Flatbreads "Universal" with any filling

Category: Yeast bread
Flatbreads "Universal" with any filling

Ingredients

Wheat flour 300g.
Semolina 100g.
Fresh / dry yeast 9g. \ 1h. l.
Salt 1.5h l.
Sugar 1.5 st. l.
Vegetable oil 1 st. l. (13 years)
Water 220g.

Cooking method

  • Grind fresh yeast with sugar (mix dry with flour), leave for 10 minutes, pour into a bucket of a bread machine. There is also water, oil, flour, salt on top. Dough mode. The gingerbread man is soft, elastic.
  • After kneading (I have 20 minutes), leave the dough in the bread maker for 10 minutes, then turn off the bread maker, take out the dough, form a ball, put in a greased container, cover with foil and leave in a warm place for 1 hour. I put it in a Brand multicooker, Dough mode.
  • Then knead the dough, divide into 2 (4) parts. Form a flat cake from each part, place on a baking sheet covered with paper, cover with a towel and leave for 40 minutes. I leave in the oven with the light on and a mug of boiling water.
  • Then put the filling on each cake (see options below).
  • Bake in an oven preheated to 200C (convection 180C) for about 30 minutes.
  • Filling options:
  • # 1 Olives and Basil
  • Grease the cakes with vegetable oil, make grooves with the back of the wooden handle, put a pitted olive in each groove. Sprinkle with dried basil on top.
  • Flatbreads "Universal" with any filling
  • No. 2 Zaatar (Irisha, thanks again)
  • 3st. l. mix zaatara with 3 tbsp. l. olive (vegetable) oil. Grease the cakes with the resulting mixture.
  • Flatbreads "Universal" with any filling
  • No. 3 to infinity
  • Anything you want !!!!!!
  • In general, get ready for the fact that the portion will need to be doubled !!!!!!!! Eat up instantly !!!!!!!!

Note

Zaatar can be prepared by yourself ( 🔗)

3 tbsp. l ground marjoram
3 tbsp. l ground thyme
3 tbsp. l ground oregano
3 tbsp. l fried sesame
2 tbsp. l sumac
1 tsp ground cumin
Sea salt (mill) 1 tsp

All herbs should be finely ground, add sesame seeds, sumac, cumin, salt fried in a dry pan to the herbs, mix.

Another variant:

3 tbsp. l ground marjoram
4 tbsp. l ground thyme
3 tbsp. l toasted sesame seeds
2 tbsp. l sumac
1 tsp ground cumin
0.5 tsp ground cinnamon
salt 1 tsp

Based on the recipe: 🔗

pygovka
Hurray, I'm the first for yummy !!! took the cakes. I'll fix my son to work.
May @
My mother, wife, where did you get such words?
Well, zaatar is more or less clear, but who is this sumy?
Mistletoe, sun, tell me and what consistency is the dough, liquid or "kolobok"?
Omela
Natasha, Mainathank you girls !!!

Quote: May @

What is the consistency of the dough, liquid or "kolobok"?
Dough "kolobok". Now I'll add it to the recipe.

Quote: May @

and who is such sumac?
It can be deleted. I never know and have never met.
May @
Did you take the ready-made zaatar? Wow, I never even heard that name.
Omela
Za'atar - Arabic - also za'atar, satar, zatar, or zatr, one of the most popular spice blends in the Middle East. There are different variations, but the base is salt, sesame, thyme, marjoram, and oregano (oregano). In Lebanon, the berries of the sumac plant are added, in other versions - fennel seeds, cumin, coriander.

Zatar is popular in Israel, Lebanon, Jordan, Syria, Morocco, Iraq, Turkey and Armenia. It comes from the Arabs who have used it since the Middle Ages. It is used in various dishes, both meat and vegetable. Zatar is mixed with olive oil and bread and kaak (sesame bagels) are dipped in it. They are also sprinkled with dough and baked cakes called manakish. They are sprinkled with yogurt, cottage cheese, hummus, and pizza. ( 🔗)

I have it ready.
Twist
Little, just gorgeous

and who is such sumac?
Sumakh is, as far as I know, the bark of a bush.It is sold in the form of a pomegranate-colored coarse powder. It gives a peculiar sourness to the finished dish.
trada
Sumac
Sumac
Dry fruits of a perennial shrub from the sumac family (Rhus coriaria L.) Distributed in the Mediterranean, the Middle East and Central Asia. In ancient Rome, before the appearance of lemons, sumac was used to acidify food.
Types: Sold whole or ground. Crushed fruits are crumbled before cooking, sometimes soaked.

