Monday, November 7, 2011
Recipes for the flat Bread and the Israeli Salad below.
Israeli Tomato Cucumber salad
3 Roma tomatoes
1 English cucumber
1 bell pepper- your choice red, orange or yellow
3 tablespoons Olive oil
2 tablespoons Lemon juice
1 heaped tablespoon of Fresh or dried mint
Salt and pepper to flavor
Finely chop all the vegetables ( you can peel cucumber if you like). Combine them in a large bowl, right before serving toss with olive oil, lemon juice, mint and salt & pepper. Serve at room temperature.
* for the pizza add 1 cup of Romane lettuce to the salad
2 1/2 cups lukewarm water
1 Tbsp. yeast (1 packet)
1 tsp. sugar
1 Tbsp. salt
6 – 7 cups all-purpose or bread flour
Make the Dough: Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let sit for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.
Put the kneaded dough in an oiled bowl to rise, cover the bowl with plastic wrap and a dish towel, and put it in a warm spot. Let the dough rise for 1 hour, or until it has doubled in size.
Preheat the oven to 500°F.
Divide the dough into 12 pieces and pat each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims; 6 dough rounds fit on a half-sheet pan. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.
* If making the Pizza , divide the dough in half save one half to make a large crust and use the other for smaller flatbreads for Hummus, they also freezes well. For the Pizza spread the dough on a large Piza pan to bake.
Dimple the flatbreads one more time. Drizzle with Olive oil Bake the flatbreads, one baking sheet at a time, for 8-10 minutes, or until the flatbreads are golden.