Food recipes
Quick Granny White
Quick Granny White
Ingredients:
4 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
1/2 cup unbleached all−purpose flour
3 1/2 cups bread flour
1 teaspoon salt
3 tablespoons olive oil
1 cup plus 1 tablespoon lukewarm water
2 eggs, lightly beaten
Directions:
Nigella seeds and/or sesame seeds
Dissolve the yeast and sugar in warm water and let stand in a warm
place for 10 minutes, until frothy. Stir in the flour, cover with
plastic wrap, and let rise 30 minutes.
To finish the dough, put the flour in a large bowl, made a well in
the center, and put in the sponge, salt, olive oil, and lukewarm
water. Gradually work in the flour to make a soft and sticky dough.
327
Granny White
Knead the dough on a floured surface for 15 minutes. The dough
will be very sticky at first, but as you knead, it will gradually
cease to stick to your hands. You should have a damp and very
springy dough that will offer no resistance to kneading.
Put the dough in a buttered bowl, cover with plastic wrap, and let
rise 1 hour, until well swollen. You can refrigerate the dough at
this point until you are ready to use it.
To shape the pide, divide the dough into 2 pieces and shape each
into a ball. Cover with a towel and let rest 30 minutes. Preheat
the oven to 550 degrees, and heat the quarry tiles 30 minutes before
baking.
Flatten one piece of dough slightly. Wet your hands, press and
enlarge the dough outward into a circle. Stretch out the circle,
pressing hard, particularly with the sides of your hands. When
the dough is stretched to a 10−inch circle, paint it generously
with egg.
Using the sides of your hands, mark a border 2 inch wide all around
the edge.
Dip your fingertip in egg; holding your hands above the circle, 4
fingertips pointing down, mark 4 horizontal rows of indentations
parallel to each other with your fingertips, staying within the
328
Granny White
border.
Rotate the circle halfway (180 degrees) and mark 4 rows of indentations
parallel to each other and perpendicular to the previous rows.
Let your fingertips go down deep, stopping short of piercing the
dough.
Sprinkle a wooden paddle with some flour. Lift the pide, holding
Ingredients:
4 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
1/2 cup unbleached all−purpose flour
3 1/2 cups bread flour
1 teaspoon salt
3 tablespoons olive oil
1 cup plus 1 tablespoon lukewarm water
2 eggs, lightly beaten
Directions:
Nigella seeds and/or sesame seeds
Dissolve the yeast and sugar in warm water and let stand in a warm
place for 10 minutes, until frothy. Stir in the flour, cover with
plastic wrap, and let rise 30 minutes.
To finish the dough, put the flour in a large bowl, made a well in
the center, and put in the sponge, salt, olive oil, and lukewarm
water. Gradually work in the flour to make a soft and sticky dough.
327
Granny White
Knead the dough on a floured surface for 15 minutes. The dough
will be very sticky at first, but as you knead, it will gradually
cease to stick to your hands. You should have a damp and very
springy dough that will offer no resistance to kneading.
Put the dough in a buttered bowl, cover with plastic wrap, and let
rise 1 hour, until well swollen. You can refrigerate the dough at
this point until you are ready to use it.
To shape the pide, divide the dough into 2 pieces and shape each
into a ball. Cover with a towel and let rest 30 minutes. Preheat
the oven to 550 degrees, and heat the quarry tiles 30 minutes before
baking.
Flatten one piece of dough slightly. Wet your hands, press and
enlarge the dough outward into a circle. Stretch out the circle,
pressing hard, particularly with the sides of your hands. When
the dough is stretched to a 10−inch circle, paint it generously
with egg.
Using the sides of your hands, mark a border 2 inch wide all around
the edge.
Dip your fingertip in egg; holding your hands above the circle, 4
fingertips pointing down, mark 4 horizontal rows of indentations
parallel to each other with your fingertips, staying within the
328
Granny White
border.
Rotate the circle halfway (180 degrees) and mark 4 rows of indentations
parallel to each other and perpendicular to the previous rows.
Let your fingertips go down deep, stopping short of piercing the
dough.
Sprinkle a wooden paddle with some flour. Lift the pide, holding
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