1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Minced onion
Approximately 2 cups
-unbleached
Hard white
Or all-purpose flour
Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a
medium-sized bowl, a food processor (optional), unglazed quarry tiles to
fit on the bottom rack of your oven, and a rolling pin. Place the bulgur
and salt in a food processor, pour the boiling water over, and stir or
process briefly to mix. Let stand for thirty minutes. When you come back to
the bulgur mixture, it will look like the bulgur has totally absorbed the
water. However, proceed by adding 1 cup flour and the minced onion, and
process for 1 minute. The dough should come together into a large ball as
you process. If it doesn't, feel the dough: If it feels dry and floury,
start the processor, add 2 tablespoons warm water and process for 30
seconds; again if the bulgur and flour still don't come together, add
another 2 tablespoons water and process. Once a ball of dough forms,
process for 2 to 3 minutes longer, then turn out onto a well-floured
surface. (If your processor is too small to handle the whole dough, work
with half at a time, adding 1/2 cup flour to each portion, then combine
when you turn out of the processor and knead by hand). Knead by hand for 4
to 5 minutes. Alternatively, if you do not have a food processor, combine
bulgur, salt and boiling water in a medium-sized bowl and let stand for 30
minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup
flour and use your hands to fold flour into the dough. With a little
persistence, you will soon have a dough (although somewhat sticky) that you
can knead. Turn out onto a well- floured kneading surface and knead for 6
or 7 minutes. Dough will be sticky at first, but will soon come together
into a smooth workable dough; you may be surprised to discover how
kneadable bulgur is. When finished kneading, cover the dough with plastic
wrap and let stand until you are ready to proceed further, for 15 minutes
to an hour, whatever is convenient. To bake, have your oven preheated to
450 degrees with baking stone or quarry tiles in place on a rack in the
bottom third of the oven. Divide the dough into 8 pieces, and flatten each
on a well- floured bread board. With a rolling pin, roll out one or two
breads until very thin, about 8 to 10 inches in diameter. Work with only
one or two at a time, as many as will fit in your oven. When ready, handle
the bread gently as you place it on the hot tiles. (You can also try
dusting a peel or the back of a baking sheet with flour and using peel or
sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2
minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread
should begin to brown around the outside. When baked, keep breads warm by
stacking them one on top of the other and wrapping them in a clean kitchen
towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads
between 8 and 10 inches in diameter.
=============== Reply 21 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z - TVFN (50 OR SO)
To: TMVM93B SHARON KLINGER Date: 11/15 From: TMVM93B
SHARON KLINGER Time: 0:59 AM
