangular plate. Flatten your dough, cover it with a tea towel and let it rest for at least 1 hour, until it has doubled in size.
- Preheat your oven to 230 degrees Celsius. with your greasy fingers, form hollows across the surface of the dough. Mix 50 grams of water and 50 grams of olive oil. Pour over the dough and bake for 15 to 20 minutes.
2 – Chef Juan Arbelez’s pita recipe, Taste of Lebanon
- 1 kg of flour
- 10 grams of baking powder
- About 500 ml of water
- 80 ml olive oil
- Salt 20 grams
- In a salad bowl, Mix flour, baking powder and water. Gradually add olive oil and water. Knead your dough well so it is airy and doesn’t stick. Add water or flour if needed.
- Form your ball, flatten them with the palm of the hand.
- Brown your pancakes in a pan in a little oil.
3 – @JenniferLimar’s Square Naan Recipe
- 1 skyr
- 220 g flour (with or without gluten)
- 1 teaspoon baking powder
- Warm water about 6 cl
- 2 tablespoons olive oil
- In Robot Tank, Mix the flour, 2 tablespoons of olive oil, a pinch of salt and the yeast.
- Add skyr and water, mix again.
- Stir until the dough no longer sticks to the bowl. Divide into 4.
- Your ball is flat To form the patty
- Heat a pan without fat and brown your naans.