Moroccan ksra tortillas

Moroccan ksra tortillas

Category: Yeast bread

Kitchen: moroccan

Ingredients
Water	250g.
Wheat flour (I have 1c)	310g.
Semolina	90g.
Pressed yeast	10g.
Salt	10g.
Anise	5d.
For lubrication:
Olive oil
Sesame

Cooking method

• Grind the yeast with flour. Add semolina, salt, anise, water. Knead in a combine according to the scheme:
• 1st speed - 2 minutes
• 2nd speed - 5 minutes
• Form a ball (dust the table with flour if necessary). Place in a container, cover with foil and leave for 1 hour in a warm place.
• Then knead the dough, divide into 2 parts. Form a cake from each. Place on a baking sheet covered with paper, cover with a towel and leave for 30-40 minutes.
• Before baking, grease with oil, sprinkle with sesame seeds, pierce with a stick in several places.
• Bake in an oven preheated to 220C for 20-30 minutes until golden brown. The exact time depends on your oven.
• 
• These tortillas are a traditional garnish for the tajin - Moroccan goulash. Also goes well with salads and cheeses. Fast, not troublesome, tasty !!! (y) The only thing is, sesame flies.

Note

Recipe from the site

wow! while collecting in a piggy bank (grabbed the pancreas ...). while we sing with our eyes ...

Ksyusha, very nice cakes !!! And holes again ...

What delicious cakes! I will master it in the near future! And so that the sesame does not fly around - you can grease it with milk, it keeps tight! It has been tested more than once!

[Ksyusha]

Ksyusha, luxurious cakes !!!

Oh, Mistletoe temptress, what charming cakes, and the holes ... I drag them ...

[diza67]

Girls, thanks!

And so that the sesame does not fly around - you can grease it with milk, it keeps tight!

diza67 , you can lubricate with a lot of things, including milk! But in this case, I wanted to get an authentic taste.

You know how to please - if not by form, then by name! I'm not even talking about taste!

Wow! These are the cakes! And you think these are just big holes? It is a great skill to sculpt such airy-delicate lace with the hand of the Great Master! Thanks again!

Oksana, the cakes are great !! Now, in the heat, you can eat only tortillas with cheese and salad.

[Lorik]

Girls, thanks for the kind words !!!

if not a form, so a name!

Yeah, Lorik, I also on the name "pecked" !!

Now, in the heat, you can eat only tortillas with cheese and salad.

Vasyatell it to my husband !!!

[Xun]

Xunanise grind no nuna ?

I bought it, anise ethat one !!! Taperecha is possible and ksra !!!

split into 2 parts

Ksyu, and you divided the bread into a lope? On your photo exactlya more than two ...

[Kroshik]

Kroshik, you do not need to grind anise. I have 2 pieces, I just cut one in half for a photo.

Good morning everybody!
Here are my cakes (photographed last night, so such a light)

Thanks a lot, Mistletochka, ONE MORE
Very tasty, soft, not a bit stale overnight, even though we were hot, and were not in a bag. Sesame does not crumble, because I knead them on it when I form a cake, I just pour it on the table, and flatten the cake on it. And then butter after the final proofing.
Everything is cool, only holes are there ?! How do you get such holes?

[Irchik]

Irchik, what fluffy turned out !!!! With sesame seeds, I will also try not to forget to do this next time. And then I always remember when it is necessary to sprinkle!

About the fine print. Don't cry !!! What are you kneading with?

Hello mistletochka!
Yes, they are very, very tasty, fluffy. Still, semolina adds a lot ... and taste and some kind of ... substance, or something (in, said!). No wonder Shrimati is SO extraordinary.In general, in the Levantine - North American cuisine, semolina is a very honorable place. All sorts of kube, kubane, couscous, all this is here in many houses every day on the table. And in everything in one form or another, semolina is present. And all this is very tasty and very high in calories. (I'll have to bring recipes)
And in Kiev, I only knew about semolina porridge (my husband, according to the stories, spent his entire childhood with a spoonful of porridge on his cheek. In the morning, grandmother shoved him, and no one could ever force him to swallow. But they didn't know to stop. ...)
And to flatten sesame seeds into flat cakes - I learned this on your own topic, someone advised. This is how I always make your own yogurt cakes. So you can squeeze half a glass of sesame seeds into a cake, and you won't feel it.
About the holes. I kneaded this time in a mixer with a hook. I have some problem with kneading, I can't knead the dough, where there is flour, water and salt, "until smooth and elastic." No matter how much you knead - with your hands, or whatever you like - the dough does not "sing", but some kind of lumpy lethargic, sticky. Accordingly, the quality of the bread. I'm already tired of Idol with this, in my opinion, although he is a sample of excellence. For example, ciabetta and similar breads are obtained only purely. And as I begin to knead - the holes disappear. It works best in HP, although it is usually just about HP that they write that her kneading is just not suitable for holes. Something I am doing wrong. And these cakes, too ... There are no holes!