Taste and aroma: Sour, astringent, but not harsh.

Culinary Uses: Used extensively in Central Asian cuisine, virtually replacing lemon while also giving food a cherry red color. Sumac is put in fish and poultry dishes, in marinades, salads, kebabs, and beans. In Turkey and Iran, ground sumac is usually sprinkled on rice. Sumac with finely chopped rice is a popular Asian snack. In Lebanon, Syria and Egypt, a very thick decoction of sumach berries is added to meat and vegetable dishes. Yogurt sauce with sumac is often served with kebabs.

Medical and other uses: It has a diuretic property, it is used as a temperature-lowering agent. In the Middle East, sumach infusion is used to treat indigestion.

Sumakh is a red powder, with grains, sour taste. At first I thought that it was ground pomegranate (resembled in color and taste), especially wild pomegranate, its fruits are dark red, almost burgundy in color. But, as it turned out, these are ground bush fruits. I mainly add it to pilaf, instead of barberry, and to other different dishes. Once I even decided to acidify the borsch, it turned out even good
trada
Omela, thanks a lot for the tortillas recipe. Just at home the zatar was "lying around"
Why doesn't the dough stand in the bread maker? Why transfer to a slow cooker? It would be more correct to ask - can the dough stand in a bread maker?
Omela
Quote: trada

Why doesn't the dough stand in the bread maker?
trada , it is possible in HP. But for the test, the rounding process is important. You can read it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=97186.0

Marish,
Twist
Ksyusha, Thank you so much for this recipe! The cakes are very tasty.
Made with zaatar and a mixture of black sesame and kalonji.

🔗
Alexandra
Mistletoe, cakes, as always, on top!

Can you find out where you buy a ready-made zaator? They bring me from Turkey, so as not to ask and not wait
May @
Marina, and you please give me the appearance and passwords, where do you get the zaatar?
Merri
Quote: May @


Who is this sumac?

Girls, it looks like a sumac from Turkey. Flatbreads "Universal" with any filling

Flatbreads "Universal" with any filling

Sour, tasty berry.
Twist
Mainochka, I didn't buy ready-made. I scraped the bottom of the barrel and assembled the first option that Mistletoe recommended.
Omela
Quote: Twist

The cakes are very tasty.
Marish, I'm glad you like it!!! The cakes are gorgeous !!!

Quote: Alexandra

Can you find out where you buy a ready-made zaator? They bring me from Turkey, so as not to ask and not wait
Alexandra, thank you! They told me from Israel .. I have never met in Moscow.
Alexandra
Mistletoe, You will laugh, once they brought me from Israel, like this is the country of the zaator - but I liked the taste less from there
But Turkish Zakhter is a very tasty seasoning! For the second time in a row I make hummus with her, a full house, both at home and at work. Even just slices of whole-grain bread, greased on top with a mixture of zaatora and olive oil and baked under the grill - sweep away as if they were starving for a week
Omela
Alexandra, I have nothing to compare with, the first time I try.
Omela
Today's long-suffering cake !! The dough didn't want to rise.

Flatbreads "Universal" with any filling

oil + salt + Italian herbs.
Fragolina
Omela, very tasty things ... and the dough ... it's a pleasure to work with this ... and what a lot of imagination for fillings. Thanks for the recipe. My dough has risen three times in less than an hour. Made cakes for the first time. I have such a question - at the beginning of the description of the recipe, I did not understand at what point to add semolina? Therefore, I threw everything into the HP and started kneading. And how to make dough pieces for cakes correctly? I did so, neatly divided the dough into two parts so as not to release gases, from each part I formed a ball as for buns and gently rolled it out with a rolling pin. Correct if something goes wrong And here is the result First - with cheese and garlic, second - olive oil, salt and Italian herbs Flatbreads "Universal" with any fillingFlatbreads "Universal" with any fillingFlatbreads "Universal" with any filling
Omela
Tatyana, you have wonderful cakes!

Quote: Fragolina
did not understand at what point to add semolina?
You did everything right. The semolina is added immediately, I forgot to write about it.

Quote: Fragolina
And how to make dough pieces for cakes correctly?
If you are satisfied with the end result, then do as you do. I just don't like rolling with a rolling pin. I first form a ball, lay it with the seam down and stretch it with my hands and knead it into a cake.
Fragolina
Omela, thanks again, everything is clear
Omela

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers