Real African Dishes: [MC-AllEthnic-Recipes] Kurdistan Bulgur Flatbread

Thursday, October 20, 2011

[MC-AllEthnic-Recipes] Kurdistan Bulgur Flatbread - Nane Casoki

* Exported from MasterCook *

Kurdistan Bulgur Flatbread - Nane Casoki

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Unleavened Vegan

Amount Measure Ingredient -- Preparation Method
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2 cups bulgur
1 teaspoon salt
1/2 cup minced onion
2 cups boiling water
2 cups hard unbleached white flour

In a medium size bowl, combine the bulgur, salt, and onion. Pour the boiling water over and let stand for 30 minutes. Transfer to a food processor fitted with a standard metal blade and process briefly, about 20 seconds. Add 1 cup flour and process to a smooth texture. Turn the mixture out onto a generously floured surface, and knead, incorporating flour as necessary to keep dough from sticking, for 3 to 4 minutes. (Although a processor makes the job easier, you can also incorporate the flour into the bulgar by hand, then turn out onto a well-floured surface and knead for 10 minutes.) Cover the dough and let stand until you are ready to proceed further, from 15 minutes to 3 hours.

Line the bottom rack of your oven with quarry tiles, leaving a 1-inch gap between the tiles and the oven walls. Preheat the oven to 450F.

Divide the dough into 8 pieces, and flatten each on the well-floured surface. With a rolling pin, roll out one two breads to very thin rounds, about 8 to 10-inches in diameter. (Work with only as many as will fit in your oven at one time.) Handling the breads gently, place on the hot tiles (you can also dust a baker's peel or the back of a baking sheet with flour and use the peel or sheet to transfer the breads to the hot tiles). Bake for 1 1/2 to 2 minutes, then turn over and bake for another minute, or until the breads begin to brown around the edges. (We sometimes bake this bread for nearly twice as long, or until both sides are spotted with brown all over. These breads are very attractive, but crisper. Try both ways.)

Keep the baked breads warm by stacking them and wrapping them in a clean kitchen towel while you roll out and bake the remaining breads. Serve warm or at room temperature.

Makes 8 thin, supple, and slightly chewy flatbreads, between 8 and 10-inches in diameter.

AuthorNote: Three Kurdish men sat with me one afternoon in a small shop in Dyarbakir, Turkey, and described in detail all the Kurdish flatbreads they could think of. It took them an entire afternoon. They went on and on about 'nane casoki', their favorite. "It must be eaten hot!" they said, as one man closed his eyes and gently squeezed his lips together. I came home determined to try nane casoki, and on the first attempt we became instant converts.

Cuisine:
"Central Asia"
Source:
"Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"8 8 to 10-inch diameter"
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Per Serving (excluding unknown items): 223 Calories; trace Fat (1.9% calories from fat); 7g Protein; 49g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable.

Nutr. Assoc. : 0 0 0 0 0