Bulgur Breads

* Exported from MasterCook *

BULGUR BREADS

Recipe By : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fine or medium bulgur
1 1/2 teaspoons salt
2 cups boiling water
1/2 cup minced onion
Approximately 2 cups unbleached hard white
or all-purpose flour

You will need a medium-sized bowl, a food processor (optional), unglazed
quarry tiles to fit on
the bottom rack of your oven, and a rolling pin.
Place the bulgur and salt in a food processor, pour the boiling water over,
and stir or process
briefly to mix. Let stand for thirty minutes. When you come back to the
bulgur mixture, it will look
like the bulgur has totally absorbed the water. However, proceed by adding 1
cup flour and the
minced onion, and process for 1 minute. The dough should come together into
a large ball as
you process. If it doesn't, feel the dough: If it feels dry and floury,
start the processor, add 2
tablespoons warm water and process for 30 seconds; again if the bulgur and
flour still don't come
together, add another 2 tablespoons water and process.
Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out
onto a well-floured
surface. (If your processor is too small to handle the whole dough, work
with half at a time,
adding 1/2 cup flour to each portion, then combine when you turn out of the
processor and knead
by hand). Knead by hand for 4 to 5 minutes.
Alternatively, if you do not have a food processor, combine bulgur, salt and
boiling water in a
medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour
and stir in. Add
another 1/2 cup flour and use your hands to fold flour into the dough. With
a little persistence,
you will soon have a dough (although somewhat sticky) that you can knead.
Turn out onto a well-
floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky
at first, but will soon
come together into a smooth workable dough; you may be surprised to discover
how kneadable
bulgur is.
When finished kneading, cover the dough with plastic wrap and let stand
until you are ready to
proceed further, for 15 minutes to an hour, whatever is convenient.
To bake, have your oven preheated to 450 degrees with baking stone or quarry
tiles in place on
a rack in the bottom third of the oven. Divide the dough into 8 pieces, and
flatten each on a well-
floured bread board. With a rolling pin, roll out one or two breads until
very thin, about 8 to 10
inches in diameter. Work with only one or two at a time, as many as will fit
in your oven. When
ready, handle the bread gently as you place it on the hot tiles. (You can
also try dusting a peel or
the back of a baking sheet with flour and using peel or sheet to transfer
breads to hot tiles.) Bake
on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to
1 1/2 minutes. The
bread should begin to brown around the outside. When baked, keep breads warm
by stacking
them one on top of the other and wrapping them in a clean kitchen towel.
Serve warm.
Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches
in diameter.


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NOTES : The dough for this cracker-like unyeasted flatbread is easily mixed
in the food
processor. The breads have a wonderful aroma as they bake and a satisfying
savory taste, for
the dough is made of full-grain bulgur, with only a little flour, and
flavored with minced onion.
The breads bake quickly in the oven. Bulgur breads go wonderfully with
cheese, or strong
flavors. Leave them to dry out and use as crackers, or wrap in a cloth to
keep chewy and supple.