خبز الرفيول البركاني من الجاودار: خبز مدخن وحار مع لمسة حارة
(Volcano Rye Flatbreads: Smoky & Spicy Bread with a Kick)
(0 المراجعات)
المكونات
-
300 grams دقيق الجاودار
(Use whole grain rye flour for best texture)
-
150 grams دقيق متعدد الاستخدامات
(Provides softness and structure)
-
250 ml ماء دافئ
(About 40°C to activate yeast)
-
7 grams خميرة جافة نشطة
(One packet, for leavening)
-
1 tbsp Smoked paprika
(Adds smoky depth)
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1 tsp رقائق الفلفل الأحمر
(تعديل حسب تفضيل الحرارة)
-
2 tbsp زيت الزيتون
(استخدم زيت الزيتون البكر الممتاز للحصول على أفضل نكهة)
-
1 tsp ملح البحر
(يعزز النكهات)
-
0.5 tsp فلفل أسود
(Freshly ground for aroma)
-
2 pieces Garlic cloves, minced
(Fresh for pungency)
(Use whole grain rye flour for best texture)
(Provides softness and structure)
(About 40°C to activate yeast)
(One packet, for leavening)
(Adds smoky depth)
(تعديل حسب تفضيل الحرارة)
(استخدم زيت الزيتون البكر الممتاز للحصول على أفضل نكهة)
(يعزز النكهات)
(Freshly ground for aroma)
(Fresh for pungency)
التغذية
- الحصص: 6
- حجم الحصة: 1 flatbread (approx. 100g)
- Calories: 220 kcal
- Carbohydrates: 43 g
- Protein: 6 g
- Fat: 4 g
- Fiber: 7 g
- Sugar: 1 g
- Sodium: 350 mg
- Cholesterol: 0 mg
- Calcium: 35 mg
- Iron: 2.2 mg
التعليمات
-
1 - Activate Yeast:
In a small bowl, combine the warm water with yeast and a pinch of sugar if desired. Let it sit for 5-10 minutes until foamy.
-
2 - Mix Dry Ingredients:
In a large mixing bowl, whisk together rye flour, all-purpose flour, smoked paprika, red chili flakes, sea salt, and black pepper.
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3 - Form the Dough:
Add the yeast mixture and olive oil to the dry ingredients. Mix with a spoon or hands until the dough begins to form.
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4 - Knead:
Turn dough onto floured surface and knead until smooth and elastic, approx. 7-8 minutes. Add more flour if too sticky.
-
5 - First Rise:
Place dough in a lightly oiled bowl, cover with damp towel or plastic wrap, and let it rise in a warm place until doubled in size (~30 minutes).
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6 - Shape Flatbreads:
Divide dough into 6 equal portions. Roll each piece into a ball, then flatten into 15cm discs about 0.5cm thick on a floured surface.
-
7 - Cook Flatbreads:
Heat a dry skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and golden spots appear.
-
8 - Serve Warm:
Optionally brush hot flatbreads with garlic-infused olive oil before serving for extra flavor.
In a small bowl, combine the warm water with yeast and a pinch of sugar if desired. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together rye flour, all-purpose flour, smoked paprika, red chili flakes, sea salt, and black pepper.
Add the yeast mixture and olive oil to the dry ingredients. Mix with a spoon or hands until the dough begins to form.
Turn dough onto floured surface and knead until smooth and elastic, approx. 7-8 minutes. Add more flour if too sticky.
Place dough in a lightly oiled bowl, cover with damp towel or plastic wrap, and let it rise in a warm place until doubled in size (~30 minutes).
Divide dough into 6 equal portions. Roll each piece into a ball, then flatten into 15cm discs about 0.5cm thick on a floured surface.
Heat a dry skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and golden spots appear.
Optionally brush hot flatbreads with garlic-infused olive oil before serving for extra flavor.
المزيد عن : خبز الرفيول البركاني من الجاودار: خبز مدخن وحار مع لمسة حارة
Volcano Rye Flatbreads: A Fiery Twist on Traditional British Bread
Volcano Rye Flatbreads combine the rustic robustness of rye flour with smokey paprika and a fiery touch of red chili flakes, creating a unique flatbread bursting with flavor. Rye flour, a staple in British and Northern European baking, gives this bread its dense, hearty texture, and the deep flavor that pairs well with smoky and spicy seasoning. The name "Volcano" reflects the flatbreads' vibrant heat and smoky intensity—perfect to accompany stews, dips, or serve as a bold snack.
The recipe balances rye with all-purpose flour to keep the bread pliable yet textured. The smoked paprika introduces a rich depth reminiscent of wood fire, while the chili gives an inviting kick without overwhelming the palate. Olive oil adds tenderness, and rising the dough develops flavor and lightness.
Preparing these flatbreads is accessible to intermediate cooks: activating yeast and kneading teach bread fundamentals, and cooking on a skillet brings convenience without an oven. Garlic oil brushing is an optional but delightful finish to evoke the volcanic theme with aromatic allure.
Traditionally, rye breads in the UK have been dense and served sliced; transforming the dough into flatbreads invites new uses and presentation styles—ideal for modern casual dining and fusion dishes. These flatbreads pair fantastically with roasted meats, smoky cheeses, or vegetable dips, making them versatile in any meal.
Tips:
- Use fresh spices for potency.
- Adjust chili flakes for desired heat.
- Serve fresh and warm: flatbreads tend to dry out once cooled.
- Leftover dough freezes well.
Cultural significance stems from rye's longstanding role in the UK’s northern regions where it thrived better than wheat, and the incorporation of bold seasoning reflects contemporary culinary influences embracing fusion flavors.
Enjoy crafting these spirited flatbreads that awaken traditional barley bread flavors with explosive volcanic energy!
