Kalonji seed flat bread (oven)

Category: Yeast bread
Kalonji seed flat bread (oven)

Ingredients

Serum (water) warm 250g.
Molasses (liquid honey) 25g.
Fresh / dry yeast 10g. \ 3y.
Wheat flour 400g.
Kalonji onion seeds 1-2st. l.
Vegetable oil (I have sesame oil) 25g.
Salt 1.5h l.

Cooking method

  • Grind yeast with molasses, add 50g. whey (water), stir thoroughly and leave to ferment for 10 minutes. Pour HP into the bucket.
  • There the remaining water, flour on top, kalonji. Dough mode. After 10 minutes of mixing add salt and oil.
  • After finishing kneading, leave the dough for 10 minutes. Then turn off the HP, grease your hands and the table with a small amount of oil. Take out the dough, form a ball, put in a greased dish. Cover with plastic wrap and let rise in a warm place for 1 hour. I set the dough mode in MV Brand.
  • Then put the dough on the table, form a rectangle with your hands and fold it in three. Unfold the dough 90 degrees and fold in three again. Cover with a towel and leave for 10 minutes.
  • Grease a suitable shape with vegetable oil (I have 22cmx30cm) or a baking sheet.
  • Roll out the dough into a rectangle of the same size as the shape (baking sheet) and place the dough in the shape (baking sheet). Cover with a towel and leave for 40 minutes. I leave in the oven with the light on and a mug of boiling water.
  • Use a scalpel, blade or knife to cut the bread into a "cage". Sprinkle with water.
  • Bake on the lower level in an oven preheated to 240C for 5 minutes.
  • Then reduce the temperature to 200C and continue baking for another 20 minutes.
  • Cool the finished bread on a wire rack
  • Kalonji seed flat bread (oven)
  • Kalonji seed flat bread (oven)
  • Very tasty, airy and aromatic !!!!! Recommend!!!

Note

CALONGI SEEDS.

Kalonji seed flat bread (oven)

The black seeds of the Nigella sativum plant are teardrop-shaped. The seeds of this plant are very similar in appearance to onion seeds, but in taste and quality they have nothing to do with it. They are used in vegetable dishes, dalas and vegetable pakor dough and give them a unique flavor. Kalonji seeds improve brain, vision and digestion.

Kalondzhi seeds are known in Russia and Ukraine under the name "nigella" or "nigella". They are sometimes also called "Roman coriander" or "black cumin". In Central Asia, they are called "sedans". There they are used in the manufacture of baked goods and sold in the markets.

Kalonji can be substituted for cumin.

Based on recipe 🔗

Gasha
Good cake !!!

Elks, carps, husband-hunter, banana grove ... now also kalonji ...
Omela
Ganya, and what is it? Just think of the grains ..;) Here zhaaaabki - yes !!!
Alexandra
Well, at first glance at the mini-photo in the new recipes, I realized that this is Omelochka's new creation!

Great! I really respect kalonzhi in flat cakes! Only I sprinkle regular cakes on top before baking

Here it is, a trip to Indian spices - still "shoots"
Feofania
very interesting and beautiful bread!
MariS
Handsome bread, Ksyusha!
Now I know where to use my nigella. Thank you for everyone's enlightenment.
sazalexter
Quote: new

Handsome bread, Ksyusha!
Now I know where to use my nigella. Thank you for everyone's enlightenment.
And I put it in pilaf, meat, jellied meat You can just go to the mill with pepper together
Omela
Alexandra, Feofaniya, new, Thank you!

Quote: Alexandra

Here it is, a trip to Indian spices - still "shoots"
Ooooh, if only one hike. Well I go there now, as I go to work !!!!!

Quote: sazalexter

And I put it in pilaf, meat, jellied meat
I am also in pilaf.
Alexandra
Mistletoe, how to get to work? Have you already bought frozen okra?

I got hooked at one time
MariS
Quote: sazalexter

And I put it in pilaf, meat, jellied meat You can just go to the mill with pepper together
sazalexter ,Ksyusha Thank you! Now I will use nigella! And now open, pliz, a secret: nigella in jellied meat and when you need to put meat - at the end of cooking?
Arka
Oh, mistletoe! My beloved little black girl !!!!!!!
I adore her! It gives such aroma and taste !!! Fall away!
sazalexter
Quote: new

sazalexter ,Ksyusha Thank you! Now I will use nigella! And now open, pliz, a secret: nigella in jellied meat and when you need to put meat - at the end of cooking?
Into jellied meat in molds when still hot, into meat 10-15 minutes before the end of cooking
Omela
Arka ,

Quote: Alexandra

Mistletoe, how to get to work?
That's it!!! I took okra, and books, with henna-based hair dye.

Quote: new

And now open, pliz, a secret: nigella in jellied meat and when you need to put meat - at the end of cooking?
I put all the spices in rice at the beginning of cooking.
MariS
Ksyusha, sazalexter,Thank you so much! How many useful things I immediately learned!
matroskin_kot
And in my flowerbed there is such a flower as a weed ... It blooms with blue. It looks like kalondzhi - one to one ... Is that it? Then I will collect seeds ...
Omela
Matroskin, I haven't seen him in my eyes when he blooms. Here are pictures from Wikipedia:

Kalonji seed flat bread (oven)

Lose how it blooms - with a computer to flowers - compare !!!
matroskin_kot
well, yes, such ... and the seeds are black ... And I also wrote out a "tyrnet" with pink flowers. I’ll plant it, I’ll see it ... Eh, the good is gone ... I didn’t collect the seeds ... Or you can sprinkle samsa in bread ... Eh, village, I, village ...
14anna08
Cat what if it's not an edible variety - no need to collect
Omela
Quote: matroskin_kot

... Eh, the good is gone ...
In-in ... urgently make up for the lost !!!

Anh, it's easy to check that there - they taste so pleasant with bitterness.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers