Recipe ReDux – Pebbled Persian Bread
|December 22, 2015||Filled under Recipe Redux, Recipes: Biscuits, Muffins, Bread|
This month’s Recipe ReDux theme is grab a book and cook. The Recipe ReDux has been around for 54 months. For this theme we were took cook something from page 54 or 154 of a cook book. Sounds easy enough right? As I’ve become to rely more on the internet for recipe ideas the number of cookbooks I own has gone down. Once I started looking through them I ran into a few problems…..no actual recipe on page 54 or 154 and, those that did have recipes were oddly all lentil dishes. Which could have worked but I was not in the mood for lentils. After going through a few of my favorite cookbooks I decided to try one I haven’t used yet. I went with Flatbreads & Flavors: A Baker’s Atlas
by Jeffrey Alford and Naomi Duguid. Page 54 had the ending to a story of a mother and her son that the author’s had encountered while on the Karakoram Highway in the Chinese Pamirs. While there was no recipe on that page the very next page had a recipe for the Pebbled Persian Bread that they were served by the woman they met. Hmmm….who doesn’t like bread? And so I chose this recipe along with the Pomegranate and Meatball Soup the recipe suggested it be served with.
PEBBLED PERSIAN BREAD
- 2 teaspoons yeast
- 3½ cups whole wheat flour
- 1¾ cup warm water
- 1½ teaspoons salt
- 1½ teaspoons vegetable oil
- Start by adding the ingredients to the bread machine in the order listed above. Use the dough setting.
- Once the dough cycle is done preheat the broiler. Set the oven rack about 6 inches below the flame. Cover a cookie sheet with foil.
- Set a bowl of water aside so you can dip your hands in it while working with the dough.
- Heat a skillet over high heat and lightly oil it.
- Separate the dough into 8 pieces. Wet your hands, pick up a piece of dough and flatten into a 5 to 6 inch round. Wet your hands if the dough is sticking to them. Place the round on the skillet and turn the heat down low. Cook for 3 minutes.
- Transfer the bread to the covered cookie sheet and place in the oven. Broil for 4 minutes or until the top has begun to brown.
- Repeat the process with each piece of dough.
- Remove to a rack to cool.
The process of making this bread went quicker than I thought. It took 3-4 minutes to cook the bread in the skillet in the first stage and another 3 to 4 minutes to finish it in the oven. By the time the bread was ready to come out of the oven the next piece that had been cooking in the skillet was ready to go in.
As for taste…..well, it is a very plain wheat bread. The book suggested several meals that it would be served with this type of bread. I decided to also make the pomegranate meatball soup to serve with the bread. The taste of the whole wheat went well with the delicious soup broth. Why not try your hand at making homemade Persian Bread and pomegranate meatball soup. Then take a look at what some of the other dietitians in this month’s Recipe ReDux decided to make from their cookbooks.