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Ingredientes
- 1 1/2 c. Bulgur Fine Or possibly Medium
- 1 1/2 tsp salt
- 2 c. boiling water
- 1/2 c. chopped onion
- 2 c. All-Purpose Flour Or possibly Unbleached Hard White
Direcciones
- You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin.
- Place the bulgur and salt in a food processor, pour the boiling water over, and stir or possibly process briefly to mix. Let stand for thirty min. When you come back to the bulgur mix, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 c. flour and the chopped onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add in 2 Tbsp. hot water and process for 30 seconds; again if the bulgur and flour still do not come together, add in another 2 Tbsp. water and process.
- Once a ball of dough forms, process for 2 to 3 min longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 c. flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 min.
- Alternatively, if you don't have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 min. Add in onions and 1/2 c. flour and stir in. Add in another 1/2 c. flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) which you can knead. Turn out onto a well-floured kneading surface and knead for 6 or possibly 7 min. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is.
- When finished kneading, cover the dough with plastic wrap and let stand till you are ready to proceed further, for 15 min to an hour, whatever is convenient.
- To bake, have your oven preheated to 450F with baking stone or possibly quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pcs, and flatten each on a well-floured bread board. With a rolling pin, roll out one or possibly two breads till very thin, about 8 to 10 inches in diameter. Work with only one or possibly two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the warm tiles. (You can also try dusting a peel or possibly the back of a baking sheet with flour and using peel or possibly sheet to transfer breads to warm tiles.) Bake on one side for 1 1/2 to 2 min then turn over to the other side for 1 to 1 1/2 min. The bread should begin to brown around the outside. When baked, keep breads hot by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve hot.
- Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter.
- NOTES : The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with chopped onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or possibly strong flavors. Leave them to dry out and use as crackers, or possibly wrap in a cloth to keep chewy and supple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 207 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 444mg | 19% |
| Potassium 154mg | 4% |
| Total Carbs 44.6g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.57g | 0% |
| Protein 6.55g | 10% |
