…ist etwas, was wir manchmal sehr vermissen hier, nicht Vollkorn, nicht vollwertig aber einfach lecker. Heute, mein kleines so einfaches Rezept dafür (man könnte es auch das 4-Zutaten-Brot nennen):
Weißmehl [white flour]
Lauwarmes Wasser [warm water]
Ja das wars schon:) that´s it..
This pan bread is something that we sometimes miss here, it´s not a whole grain bread, not whole foods, but simply delicious. Today, my small so simple recipe for you (you could also call it the 4-ingredients bread).
Put the flour, the salt and the yeast into a large bowl and stir a bit, add some of the warm water with one hand while beginning to work the dough with the other hand. You will feel soon how much water you need or if you have to add more flour to get thick dough that does not stick on your fingers any more.
Knead all ingredients well and if you think you’re done, then continue kneading for a while! I knead the dough now on a flat surface, the dough must be super-super light and fluffy to knead:) I wet my hands again and again, this helps to get a smooth dough!
Take a wet towel and lay it on the top of the bowl-let the dough rest for about 60-120 min. Put a bit of flour into your hands and on the table, form small pieces about the size of an egg or a bit larger and let them rest again for some minutes (covered with a wet towel again).
Warm a [little greased] pan on medium heat. Now take one piece on a floured surface (not too much flour!) and gently form it into a flat bread. Bake it from both sides and turn the bread often, if you do it right the bread goes up like an Airbag :))
My tip: Always ensure that the dough will not get dry…this is the secret!
In Morocco, the bread is usually eaten in the afternoon and served with oil and honey…And as always my son was with me, making his own little pan-breads:)
Und wer eine Beschreibung auf Deutsch braucht, bitte einfach bescheid geben.