[Irchik]

I kneaded this time in a mixer with a hook. I have some problem with kneading, I can't knead the dough, where there is flour, water and salt, "until smooth and elastic." No matter how much you knead - with your hands, or whatever you like - the dough does not "sing", but some kind of lumpy lethargic, sticky.

Irchik, you've probably already tried everything .. and increase the kneading time, and add flour so that it doesn't stick .. Unfortunately, I never had a hook. Therefore, I will not tell them about the mixing technology.

I found a kneading hook in Boch:



Do you also look like dough ???

Thank you my dear!
My dough, of course, doesn't look like that. This is what drives me crazy that it never looks like this to me. Of course, the Bosch mixer does not knead as well as my Morphy, you can see how it beats the dough against the walls of the bowl, the dough has nowhere to go. And for me it either spins at the bottom in the form of a slurry or begins to wind on a hook and spin around its axis, while, in my opinion, no kneading occurs. I must say that all other types of dough, rye, non-yeast, where it is not necessary to "develop gluten" my Morfik kneads perfectly. I don’t blame him, but my hands don’t work as it should, at least, as I want.
I think, Mistletoe, that no one will help me, I have to cut it myself.
P.S. HP kneads beautifully, but it has limited capabilities, you know

I kneaded the dough, one and a half portsayka of course ... why are those 400 gr. flour mixture ... I'm already baking !!!

[Irish]

where it is not necessary to "develop gluten" my Morfik kneads perfectly.

Well .. I know that Boshik, on the contrary, drives rye around the bowl.

it never looks like that to me.

Irish, but what happens when you add flour? All the same, at some stage the dough should stop sticking.

I'm already baking !!!

Yeah, Kroshik, you see already ate are eating!!!

[Irish]

Irish, but what happens when you add flour? All the same, at some stage the dough should stop sticking.

If you add flour, it gathers and instantly winds tightly on the hook and then very calmly spins around its axis - even before tomorrow. And it always sticks! ... It's hard to believe, but it is. So when I read such, I just can't understand anything. I do not know what is to blame here: mixer, flour, water, or something is wrong with me. She took all kinds of flour, both yours and ours ... I have filtered water. I'll have to try the mineral. Mixer ... at one time I regretted buying Kitchen Aid. And this, bastard, breaks and does not think, a good mixer! Now acquaintances bought, you will have to ask them to try to compare. And still it will be necessary like this try ...

Well .. I know that Boshik, on the contrary, drives rye around the bowl.

(And I succeed in rye, which means that we are not completely lost with Morphic)

[Ir]

And still it will be necessary like this try ...

no words ..... hero !!!! Straight Zoya Kosmodemyanskaya !!!!

Ir, and tried to knead with knives ???

[Ir]

Ir, and tried to knead with knives ???

I tried it, and I tried these same cakes, all the time I "try" it on to my combine. I have a plastic dough knife in my combine and an iron sharp one for chopping, whatever. For a hundred years I have been mixing different doughs in it: for khachapuri, for dumplings, for pies, and everything is just instantly kneaded. But this dough, it is much more liquid and sticky, it somehow strangely spun around and under the knife, and ended up with the fact that I scraped it out and sent it to the mixer, it was a little better (it turned out the same cakes in the end, even very tasty.) Or maybe try a metal knife? Huh? (Emoticon expressing hope)

no words ..... hero !!!! Straight Zoya Kosmodemyanskaya !!!!

So it’s not me, it’s Sveetka, it’s just lovely. I also wanted to.
And here, for example, a video about manual kneading: ... on your tip, by the way ...

Oksana, excuse me for interfering ...
Irina, try not to pour all of the water at once, knead the dough with some amount of water, and then gradually add the rest. And you can also let the dough cool in the refrigerator, then it kneads easier. Hands can then bring to the desired condition ...

[Vassenka]

Vassenka(can I give you this?), thanks for your intervention. And Oksana, she is good, she will forgive (I just hope that I haven’t started a flood here on her topic ... Although this is about the dough ...) I really love your posts, just like the Omeline, And your bread I have turns out ... It is this video, which I showed above, about manual kneading - it is exactly what you write: kneading with a part of water, then beforea month with the rest of the water and then - cold proofing. I will definitely try it in the close. time, all the more, there will be several free days, and this rarely happens to me, my husband is just working, and there will be no one to stop me from going crazy

Irina, I'm sure you will succeed !! And Oksana's wonderful cakes too, they are so good with you - fluffy, tender. And at the same time, husbands only interfere, it is difficult for them to understand us, it seems that one bread turns out, what else do we need.

