Tips for Success:
- For added chewiness and crispiness (particularly if baking in a home oven), I’ve had more success with sourdough pizza dough made with almost equal amounts of traditional Type “00” flour and high-protein bread flour. This recipe has been tested extensively with Central Milling “00” Flour, but has also been prepared with Caputo (Italian brand). They do differ in protein levels, but both create great pizzas. For bread flour, I recommend King Arthur for similar results. -
- This pizza dough can be prepped a day ahead. Follow the pizza dough instructions above, but only allow the dough balls to proof at room temperature for 3 to 4 hours. Transfer the container to the fridge and refrigerate overnight. Allow the dough to rest at room temperature (72°F/22°C) for at least 2 to 3 hours before using the following day. +
- This pizza dough can be prepped a day ahead. Follow the pizza dough instructions above, but only allow the dough balls to proof at room temperature for 3 to 4 hours. Transfer the container to the fridge and refrigerate overnight. Allow the dough to rest at room temperature (72°F/22°C) for at least 2 to 3 hours before using the following day.
Example Baking Timeline:
-
@@ -576,6 +576,263 @@ dateCreated: 2024-03-31T06:23:53.404Z
+
Sourdough Bazlama Bread (Turkish Flat Bread) Recipe
+https://turkishstylecooking.com/sourdough-bazlama-bread-recipe.html
+
+
+
Ingredients
+-
+
- 200-210 g of active sourdough starter, +
- 500 g of all purpose flour, +
- 400 g of cold water, +
- 1 teaspoon of salt. +
+
+
Preparation
+-
+
- Combine starter, water and flour in a deep bowl and knead a little bit, +
- Cover it with plastic wrap and let it rest for 30 minutes, +
- Take the dough on the counter, sprinkle salt over and knead for 3-4 mins., put back to the bowl, +
- Cover with plastic wrap and and set aside for 1 hour, +
- Taking from bottom to top fold the dough 10-15 times, cover again and set aside, +
- Make this folding 2 times more with 1 hour rest between each time, +
- Cover the dough and set aside in the fridge for 12 hours, +
- Take the dough on the counter, knead and divide into 8 equal parts, set aside for 10-15 mins., +
- Roll one of the balls into dessert plate size on the floured counter, +
- Heat a non stick pan, place the dough and cook both sides until golden. +
+
+
+
Sourdough Naan Flatbread Recipe
+https://www.mydailysourdoughbread.com/sourdough-naan-flatbread-recipe/
+
INGREDIENTS
+SCALE1x2x3x
+-
+
- 120g milk +
- 125g Greek yogurt +
- 150g sourdough starter +
- 20g olive oil +
- 400g all purpose flour +
- 12g baking powder +
- 10g salt +
Cook Mode Prevent your screen from going dark
+INSTRUCTIONS
+-
+
- Add milk, yogurt, olive oil, and sourdough starter to a bowl, and whisk to combine +
- Add flour, baking powder, and salt to the bowl, and mix to form a shaggy dough. Cover the dough with plastic wrap, and allow it to rest for 30 minutes. +
- Once the dough has rested, knead the dough using your hands until you’re left with a smooth consistency. Cover and let the dough rest for another 30 minutes. +
- Transfer the dough onto your kitchen counter, and knead the dough, till it becomes soft and elastic. Don’t add any more flour to the dough, as this will only toughen it further. +
- Once the sourdough dough has been kneaded, place it into a bowl and cover it with a plastic wrap. Allow the dough to ferment and double in size. +
- Divide the dough into 12 equal pieces. Let these dough pieces rest for half an hour, before rolling them out. +
- Use a rolling pin to roll the naan dough ball into a round or oval shape. +
- Heat a cast iron skillet or frying pan on a stove top. Do not add oil to the skillet, and ensure that it is piping hot. +
- Spray each dough with water, before dropping it onto the hot cast iron skillet. Cook until you see bubbles forming on the top, and then flip to cook on the other side. This should take 30 seconds to 1 minute, if your skillet is very hot. +
- Remove the naan from the skillet and brush with melted butter. +
- Repeat with the rest of the dough. +
+
+
Greek Yogurt Turkish Flatbread (Bazlama)
+https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/
+The Turkish flatbread recipe I'm sharing today is Bazlama. Bazlama is similar to naan and, in Turkey, is often baked over an outdoor, wood fire. Bazlama is also known as "village bread" as it's often sold in stands at Turkish markets. One of the distinctions of Bazlama is that it's made with Greek yogurt, making the bread super tender and giving it a tasty tang.
