Matlouh Bread

Mohammed BennaniΣεφ

Συστατικά

• 1 1/2 cups flour
  1.5 cup
• 1 1/2 cups fine semolina
  1.5 cup
• 2 tablespoons dry yeast
  2 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 teaspoon sugar
  1 teaspoon
• 1/2 cup black olives, pitted and chopped
  0.5 cup
• Hot water
  0

Βήματα

1. 1

   Combine the semolina and bread flour with salt in a bowl of an electric mixer; mix for a few seconds until the flour and semolina are well combined. In a small bowl, place the yeast and sugar with 1/2 cup of hot water and let the yeast activate in a closed place for 10 minutes; once the yeast bubbles, transfer it to the flour mixture, add the olive oil and turn on the machine. Gradually add water, about 1/2 to 1 cup. Run the machine until the dough stretches to the edges of the bowl and becomes cohesive and firm, if it is a bit sticky, add a little more water.

   Απαραίτητα Εργαλεία:

   🍳

   Electric Mixer

   10 λεπτά
2. 2

   Transfer the dough to a work surface dusted with semolina. Roll out the dough and add the olives and thyme or any flavor you wish to add to the bread. Cut the dough into several rolls, shape them into uniform balls, and cover with a towel until they puff up (for about an hour), until they double in size.

   Απαραίτητα Εργαλεία:

   🍳

   Kitchen Towel

   60 λεπτά
3. 3

   Once the rolls have puffed up, gently press them to deflate, shape them into round loaves, and place them on a baking sheet lined with parchment paper or more semolina. Let the rolls rest for 30 minutes.

   Απαραίτητα Εργαλεία:

   Ταψί

   30 λεπτά
4. 4

   Preheat the oven to 180 degrees Celsius. Brush the rolls with olive oil, if desired, and bake for 20 minutes until firm and dry on the outside. Let cool and serve.

   20 λεπτά

Διατροφικά Στοιχεία

* Οι διατροφικές πληροφορίες είναι κατά προσέγγιση και ο υπολογισμός τους μπορεί να επηρεαστεί από τον τύπο του συστατικού και τις μεθόδους καλλιέργειας, αποθήκευσης και μαγειρέματος.

Διατροφικά Χαρακτηριστικά & Ετικέτες