Maybe try with a metal knife? Huh? (Emoticon expressing hope)

Esessno !!!!! Plastic for biscuits, etc. not yeast. I mix with metal ones. And Luda from Toronto kneads all her last bread with knives in a mixer. For example: 🔗

So it’s not me, it’s Sveetka, it’s just lovely.

That I understood .. about her and say - a hero !!

And at the same time, husbands only interfere, it is difficult for them to understand us, it seems that one bread turns out, what else do we need.

And husbands do not understand at all why bake different bread, if there is one very tasty and beloved one.

And husbands do not understand at all why bake different bread, if there is one very tasty and beloved one.

Georgy is not about the men of our site, but about the majority. Like mine: this is all, the last, now only you will bake it

Yes, I understand, but we must speak out of solidarity!

By the way, wives do not always understand why, in principle, bake bread if you can buy it in a store.
It is better to buy from the store and eat less than to bake delicious and eat more.

Aha-ah! Everything is clear ... But if these wives somehow say: "You know, she's right, well, why do we need this fresh bread! Well, him! Just get better from it. Let's just like before ... bought in the store and no fuss. .. better sit in front of the TV ..... ".... And see what happens

The only thing is sesame flies.

So, maybe not sprinkle with sesame, but coat it? I always do that. With poppy seeds, sesame seeds, peeled seeds ... for example, here, although this is not a flat cake .
1-2 tsp the same test for 50-70 g of water (milk is also possible). Stir everything with a spoon in a glass. At the end of the stirring, grains are poured and mixed until they are uniformly distributed over the entire volume of the mixture (to the consistency of concrete - for those who understand) .. Then, with the same spoon on the roof, the cakes are smeared.Things are there for a little longer than I stuffed this text. When baked, they hold very tightly.

Failed to edit - please delete.
EC

[Countryman]

Countryman, thanks for the advice!!! I will definitely try.

[Omela]

Omela, tell me "to pierce with a stick in several places" - is it like, to the bottom or just a little bit from above? And which stick to take, is it suitable for sushi or is it a thin one, like a toothpick?

[LyuLyoka]

LyuLyoka , pierced the top with a toothpick to release the air. Otherwise, when baking on top, the cake will go in bubbles.

[Omela]

I stuck it already and baked it. Only without anise. Here is the result -



Kneading in HP, baking in a multitude, without turning. Poked with a toothpick to the bottom. I don’t know what it turns out in the original, but I got a loaf for 22 kopecks in taste and texture (I don’t remember what it was called). And the bottom crust tastes like simple drying, it's a pity that there is only one like that. Next time I will bake this particular bread on both sides. Delicious!!! In Xn, when you bake, there is usually a completely different crumb structure. And this one, slightly rubber, we all really liked it
Omela, many thanks for the recipe from the whole family !!!

I forgot to write, my dough seemed to have stood a little - there was a foreign smell, alcohol or something I don't even know it will turn out the same again, next time?

[LyuLyoka]

LyuLyoka , glad you liked!!! And the smell of alcohol from yeast. There are either a lot of them, or really the dough has stopped.

[Mistletoe]

Today I worked on the errors - I followed the test. The cake has become much softer and there are holes. The taste has also changed, although it was delicious then. In general, a very good recipe, Mistletoe Thank you so much again !!!


I think this cake will temporarily displace the batboots from my kitchen

[LyuLyoka]

LyuLyoka , gorgeous cut !!! Straight to the magazine !!! I'm glad that I liked the recipe !!

[Mistletoe]

And now I baked a cake with the oven - delicious! They didn’t let me take a picture, they just shook it all up with milk. Mistletoe, I wanted to clarify, if I knead in HP, do not steam and just put on the "Dough", there I have a batch of 20 minutes. Or cut to 7, like your recipe?

[LyuLyoka]

LyuLyoka , glad you liked! 7 minutes is for the combine, for HP, of course, you need to set the Dough mode.

Thanks, that's what I did. Only the holes, as you did in the photo, did not work out, I thought it was a matter of kneading. And how do you shape the cakes with a rolling pin or just stretch them with your hands?

Stretch it with my hands.

Thanks for the recipe.

[marian82]

marian82, what kind lavashiks cakes !!!

I understood correctly, did you roll out the dough thinly and bake it in a dry frying pan, or was it somehow different?

If you do not mind, please share the details ...

I rolled it out thinly and baked in a dry frying pan