1 January, 2023
Somun
Posted in : Uncategorized on by : admin
Somun Bread for Cevapi
This bread is a must with Cevapi.
Servings: 4 small loaves
Ingredients
- 4 1/2 cups flour (type 00 is best)
- 2 teaspoons salt
- 5/8 cup milk
- 5/8 cup water
- 1 package dry yeast
- 5 tablespoons plain yogurt
Instructions
- Warm the milk (lukewarm not boiling), stir in the yeast, and let sit until yeast is activated – about 10 minutes.
- In a separate bowl, mix together the flour and the salt.
- Once the yeast is activated, add to the flour along with the yogurt and water.
- Turn mixture onto a floured surface and knead. The dough should be sticky so avoid adding additional flour. Return the dough to the bowl, cover and allow to rise in a warm place until doubled in size – about 1 1/2 hours.
- Preheat the oven and the baking tray to your oven's maximum temperature. For me this is 450 degrees.
- Return proofed dough to a floured surface and divide into 4 equal parts.
- Shape each portion into a ball, turn it in the flour adn using your fingers to form a flat shape. Do not use a rolling pin as this will remove the air from the dough. The somun should be about the thickness of a finger.
- Place the somun on parchment paper and allow to rise while the oven is preheating.
- With the back of a knife or a wooden skewer, create a grid on top of each somun.
- Put the somuns in the oven – do this as fast as possible to prevent the oven from cooling down. Bake for 7-10 minutes. Length will vary depending on the heat of the oven. They are done when inflated and golden brown.
- Remove from the oven and wrap in a kitchen towel to keep warm until needed.