In undergrad, I remember being excited watching my Trinidadian friends make roti. I had a tawa at home but never saw my mother use it. When I went home for the holidays, I quickly got into the kitchen to try making roti for the first time. I made some really delicious crackers. I tried roti again years later. And while it was softer, it still didn't have that roti flavour. And most troubling for me was the fact that I couldn't get my dough to puff up. I needed that puff to make great paratha. That puff would remain elusive. Despite my puff deficiencies, I thought I'd make sourdough pitas for this challenge. I woke up my barely used starter and kneaded a lovely soft dough. I had high hopes. I tossed them in a hot oven and waited for the puff. No dice. There was some mini puffing. But I wanted a balloon. Later, I realised that I had not let my dough rest after rolling it. That might have helped with the ballooning.
Be sure to scroll down to see what other flatbreads the Bread Bakers made this month. Thanks for hosting, Mireille!
Hönökaka - Swedish Flatbread
Recipe by: Kelly Adapted from:Swedish Food
Yield: Three 11 inch flatbreads
1 part anise
1 part fennel
1 part cumin
75 grams rye flour
24 grams oil
14 grams sugar or honey
1 teaspoon instant yeast
1/2 teaspoon baking powder
1/2 teaspoon brödkryddor (recipe above)
1/2 teaspoon salt
194 grams milk (see notes)
For the brodkryddor, grind together equal parts anise, fennel and cumin.
In a large bowl add all the dough ingredients except milk. Ensure that the salt is not poured directly on the yeast. Slowly add the milk and knead until you have soft, tacky but not sticky dough. This could take about 3-5 minutes in a stand mixer and a little longer by hand.
Form the dough into a ball and place in greased bowl. Cover and let rest until it has doubled in size. The amount of time this takes depends on the temperature of your room. You could also let it rise overnight in the refrigerator.
When the dough has risen, turn it out onto a floured surface and knead lightly. Divide into 3 round balls. Flatten each to a 6 inch disk. Cover and let them rest for 30 minutes.
While the dough is resting, preheat the oven to 475 F. Place a metal baking sheet or pizza stone to preheat on the top rack.
Take a disk a roll out it out to about 1/8 inch using a kruskavel or a rolling pin. If not using a kruskavel, after rolling, use a fork to poke holes all over the surface of the dough.
Quickly slide the dough onto the baking sheet or pizza stone. Bake for 3-5 minutes or until lightly golden. When baked, place on a cooling rack and cover with a towel. Repeat with the remaining pieces of dough.
Slice into wedges and serve warm honokaka with toppings of your choice. Swedish Food suggests butter, cheese, jam, honey or pickled herring.
#BreadBakers - Yeasty Flatbreads
Updated html with direct links:
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