Bulgur Breads
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
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
2
Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix
3
Let stand for thirty minutes
4
When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water
5
However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute
6
The dough should come together into a large ball as you process
7
If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process
8
Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface
9
(If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand)
10
Knead by hand for 4 to 5 minutes
11
Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes
12
Add onions and 1/2 cup flour and stir in
13
Add another 1/2 cup flour and use your hands to fold flour into the dough
14
With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead
15
Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes
16
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
17
When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient
18
To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the bottom third of the oven
19
Divide the dough into 8 pieces, and flatten each on a well-floured bread board
20
With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter
21
Work with only one or two at a time, as many as will fit in your oven
22
When ready, handle the bread gently as you place it on the hot tiles
23
(You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles
24
) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes
25
The bread should begin to brown around the outside
26
When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel
27
Serve warm