Tortillas "Barbary"

Category: Yeast bread
Kitchen: Iranian
Barbary scones

Ingredients

wheat flour 350 g
water 200-220 ml
fresh yeast 10 g
salt 1 tsp
honey 1 tsp
olive oil 1 tbsp
sesame seeds for sprinkling

Cooking method

  • 1. Grind yeast with honey and dilute in 100 ml of water at room temperature. Combine with 50 g of flour (take from the total amount) and leave in a warm place to ferment for 20-30 minutes.
  • 2. Mix the remaining flour with salt. Combine with the dough that has come and the remaining water and knead the dough at medium speed for 8-10 minutes. Pour a tablespoon of olive oil into the bowl in which the dough will be left to rise. Round the dough, transfer to a bowl with butter and turn over several times so that it is covered with butter on all sides. Place the dough to rise until it doubles (about an hour).
  • Barbary scones
  • 4. Put the finished dough on a cutting mat and divide into two parts. Roll each piece into a ball and leave to rest for five minutes. Then roll it into two ovals about 1.5 cm thick, brush with olive oil and let it stand for about 30 minutes.
  • Barbary scones

The dish is designed for

2 pcs

Time for preparing:

about 2.5 hours

Cooking program:

oven

Note

The cakes are very fluffy, airy and fragrant, with a very thin and delicate crust.
The recipe is taken from Caldirola's "Buns and Bread at Home" book. When baking, I changed the amount of salt (authentic cakes should be salty) and reduced the amount of yeast - the original says 20 g.
Cook with love and bon appetit!

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Barbary scones

Omela
AAAAAA !! PETS !!!! Marish, lovely sight !!!
Twist
Ksyusha, I'm very glad that you liked it!
Gasha
Oh, how cute !!!
dopleta
I immediately wanted to! The beauty of the flatbread! Thank you, Twist !
Twist
Gashenka, dopleta, thanks!
The flatbreads are quite unpretentious, but tasty. And they do it quickly.
Gasha
Quote: Twist

The scones are quite simple, but tasty.

Patamushta - Barbariki !!!

Tasha
Here's how to make balls !!! Well done!
Crochet
When baking, I reduced the amount of yeast - the original says 20 g.
And I have already 30, the book is the same ...
Twist
Gasha, the vibe is just super !!!

Crochet, I generally decided that a typo. And not one. I tried to make "Bread in olive oil" - it says 150 ml. How I tried to introduce it into the dough
As a result, I had to throw everything away. For a long time then I did not touch this book, and now I take up the recipes from it with caution.
Merri
Wonderful cakes, Marinochka!
Twist
Irisha, Thank you!!!
Arka
I had to google about your miracle Barbary
These, it turns out, are Iranian cakes! You are such a craftswoman!
Twist
Nata
And I'm reviewing my baking book stocks on a new one. Came across this recipe. I tried it - and did not regret it!
Crochet
Quote: Twist

Crochet, I generally decided that a typo. And not one.
Agree Marish, there are enough shortcomings in that booklet, in many recipes, in my opinion, the amount of yeast is too high, that's just why? If only to shorten the proofing time ...
I bought it as a beginner in baking, ran into it a couple of times and, like you, pushed it away from sin ... But there are also good recipes,barbary among them ...
Dana
Made: dry yeast 1h l Mode dough with proofing for 1.5 hours. the rest is all according to the recipe. I liked the crumb, but next time I'll take a little more than half a spoonful of yeast.
Yes, there was no sesame, but there was raisins,: wow: and everything is according to the recipe
Twist
Dana, glad you liked!
It's hard for me to say about dry yeast - I don't use them.
Dana
When I make bread in KhP, I always count 350 gr for flour. That would not stale. So: for 350 grams of flour, 1 tsp of dry yeast is used. But in buns it seemed to me a little too much. The smell is harsher or something. So I'll put in 0.7 teaspoons.
Twist
Dana, of course, use whatever you prefer.

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