Real African Dishes: [MC-AllEthnic-Recipes] Yemenite Flatbreads

Monday, January 24, 2011

[MC-AllEthnic-Recipes] Yemenite Flatbreads - Mahlouach

* Exported from MasterCook *

Yemenite Flatbreads - Mahlouach

Recipe By :Michael Solomonov
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup water -- plus 2 tablespoons
1 tablespoon fresh lemon juice
To grease: -- oil
6 tablespoons unsalted butter -- melted

In a large bowl, combine the flour with the salt. Add the water and lemon juice and stir until a sticky dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth. Transfer the dough to a clean, oiled bowl. Cover with plastic wrap; refrigerate for 30 minutes.

Oil a large, rimmed baking sheet. Turn the dough out onto the sheet and divide it into 8 equal pieces. Press each piece into a 6-inch round that's 1/4 inch thick. Brush the rounds with 2 tablespoons of the melted butter and roll them up into cylinders. Cover the cylinders with plastic wrap and refrigerate for 15 minutes.

Unwrap the dough cylinders and flatten them into rounds again. Brush the rounds with 2 tablespoons of the melted butter; roll them up into cylinders. Wrap the cylinders in plastic wrap and refrigerate for 15 minutes. Repeat the flattening, brushing, rolling and chilling one last time.

Light a grill. Working with one cylinder at a time, unwrap and roll it out as thinly as possible between two sheets of waxed paper to form a round that's approximately 1/16 inch thick.

Carefully transfer 2 or 3 rounds at a time to the grill. Grill over high heat, turning once, until lightly charred and starting to puff, about 4 minutes. Transfer the flatbreads to foil and keep hot while you grill the rest. Serve hot.

Make Ahead: The dough can be prepared through Step 2 and refrigerated overnight.

Makes 8 flatbreads
ACTIVE: 45 MIN TOTAL TIME: 2 HRS 10 MIN

To create the layered flatbread called mahlouach, Michael Solomonov relies on a technique similar to one used to make puff pastry: He brushes the dough with butter and folds it repeatedly before rolling it out into rounds. To bolster the flavor, he sears the dough in his restaurant's super-hot taboon, a wood-burning oven. The bread is also delicious grilled.

Cuisine:
"MidEastern"
Source:
"Food&Wine, May 2008"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"8 flatbreads"
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Per Serving (excluding unknown items): 247 Calories; 9g Fat (33.3% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0