Beni's Secret Recipe for Soft & Stretchy Flatbread скачать в хорошем качестве

Beni's Secret Recipe for Soft & Stretchy Flatbread

Leso: Mixed Herb Flatbread Recipe Rumasha Beni The perfect fusion of Lebanese mountain bread and a Kenyan Chapati, this stretchy flatbread can be made the same day or in advance to use in any of your wrap, tortilla, or quesadilla needs! There are probably more types of flatbread than there are countries on this Earth, from chapati to pita, and lavash to matzah. I found this flatbread to be the best of two of my favorite flatbread in the world: Chapati and Lebanese mountain bread, with the stretchy filling goodness of chapati and the soft curry soaking quality of Lebanese mountain bread. Have some stew? Made a cup of tea? Reheat one of these bad boys with some butter or jam and have yourself a feast! Either way, you’re loving every bite! Prep 45 mins Cook 10 mins 2½ cups or 320gm all-purpose flour, plus additional for rolling 2 cups neutral oil, divided 1 cup or 237ml warm water 2 teaspoons baking powder ½ teaspoon oregano or dried mixed herbs Pinch of salt and pepper In a bowl, combine the flour, baking powder, salt and pepper, and mixed herbs. With a whisk or fork, mix well. Add ¼ cup of vegetable oil into the flour mixture and mix well. Slowly add in the warm water, mixing with your hand as you pour. Turn out onto a clean work surface and knead for about 8 minutes. Developing the gluten will yield a nice chewy flatbread. Cover your dough with a wet towel or cling film, and rest for 20 minutes. Divide the dough into 8 pieces, shaping them into balls. Cover with a wet towel or cling film and allow to rest for another 10 minutes. Working with 1 piece at a time, use a rolling pin to roll out the dough into thin circles of ovals. They should be no thicker than ½ a centimeter and at least 6 inches in diameter. If the dough shrinks while rolling, allow it to rest for 5 minutes before continuing. On your stovetop, heat a shallow or flat pan (8 to 12 inches) over high heat. Coat the bottom of the pan with a teaspoon of oil. Carefully lay the flatbread on top, cooking for 20-30 seconds. Once the bottom begins to brown, use a spatula to lift the flatbread to coat the pan with another teaspoon of oil before flipping to cook the other side. Repeat with the remaining dough pieces, place the cooked bread on a plate or bowl, and cover with a moist towel to prevent your flatbreads from drying out. These reheat really well but only if kept covered in the fridge to avoid drying and freezer burn. The Jikoni Recipe Archive is a non-profit organization that celebrates the rich cuisine of Africa and its diaspora by documenting the legacy of traditional home cooking, while amplifying the evolution of its vibrant food culture. Explore more about Jikoni Recipe Archive: Get involved! https://www.jikoni.co/get-involved View our mission! https://www.jikoni.co/our-work Apply to be a Food Ambassador! https://www.jikoni.co/food-ambassadors Learn more about us! https://www.jikoni.co/about-us Follow us on our socials! Instagram:   / jikoni.co   Facebook:   / jikoniarchive   LinkedIn:   / jikoniarchive   Twitter:   / jikoniarchive   View our LA kitchen studios: https://www.jikonistudios.com/