1. 🍞Classic Focaccia Bread
Ingredients:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ½ tsp salt
1 tbsp sugar or honey
1 ⅓ cups warm water (around 110°F / 43°C)
¼ cup olive oil (plus extra for drizzling)
Optional toppings: rosemary, sea salt, cherry tomatoes, olives, caramelized onions
Instructions:
1. Activate the yeast:
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
2. Make the dough:
In a large bowl, mix flour and salt. Add the yeast mixture and ¼ cup olive oil. Stir until a sticky dough forms.
3. Knead the dough:
On a floured surface, knead for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
4. First rise:
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
5. Prepare the pan:
Grease a baking sheet or 9x13-inch pan with olive oil. Transfer the dough and gently press it to fit the pan.
6. Second rise:
Cover the dough and let it rise for 20–30 minutes. Preheat your oven to 425°F (220°C).
7. Dimple the dough:
Using your fingers, gently press dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with coarse sea salt and optional toppings (like rosemary or cherry tomatoes).
8. Bake:
Bake for 20–25 minutes, or until the top is golden brown.
9. Cool and serve:
Let it cool slightly on a wire rack. Slice and enjoy as a side, sandwich base, or snack!
Tips & Variations:
• For a fluffier texture, try a longer, slower rise (refrigerate overnight).
• Add garlic, olives, sun-dried tomatoes, or shredded cheese for extra flavor.
• Brush with more olive oil right after baking for a shiny, rich finish.
2. 🫓 Homemade Flour Tortillas
Ingredients:
2 cups all-purpose flour
½ tsp salt
¾ tsp baking powder
3 tbsp oil, lard, or softened butter
¾ cup warm water (add a little more if needed)
Instructions:
1. Mix dry ingredients:
In a bowl, combine flour, salt, and baking powder.
2. Add fat:
Add oil or butter, then rub into the flour with your fingers until crumbly.
3. Add water:
Pour in warm water gradually while mixing until a soft dough forms. Knead for 5 minutes until smooth and elastic.
4. Rest the dough:
Cover with a damp towel and let rest for 20–30 minutes. (This makes the tortillas easier to roll and softer when cooked.)
5. Shape the tortillas:
Divide dough into 8 equal balls. Roll each into a thin circle (about 7–8 inches wide).
6. Cook:
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side until light brown spots appear and it puffs slightly.
7. Keep warm:
Stack cooked tortillas in a clean towel or tortilla warmer to keep them soft.
3. 🫓 Homemade Pita Bread
Ingredients:
2 ½ cups all-purpose flour (plus extra for dusting)
1 tsp sugar
1 tsp salt
2 tsp instant yeast (or active dry yeast)
2 tbsp olive oil
¾ cup warm water (add a bit more if dough feels dry)
Instructions:
1. Activate the yeast (if using active dry yeast):
Mix warm water, sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
(Skip this step if using instant yeast — mix directly with flour.)
2. Make the dough:
In a large bowl, combine flour and salt. Add olive oil and yeast mixture. Mix until a soft dough forms, then knead for 5–7 minutes until smooth and elastic.
3. Let it rise:
Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled.
4. Shape the pita:
Punch down dough and divide into 6–8 equal balls. Roll each into a circle about ¼ inch thick (6 inches wide). Keep the others covered with a towel to prevent drying.
5. Cook the pita:
Heat a cast-iron or heavy skillet over medium-high. Cook each pita 1–2 minutes per side, until golden and lightly puffed.
6. Cover and serve:
Stack cooked pitas in a clean towel to stay soft and warm.
Tips:
• For extra softness, brush warm pitas lightly with olive oil or butter.
• Great for making gyro wraps, shawarma, falafel sandwiches, or dipping in hummus.
• Store in an airtight bag up to 3 days or freeze for later use.
3. 🫓 Garlic Naan Bread
Ingredients:
2 cups all-purpose flour
1 tsp sugar
¾ tsp salt
½ tsp baking powder
¾ tsp instant yeast
2 tbsp plain yogurt
2 tbsp oil (or melted butter)
¾ cup warm water (as needed)
For topping:
3 tbsp butter, melted
2 cloves garlic, minced
2 tbsp chopped fresh parsley or cilantro
Instructions:
1. Activate yeast:
In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the dough:
Add flour, salt, baking powder, yogurt, and oil. Mix and knead for 5–7 minutes until soft and slightly sticky. Cover and let rise for 1 hour or until doubled in size.
3. Prepare garlic butter:
Mix melted butter, minced garlic, and chopped parsley. Set aside.
4. Shape the naan:
Punch down dough and divide into 6 balls. Roll each one into an oval or round shape (about ¼ inch thick).
5. Cook the naan:
Heat a heavy skillet or cast-iron pan over medium-high heat. Place one naan at a time — cook until bubbles form, then flip and cook until golden brown. Brush immediately with garlic butter.
6. Serve warm — soft, garlicky, and irresistible!
🫓 4. Cheese-Stuffed Naan Bread
Ingredients:
For the dough:
2 cups all-purpose flour
¾ tsp instant yeast
1 tsp sugar
½ tsp baking powder
¾ tsp salt
2 tbsp plain yogurt
2 tbsp oil or melted butter
¾ cup warm water (as needed)
For the filling:
1 cup shredded mozzarella (or a mix of mozzarella + cheddar)
1–2 tbsp cream cheese (optional for extra creaminess)
Pinch of salt and black pepper
Optional: 1 tbsp finely chopped parsley or green onions
For brushing:
3 tbsp butter, melted
2 cloves garlic, minced (optional for garlic butter)
Chopped cilantro or parsley
Instructions:
1. Prepare the dough:
Mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add flour, baking powder, salt, yogurt, and oil. Knead until soft and smooth. Cover and let rise for 1 hour or until doubled.
2. Prepare the cheese filling:
In a bowl, mix mozzarella (and cream cheese if using) with a pinch of salt, pepper, and herbs.
3. Assemble the naan:
Divide dough into 6 equal balls. Flatten one ball slightly, place 2 tbsp of cheese mixture in the center. Bring edges together to seal and gently flatten again into a ¼-inch thick round.
4. Cook the naan:
Heat a skillet or cast-iron pan over medium-high heat. Cook one naan at a time — about 1–2 minutes per side, until puffed and golden. Optionally, you can finish it under the broiler or directly over a gas flame for a charred look.
5. Brush with garlic butter:
Combine melted butter and minced garlic; brush over hot naan. Sprinkle with parsley or cilantro.
6. Serve warm — the cheese should be perfectly gooey and stretchy inside!
Tips:
• Try filling variations: feta & spinach, cheddar & jalapeño, or mozzarella & herbs.
• Serve with butter chicken, tikka masala, or even on its own as a cheesy snack.
• Store leftovers in foil and reheat in a pan or toaster oven for best results.
#fblifestyle #homemade #bread
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