+Ways to use this Turkish Flatbread
+-
+
- Eat it plain or with a spread of peanut butter and a drizzle of honey for a delicious snack. +
- Divide the dough into 14 or 16 portions and make the flatbreads smaller. Serve them warm in a bread basket as a dinner bread. +
- Spread a spoonful of hummus down the center of a flatbread. Top with grilled (or rotisserie) chicken, diced tomatoes, cilantro, Kalamata olives, crumbled Feta and a drizzle of Zoe's Copycat Dressing. Serve it as a wrap - delish! +
- Make flatbread pizza. Just add toppings and bake for 5-8 minutes in a 450˚F oven. +
- Stuff with scrambled eggs and bacon for breakfast flatbreads. +
- Use them in place of bread for your favorite sandwich. +
- Heat a medium non-stick sauté pan over medium heat until hot. Add a small drizzle of olive oil and swirl pan to coat. Add a Turkish flatbread and cook until underside is golden. Flip to opposite side and continue cooking till also golden. Cut in wedges and serve as a delicious accompaniment to salads, soups or as an appetizer with hummus or spreads. +
- Serve it with Grilled Chicken Swarama and Turkish Cucumber Tomato Salad - recipes coming!! +
+
Ingredients
+-
+
- 1 ¼ cups warm water 105-110˚F +
- 2 ¼ teaspoons active dried yeast 1 packet +
- 1 tablespoon sugar +
- ¾ cup Greek-style yogurt +
- 2 tablespoon extra virgin olive oil +
- 2 teaspoons kosher salt +
- 3 ¾ cups all-purpose flour +
- ¼ cup finely chopped flat leaf parsley +
Instructions
+Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
+Whisk in the Greek yogurt olive oil and salt.
+Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
+Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
+Preheat a medium saute pan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 ½ minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
+Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
+Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
+When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
+
+
+
+
+
+
SALT CONVERSION CHART
+https://www.mortonsalt.com/article/salt-conversion-chart/
+
+ If The Recipe Calls For+ |
+
+ Appropriate Substitute (Conversions Below)+ |
+
| Table Salt | +Fine Sea Salt, Fine Himalayan Pink Salt, Natural Sea Salt, Canning & Pickling Salt | +
| Kosher Salt | +Coarse Sea Salt (Rubs), Coarse Himalayan Pink Salt (Rubs), Fine Sea Salt, Canning & Pickling Salt (Brines) | +
| Coarse Sea Salt | +Coarse Himalayan Pink Salt, Kosher Salt | +
| Fine Sea Salt | +Natural Sea Salt, Fine Himalayan Pink Salt, Table Salt, Canning & Pickling Salt | +
| Coarse Himalayan Pink Salt | +Coarse Sea Salt, Kosher Salt (Rubs) | +
| Fine Himalayan Pink Salt | +Fine Sea Salt, Natural Sea Salt | +
| Natural Sea Salt | +Fine Sea Salt, Fine Himalayan Pink Salt, Table Salt, Canning & Pickling Salt | +
| Canning & Pickling Salt | +Natural Sea Salt, Fine Sea Salt*, Kosher Salt* | +
*Salt with YPS is not recommended for acidic canning & pickling applications, such as most fruits, tomatoes, and pickles
++
+ Table Salt+ |
+
+ Coarse Kosher Salt+ |
+
+ Fine Sea Salt+ |
+
+ Coarse Sea Salt+ |
+
+ Fine Himalayan Pink Salt+ |
+
+ Coarse Himalayan Pink Salt+ |
+
+ Canning & Pickling Salt+ |
+
| 1⁄4 teaspoon | +1⁄4 teaspoon | +1⁄4 teaspoon | +1⁄4 teaspoon | +1⁄4 teaspoon | +1⁄4 teaspoon | +1⁄4 teaspoon | +
| 1 teaspoon | +1 1⁄4 teaspoons | +1 teaspoon | +1 teaspoon | +1 teaspoon | +1 teaspoon | +1 teaspoon | +
| 1 tablespoon | +1 tablespoon + 3⁄4 teaspoon |
+ 1 tablespoon | +1 tablespoon | +1 tablespoon + 1⁄4 teaspoon |
+ 1 tablespoon + 1⁄4 teaspoon |
+ 1 tablespoon | +
| 1⁄4 cup | +1⁄4 cup + 1 tablespoon |
+ 1⁄4 cup + 1/2 teaspoon |
+ 1⁄4 cup | +1⁄4 cup + 1 teaspoon |
+ 1⁄4 cup + 1 1⁄2 teaspoon |
+ 1⁄4 cup | +
| 1⁄2 cup | +1⁄2 cup + 2 tablespoons |
+ 1⁄2 cup + 1 teaspoon |
+ 1⁄2 cup + 1/4 teaspoon | +1⁄2 cup + 2 teaspoon |
+ 1⁄2 cup + 1 tablespoon |
+ 1⁄2 cup | +
| 3⁄4 cup | + 3⁄4 cup + 3 tablespoons |
+ 3⁄4 cup + 1 teaspoon |
+ 3⁄4 cup + 1/4 teaspoon | + 3⁄4 cup + 1 tablespoon |
+ 3⁄4 cup + 4 teaspoons |
+ 3⁄4 cup | +
| 1 cup | +1 1⁄4 cups | +1 cup + 1 teaspoon |
+ 1 cup + 1/2 teaspoon | +1 cup + 4 teaspoons |
+ 1 cup + 2 tablespoons |
+ 1 cup | +
| 2 cups | +2 1⁄2 cups | +2 cups + 1 tablespoon |
+ 2 cups + 1 teaspoon |
+ 2 cups + 3 tablespoons |
+ 2 1⁄4 cups | +2 cups | +