What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6914514 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Honey-filled Flat Bread

Batters and Breads

Honey-filled Flat Bread
2 teaspoons active dry yeast
6 and a half cups all purpose flour (an extra half-cup may be needed
1 Tablespoon salt
4 Tablespoons honey
1/2 teaspoon ground nutmeg
1. Put two and a half cups warm water in a bowl and sprinkle the yeast on top. Add six and a half cups of flour and mix well. Cover and let rest for half an hour, then cover the bowl with plastic wrap for four more hours.
2. Then sprinkle the salt on the dough and knead until the dough is soft and no longer sticky. Should it remain sticky, knead in up to an extra half cup of flour. Divide the dough into twenty pieces and roll each one into a five-inch circle.
3. Stir the honey and the nutmeg together and spread a scant teaspoon on each rolled circle, but not to the edges. Then, bring the edges together and pleat them like a dumpling, and flatten them with the palm of the hand.
4. Heat an oven to 400 degrees Fahrenheit and put a large baking tile on each of two oven shelves. Then bake the breads, two at a time, for four or five minutes. Do not let the bottoms of the breads burn. When done, remove them from the oven and put them on a cooling rack. Bake the next batch of two breads, doing two at a time until all twenty honey filled breads are baked.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720