Wednesday, July 20, 2016

Libyan Stuffed Bread

These are the Libyan snack. So soft and moist from inside with every delicious bite. You can keep any stuffings. I have tried with Chicken and aloo mutter. Both have turned out to be awesome.

Ingredients :
Whole wheat flour (WWF)- 1/2 cup + 3/4 cup
All purpose flour (APF)- 1/2 cup + 3/4 cup
Warm Water - 1 cup
Sugar - 1 tbsp
Salt - 1/2 tsp or as per your requirement
Instant dry yeast - 1/2 tbsp
Oil - 1/4 cup

Preparation :

  • Preheat the Oven @220'C for about 10 mins.
  • In a bowl , take 1/2 cup of  WWF and 1/2 cup of APF , salt , sugar , yeast.
  • Add water and combine with a spatula. This looks like a pancake batter and allow it to rest for 10 mins.
  • Then add oil to the above batter and stir just to incorporate.
  • Go ahead and add the remaining flours and stir with a wooden spoon.
  • You can also use your hands if needed.
  • Bring this dough onto the work surface and knead it until the dough becomes soft and smooth.
  • You can flour your work surface if you feel the dough to be too sticky.
  • Keep kneading util it becomes smooth.
  • Gently poke the doug if springs back you are done kneading the dough. It took 10 mins for me.
  • Grease your bowl with some oil and place the dough and coat the dough with some oil , in order to stop the dough from dryness.
  • Allow it to rise until double in size for about an hour.
Making the rolls :
  • Punch down the dough and knead for 2 mins.
  • Cut the dough into 2 equal halves. Flatten the dough using the rolling pin and form a circle with 1/4" inch thick. 
  • Cut the dough using the pizza cutter like we cut the pizza's ( diagonal cut )
  • Place the stuffings in each of the triangle dough at the edges.
  • Now fold left and right corners first and then pulling all the edges and rolling the dough like i have done in the image.
  • Arrange these on the tray and apply some milk on the top and sprinkle some black sesame seeds.
  • Bake these stuffed breads for 15 mins @ 220'C.