Chiklista with olive oil, salt and herbs

Category: Yeast bread
Kitchen: italian
Chiklista with olive oil, salt and herbs

Ingredients

Per three chiklists:
Flour / s 250 gr.
Dry instant yeast 1/2 tsp
Water 100-125 ml.
Extra virgin olive oil 1 tsp
For filling:
Any aromatic herb (basil, rosemary, or a mixture of Provencal herbs)
or garlic
Coarse salt
Extra virgin olive oil

Cooking method

  • In one of the Minsk cafes, every time for the New Year, children's Christmas trees are held. We try to get there as a family every year. There is always a good program and a very cozy atmosphere. The animators work impeccably with children there, so we can afford to calmly drink ginger tea and taste delicious Italian bread - chiklistu. It is baked there of three types: with basil, with rosemary and with garlic. Chicklista is served quite quickly, hot, in a wicker basket, cut into segments and so fragrant that no one can resist.
  • Since I have never seen or tasted chiklistu anywhere else, and there is not much about it in the net, I used the only recipe available in the net.
  • From what I understand, this is a very thin, insanely crispy white pizza that is eaten as bread. Its taste did not give me rest, and I could not help but cook something like that at home. I can't say it's 100% it, but it's not bad at all. If anyone knows the exact recipe, please share. For this bread has become my obsession.
  • Actually, everything is prepared simply. First, sift the flour into a bowl. Mix with yeast. Fill with water and, adding salt and oil, knead the bun. The dough is dense and pleasant. Not sticky.
  • Chiklista with olive oil, salt and herbs
  • Lubricate the container with oil. Round the dough, crosswise notch. Drizzle with olive oil and, covering, let stand until doubled.
  • Chiklista with olive oil, salt and herbs
  • This is about an hour and a half.
  • Chiklista with olive oil, salt and herbs
  • Then divide the dough into three parts (about 135 g each). Tuck each part and let stand for a while. 10-15 minutes. Don't forget to cover.
  • Chiklista with olive oil, salt and herbs
  • Now turn on the pizza maker. I have a Countess. I turned it on at a maximum temperature of 210 degrees. If there is no pizza oven, then the chiklist should be baked in an oven preheated to 240 degrees on a metal sheet.
  • Now we will roll out or stretch one of the lumps on a Teflon (silicone) rug with the thinnest layer. Roll out very thinly. Then grease generously with olive oil. And here, excuse me, another oil will definitely not work. Exceptionally extra virgin olive. Then sprinkle with coarse salt and your favorite herbs.
  • Chiklista with olive oil, salt and herbsChiklista with olive oil, salt and herbs
  • When the stove is as hot as possible, open it and quickly throw off the rug along with the dough. Close the lid immediately.
  • I can't say exactly how long your oven will bake bread, but mine bakes it for exactly 7 minutes. The finished chiklista has crispy specks but a white top. It is necessary to adapt not to overdry and at the same time not to undercook. I liked the oven better on a Teflon mat than on paper or silicone.
  • Chiklista with olive oil, salt and herbs
  • We immediately transfer the finished chicklista onto a grater and cut it into segments while still hot with scissors or a pizza knife.
  • We eat with anything. It is the most delicious while still warm.
  • Try it.
  • Chiklista with olive oil, salt and herbs

Note

It is best to bake as much as you eat at a time. You can try to store the dough in the refrigerator for a couple of days and bake as needed.
The idea of ​​the test was taken from LiveJournal "Notes of a Sleepy Sonya". Changed the technology a little.

With love, your Tumanchik!

Rada-dms
Irisha, thanks for the recipe! You know how much I am in awe of Italian recipes! I will definitely try! Didn't you come across the name in Italian by chance? I would like to read, from which region the recipe? I'm just intrigued!
Anna67
How beautiful. And how does it differ from focaccia, although it looks like it is thinner, right? This is the first time I've come across such a word.
Elena_Kamch
Tumanchik, Irishawhat a fragrant recipe! Mmmmm ... I can smell the smells! I want!
Do you think you can try to knead on the railway?
Rada-dms
Elena_Kamch, I also sit upright and lick my lips! second week without homemade bread!
Elena_Kamch
Rada-dms, Olga, we also didn't have any forces, and this tasty treat can be quickly stirred up. True, the railway must be activated more ...
Here, Irishka knows how to inspire!
Rada-dms
Elena_Kamch, my stove just appeared in the house, so there is no dough mixer now! Yesterday I barely kneaded the dough on the pizza by hand - I lost the habit! And how I used to knead for 1 kg of flour ... Will we make cakes for now, tomorrow I will torture or stir up ??
Elena_Kamch
Yeah, I also do everything manually ...
Anna67
Quote: Elena_Kamch
Mmmmm ... I can smell the smells!
Especially garlic. And garlic as evil only in powder.
Zhannptica
Well, you have to replenish vocabulary and learn a new word
Tumanchik
Quote: Rada-dms

Irisha, thanks for the recipe! You know how much I am in awe of Italian recipes! I will definitely try! Didn't you come across the name in Italian by chance? I would like to read, from which region the recipe? I'm just intrigued!
Olga, the fact of the matter is that I don't understand that at all. Well, I know pizza, focaccia, flatbread .. It's not that. The dough is thin. The top is white and tan and very aromatic and crispy.

look at the net menu of this cafe. there and this thing is. bake themselves. is not cheap. could of course ask, but there was a drain to the people and children, the main thing, noise and din. now if we only get there next year, ugh ... ugh ... don't jinx it.
not advertising for the sake of tokma for the sake of delicious bread
anywhere else in Minsk they don't cook anything like that - I've read it.
🔗




Posted on Friday 06 Jan 2017 11:29 am

Quote: Anna67

How beautiful. And how does it differ from focaccia, although it looks like it is thinner, right? This is the first time I've come across such a word.
focaccia thicker


Added on Friday, 06 Jan 2017 11:30

Quote: Elena_Kamch
Tumanchik, Irisha, what a fragrant recipe! Mmmmm ... I can smell the smells! I want!

only sharpened a piece of coffee
you can try on the railway. I do not know exactly



Added on Friday, 06 Jan 2017 11:30

Quote: Rada-dms
second week without homemade bread!
poor fellow


Posted Friday, 06 Jan 2017 11:32 AM

Quote: Rada-dms
I just got a stove in the house, so there is no kneader now!
here I think mono and try on the stove under the lid. the main thing is not to dry out.
and I rolled and kneaded with my hands - the volume is small at all


Posted Friday, 06 Jan 2017 11:33

Quote: Anna67
Especially garlic. And garlic as evil only in powder.
perfect !!!!! and the salt is necessarily large
Anna67
Quote: Tumanchik
perfect !!!!!
True? Well then, great, just the director for some reason presented a bottle of olive oil. I won't say anything about spinning, I hid it in the nearest dark place - under the pillow and just remembered about it.
Tumanchik
Quote: Anna67
for some reason
Well, to see, become did not disappoint! nice baking!
Trishka
Irishkina, what a cake, for us - lovers of all kinds of pizza pizza fokkachev!
Thanks, pulled in!

Holiday greetings !!!
Tumanchik
Quote: Trishka

Irishkina, what a cake, for us - lovers of all kinds of pizza pizza fokkachev!
Thanks, pulled in!

Holiday greetings !!!
Ksyushenka, thank you very much! I would be glad if you use it!
DonnaRosa
Tumanchik,: friends: Excellent scones. : nyam: I also need it, I will bake a small portion for testing.

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