CorumBlog 2.0

… 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

Centerpiece:
– Lavender

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
Yields:	6 pieces

Ingredients:

300	gram	Flour (wheat or spelt, no wholemeal)
1	teaspoon	Salt
75	ml	Milk, lukewarm
1	tablespoon	Dry Yeast
1/2	teaspoon	Sugar
150-200	ml	Water, lukewarm
		Spices of your choice (Sesame, Coriander seed,
		lavender, parsley, sage, rosemary and thyme :-), …
		Olive oil

Preparation:

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.

Deutsche Version

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