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Bulgur Bread #3-Part 1Recipe : Bulgur Bread #3-Part 1
Procedure :
1 1/2 c Fine or medium bulgur 1 1/2 ts Salt 2 c Boiling water 1/2 c Onion; mince 2 c Unbleached hard white or All-purpose flour; approx The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. 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 tb warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tb water and process. Continued In Part 2. ----- |
