Many moons ago, I made a Libyan dish called Sfinz which is actually a Libyan doughnut.The blog that I had referred had loads of recipes from Libya and when I was browsing I found a bread that could be made with left over Sfinz dough.
So I divided my original dough into two parts made doughnuts with one and this bread with the other half.
Adapted from - here
All purpose flour- 1/2 cup
Whole wheat flour - 1/2 cup
Instant yeast-1/4 tablespoon
Baking powder- 1/2 teaspoon
Salt- 1/2 teaspoon
Sugar- 1 teaspoon
Milk,warm - 1/4 cup
Water- 1/8 cup
Olive oil-1 tablespoon
Red bell pepper-1/2 finely chopped
Coriander leaves- a handful,chopped
a bowl take the flour and put in sugar, salt, yeast, baking powder,oil.
Whisk.Mix water and milk and add to the flour mixture little by little.
You may not use all of the milk-water mixture. The liquid quantity
depends on the quality of the flour. If needed, add a few more teaspoons
of warm water.Bring the dough together.
Transfer the dough on to the work surface and knead well for 10 minutes
till the dough is elastic and smooth.Place in an oiled bowl and cover
loosely. Let it triple its size.
After the dough rises to thrice its volume, punch it down.Add the bell pepper, coriander leaves and oregano. Knead well so that they are well incorporated into the dough.
Transfer onto the prepares tin and spread it out well. Brush generously with oil and cover loosely and set aside for an hour. Bake at 180 degrees in a pre-heated oven for 20-30 minutes or till done.
Slice and serve with flavored tea once the bread has cooled completely.
This is part of the
Labels: Bake-A-Thon, Bakeathon 2015, Breads, Cooking with herbs / flowers, Flavors from across the border, Herbs, Libyan Cuisine, Step-by-step Pictorial Recipes