… a new blog event: Zorra from Kochtopf launches a new monthly food event: Bread baking day. The theme for BBD #01 is Herbs.
I couldn’t decide which herb to use and so I decided to create a small selection:
From the top around the clock:
– Nigella (sometimes called ‚Black sesame‘)
– White sesame
– Ground thyme and pink pepper
– Ground coriander
– Sea salt and rosemary
I admit, I got carried away a bit, because some of those are not herbs, but spices. Ah, well.
Flat Bread with Mixed Herbs&Spices
|Source:||Several recipes found in the internet|
|July 1st, 2007 by Sus|
|Categories:||Bread, Baking, Herbs|
|300||gram||Flour (wheat or spelt, no wholemeal)|
|Spices of your choice (Sesame, Coriander seed,|
|lavender, parsley, sage, rosemary and thyme :-), …|
Put the milk into a bowl and add sugar and yeast. Stir gently and let sit for 20 minutes.
Mix the salt into the flour and alternately add water and flour to the milk, mixing it thoroughly. Knead the dough – if necessary, add some water or some flour – until it separates easily from the bowl. Brush with a bit of water, cover the bowl and let the dough rise until it doubles in size.
Preheat the oven to 220°C (~ 420°F).
Sprinkle some flour on the work surface and knead the dough until it is bouncy. Split into equal sized pieces and roll each into a ball first, then flatten it. Put them on a baking tray with baking paper. Let rise again. Brush with some olive oil and spice each flat bread with herbs according to your taste.
Put into the oven for about 10 to 15 minutes.