Sunday, January 16, 2011

Flatbreads with Spinach and Garlic/Chlebki ze szpinakiem i czosnkiem

A few years ago I used to make flat breads (usuing yeat) more often. We ate it with shrimp curry almost every Sunday. Then I stopped using yeast and I started serving carry with rice. But from time to time I like to cook some sourdough flat breads.
Submitted to yeastspotting.

Sourdough starter/Zaczyn
1 teaspoon sourdough/lyzeczka zakwasu
300 g white whole wheat flour/maki pszennej razowej
300 g water/wody
Let ferment for 8 hours./fermentacja-8 godzin.

Final dough/Ciasto chlebowe
400 g white whole wheat flour/maki jak wyzej
645 g buttermilk/maslanki
600 g sourdough/zaczynu
Mix the ingredients listed above and set aside for half an hour. Then add
10 g salt and mix the dough. Let ferment for 3 hours./Wymieszac i odstawic na pol godziny. Dodac 10 g soli i odstawic na 3 godziny.

Then mix the ingredients:/Nastepnie dodac:
445 g  frozen spinach (thawed and squeezed out moisture completely)/rozmrozonego szpinaku-dobrze odcisnietego
1 bulb roasted garlic/glowke pieczonego czosnku
100 g white whole wheat flour/maki j.w.
and work them through the dough./wymieszac z ciastem i wstawic do lodowki na 8 godzin (uzyc w ciagu doby)
Then put in the fridge for at least 8 hour (it will last for 24 hours).

Remove the dough from the fridge and pre-shape into a bowl. Let rest for 15 minutes to relax gluten.
Divide into 8-10 pieces and shape into small balls./Wyciagnac ciasto z lodowki na powierchnie obsypana maka i uformowac kule. Zostawic na kwadrans.Podzielic na 8-10 kawalkow i uformowac z nich kulki.

Flatten each ball on lightly floured surface, rolling it into thick disk./ Kulki splaszczyc i lekko rozwalkowac.

Preheat your oven to 500F with a baking stone. Next turn the oven to high broil. Bake flat breads for  5 - 7 minutes  each side./ Piec na kamieniu w maksymalnie nagrzanym piekarniku-na najnizszej polce. Piec po minimum 5 minut na kazdej stronie chlebka.

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