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Tag: dough

Semolina Flatbread: Rougag
This was my first time making flat bread and I am not much of a baker to begin with so I was stoked with the result. This has to be the oldest form of bread making (that long history in itself is exciting) and you are going need a lot of elbow grease and a bit of practice.

I tend to be drawn to dishes where the simplicity of the ingredients give no hint to the joy that the final product makes you feel. It is what compels me to cook and share my experiences with you.

Steps
1. Making the dough
2. Kneading the dough
3. Cooking the bread
Ingredients (for 3 pieces)
- 100g wheat semolina (preferably from durum wheat and yellow colour)
- 1 tsp salt (I don’t use salt in the rest of my cooking so this was perfect, reduce if needed)
- Cold water
- Plain white flour, to dust work surfaces and hands
- Olive oil to coat fry pan each time
Equipment
- 1 mixing bowl
- 1 rolling pin
- 1 fry pan
Making the dough
1. Put the semolina and salt into a mixing bowl.
2. Add a tiny bit of cold water and mix with your hands.
3. Keep adding cold water and mixing until the dough is elastic and smooth.
Kneading the dough
1. Knead the dough for about 15 minutes (if like me you are new to this I have included an external youtube video with a great technique).
2. Let the dough sit for 15 minutes and then break into balls (100g of semolina should about get you 3 balls).
3. Sprinkle your work surface with some plain white flour and roll the balls out into very flat discs.
Cooking the bread
1. Oil your fry pan and bring to a medium low heat.
2. Cook one side of the bread, then the other, waiting for it to bubble before flipping.
3. Turn the heat down a bit if you find the bread is burning before it is ready to be flipped.
4. Wipe the pan clean.
5. Repeat steps 1 to 4 for each piece of bread.
Serving

I roughly tore the bread and added them to a Moroccan Style Chickpea Stew With Lamb (ala Chakhchoukha) that I was trying to reverse engineer. It was the perfect taste and texture addition to the meal.

I even used it as a ‘spoon’ to get the last of the sauce from the bowl. A good sign of success and a use of the bread that I understand was probably the whole point mists of time.

Enjoy and please feel free to help me improve my bread making,

PK

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Written by

PK

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July 24, 2018
PK’s Cheesy Sticks
The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).

I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.

Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.

You will be:
1. Making the dough and letting it sit.
2. Rolling and cutting the dough.
3. Cooking the dough.
4. Serving and storing.
You will need:
- Ingredients:
  - 1 egg (beaten) for the dough mix
  - 1 egg (beaten) for brushing the dough sticks
  - 4 Tbsp salted butter
  - 2 Tbsp of garlic infused olive oil (or plain)
  - 2 Tbsp cup of milk
  - half a small packet of bakers yeast
  - 1/2 cup grated cheese (I used cheddar)
  - 1.5 cups flour
  - 1/2 tsp raw sugar
  - 1/2 tsp table salt
  - ground black peppercorns to taste
- Equipment:
  - a fork or whisk to beat the eggs
  - a fork for mixing the dough mix
  - a mixing bowl
  - a grater for the cheese
  - a rolling pin
  - a dough or pizza cutter
  - an oven tray lined with baking paper
Making the dough and letting it chill
1. Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
2. Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
3. Mix in the 1/2 cup grated cheese.
4. Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
5. Add in the yeast to the egg mix and give it a light mixing.
6. Make a well in the dough mix and pour the egg mix into it.
7. Mix with a fork and then give it a quick kneading (still in the bowl).
8. Cover the bowl with cling film and pop it into the fridge for a few hours.
Rolling and cutting the dough
1. Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
2. Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
3. Brush a bit of the second beaten egg over all of the twists.
4. Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.
Knead, roll and cut:

Brush and garnish:

Cooking the dough
1. Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.
Serving and storing

I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).

They will store well in a Tupperware container or a paper bag for a few days.

Enjoy,

PK
Written by

PK

·

March 17, 2017
Baked Cheesy Sticks
The hardest part about making these easy peasy cheesy sticks is waiting for the dough to be ready. Oh and not eating them all before everyone else gets them :).

I have adapted the recipe from http://www.homecookingadventure.com/recipes/homemade-cheese-sticks.

Hot tip: Let your salted butter soften at room temperature for a while. It will make it more workable.

You will be:
1. Making the dough and letting it sit.
2. Rolling and cutting the dough.
3. Cooking the dough.
4. Serving and storing.
You will need:
- Ingredients:
  - 1 egg (beaten) for the dough mix
  - 1 egg (beaten) for brushing the dough sticks
  - 4 Tbsp salted butter
  - 2 Tbsp of garlic infused olive oil (or plain)
  - 2 Tbsp cup of milk
  - half a small packet of bakers yeast
  - 1/2 cup grated cheese (I used cheddar)
  - 1.5 cups flour
  - 1/2 tsp raw sugar
  - 1/2 tsp table salt
  - Ground black peppercorns to taste
- Equipment:
  - 1 fork or whisk to beat the eggs
  - 1 fork for mixing the dough mix
  - 1 mixing bowl
  - A grater for the cheese
  - 1 rolling pin
  - 1 dough or pizza cutter
  - An oven tray lined with baking paper
Making the dough and letting it chill
1. Put the 1.5 cups flour into your mixing bowl and mix in the 1/2 tsp raw sugar and 1/2 tsp table salt.
2. Drop in the 4 Tbsp salted butter into the bowl and mix in with your hands until you have a slightly crumbly feel.
3. Mix in the 1/2 cup grated cheese.
4. Beat one of the eggs with the 1/4 cup oil and 1/4 cup milk.
5. Add in the yeast to the egg mix and give it a light mixing.
6. Make a well in the dough mix and pour the egg mix into it.
7. Mix with a fork and then give it a quick kneading (still in the bowl).
8. Cover the bowl with a tea towel and pop it into the fridge for a few hours.
Rolling and cutting the dough
1. Working with a bit of extra flour to stop everything sticking, roll out the dough and cut into strips using a pizza cutter.
2. Put the strips onto an oven tray lined with baking paper (I put a little twist into each for effect).
3. Brush a bit of the second beaten egg over all of the twists.
4. Sprinkle with pepper, salt, more cheese, Jalapeno Chili Powder etc etc.
Knead, roll and cut:

Brush and garnish:

Cooking the dough
1. Pop the twists/sticks into a fan-forced oven (preheated to 180C) and cook for about 20 minutes or until golden.
Serving and storing

I just popped them on a cooling rack for a bit but you can serve them straight away. Perhaps with a bit of PK’s Coriander And Garlic Sauce or aioli :).

They will store well in a Tupperware container or a paper bag for a few days.

Enjoy,

PK

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

[mc4wp_form id=”15771″]
Written by

PK

·

March 17, 2017