To get to know any national cuisine better, first of all, one should try bread, it is he who most often appears on the table of any person and is the "quintessence" of any national cuisine. Here you will find a step-by-step recipe for "Byala" Jewish flatbreads. It's delicious, try it!
Main Ingredient: Flour
Dish: Baking / Bread
Cuisine geography: Jewish
- Water - 1 Glass (warm)
- Salt - 1/3 Teaspoon
- Sugar - 0.5 Teaspoons
- Flour - 2 Glasses
- Yeast - 5 Grams (fresh)
- Olive oil - 1 tbsp. the spoon
- Onions - 1 Piece (small size)
- Poppy seeds - 1 Teaspoon
How to make "Jewish bread"
Prepare your ingredients.
Combine yeast, sugar, salt and water in a mixing bowl.
Knead the dough. Cover with plastic wrap and allow to ferment at room temperature for 2 hours.
Fry the onion in olive oil, add poppy seeds to the frying, salt.
Divide the finished dough into 4 parts, first roll the bun, then flatten it into a cake, sprinkle with flour and put on proofing for 30 minutes. Then make a depression in the center of the flatbread and place the fried onions and poppy seeds inside. Preheat the oven, bake at 200 degrees for 12 minutes.
Byala flatbreads are best eaten hot, but cold they are also very tasty.