Semolina Flatbreads with Sesame, Caraway and Fennel Seeds

Semolina Flatbreads with Sesame, Caraway and Fennel Seeds Recipe

Preparation time: 2 hours | Cooking time: 6 minutes | Servings: 8 |

Vegetarian diet

Introduction

Semolina flatbreads with sesame, caraway, and fennel seeds are a delicious and flavorful bread that can be enjoyed on its own or paired with a variety of dishes. The combination of semolina flour and seeds gives these flatbreads a unique texture and taste that is sure to impress your family and friends.

History

This recipe for semolina flatbreads with sesame, caraway, and fennel seeds has its origins in the Middle East, where flatbreads are a staple in many cuisines. The addition of semolina flour and seeds adds a twist to the traditional flatbread recipe, creating a more complex and flavorful bread.

Ingredients

1 tsp of sugar
1 tsp of active dry yeast
2.25 to 2.5 cups of unbleached all-purpose flour
2 tbsp of olive oil
2 tsp of salt
1 cup of semolina, plus more for dusting
Glaze and topping

How to prepare

1. In a large mixing bowl, stir together 1.25 cups of lukewarm water (120°F (49°C) to 130°F) and sugar. Sprinkle in yeast and let it stand until dissolved and foamy, approximately 8 to 10 minutes. Gradually whisk in 1 cup of all-purpose flour. Beat for about 1 minute. Cover with plastic wrap and let it stand at room temperature until bubbly and sponge-like, approximately 1 hour.
2. Stir down the sponge. Stir in oil and salt. Gradually beat in semolina. Add just enough of the remaining 1.25 to 1.5 cups of all-purpose flour until the dough is too stiff to stir. (The dough should be soft.) Turn the dough out onto a lightly floured surface and knead, adding just enough flour to prevent sticking, until the dough is smooth and elastic, approximately 5 to 10 minutes. (You can mix and knead the dough in a stand-up mixer fitted with a paddle attachment, then a dough hook.)
3. Place the dough in a lightly oiled large bowl and turn to coat. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, approximately 1.5 to 2 hours.
4. Place a baking stone or inverted baking sheet on the bottom rack of the oven to heat. Preheat the oven to 500°F (260°C) (Heat the baking stone for 25 minutes before baking; heat the baking sheet for 10 minutes.)
5. Punch the dough down. Turn it out onto a lightly floured surface and knead it several times. Divide the dough into 8 pieces. Form each piece into a ball. Cover and let it rest for 10 minutes.
6. Dust a pizza peel or large spatula with semolina. In a small bowl, combine the egg and 1 tbsp of water; stir briskly with a fork. In another small bowl, mix sesame, caraway, fennel seeds, and salt. Working with two pieces of dough at a time, on a lightly floured surface, use a rolling pin to roll the dough into a 7- to 7.5-inch circle, slightly less than 0.25 inch thick. (Keep the remaining dough pieces covered while you are working.) Place the dough circles on the pizza peel. Brush them with the egg glaze. Sprinkle each with 1.5 tsp of the seed mixture. Using your hands, gently press the seeds into the dough. Prick the dough all over with a fork.
7. Working quickly, open the oven door, hold the pizza peel at a slight angle, and tip the end toward the back of the baking stone. Give the pizza peel a quick jerk, letting one flatbread slide onto the baking stone. Immediately, give the peel another jerk and let the second flatbread slide onto the baking stone. Quickly close the oven door and bake the flatbreads until puffed in places and the bottoms are lightly browned, approximately 5 to 6 minutes. Immediately wrap the baked flatbreads in a kitchen towel to keep them soft and warm. While the first batch bakes, roll out 2 more dough circles. Continue baking and shaping the flatbreads until all the dough and seed topping is used.

Variations

Add chopped fresh herbs like parsley or cilantro to the dough for added flavor.
Sprinkle grated cheese on top of the flatbreads before baking for a cheesy twist.
Use different seed combinations, such as poppy seeds, nigella seeds, or sunflower seeds, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to let the yeast mixture stand until it is foamy and bubbly before adding the flour. This will ensure that the dough rises properly.

- Knead the dough until it is smooth and elastic, but be careful not to over-knead it, as this can make the bread tough.

- Use a baking stone or inverted baking sheet to create a crispy crust on the flatbreads.

- Brush the flatbreads with the egg glaze and sprinkle the seed mixture on top just before baking to add extra flavor and texture.

Serving Suggestions

Serve the semolina flatbreads with sesame, caraway, and fennel seeds warm with a side of hummus, tzatziki, or baba ganoush for a delicious appetizer or snack.

Cooking Techniques

Use a baking stone or inverted baking sheet to create a crispy crust on the flatbreads.

- Prick the dough all over with a fork before baking to prevent air bubbles from forming.

Ingredient Substitutions

You can use whole wheat flour or a gluten-free flour blend in place of all-purpose flour.

- Substitute honey or maple syrup for sugar in the yeast mixture.

Make Ahead Tips

You can prepare the dough for the flatbreads in advance and refrigerate it overnight. Let it come to room temperature before shaping and baking.

Presentation Ideas

Serve the flatbreads on a wooden board or platter with a sprinkle of extra seeds on top for a rustic and appetizing presentation.

Pairing Recommendations

Pair the semolina flatbreads with sesame, caraway, and fennel seeds with grilled meats, roasted vegetables, or a fresh salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover flatbreads in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (180°C) oven for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of semolina flatbreads with sesame, caraway, and fennel seeds contains approximately 200 calories.

Carbohydrates

Each serving of semolina flatbreads with sesame, caraway, and fennel seeds contains approximately 30 grams of carbohydrates.

Fats

Each serving of semolina flatbreads with sesame, caraway, and fennel seeds contains approximately 5 grams of fat.

Proteins

Each serving of semolina flatbreads with sesame, caraway, and fennel seeds contains approximately 6 grams of protein.

Vitamins and minerals

Semolina flour is a good source of iron and magnesium, while sesame seeds are rich in calcium and fennel seeds are high in vitamin C.

Alergens

This recipe contains wheat and sesame seeds, which may be allergens for some individuals.

Summary

Semolina flatbreads with sesame, caraway, and fennel seeds are a nutritious and delicious bread option that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Semolina flatbreads with sesame, caraway, and fennel seeds are a flavorful and versatile bread option that can be enjoyed on its own or paired with a variety of dishes. With a crispy crust and a soft interior, these flatbreads are sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Semolina Flatbreads with Sesame, Caraway, and Fennel Seeds. It was a chilly autumn afternoon, and I was at a bustling market in the heart of the city. As I wandered through the stalls, a mysterious old woman caught my eye. She was selling an array of spices and herbs, and her weathered hands were busy mixing together a fragrant blend of seeds and grains.

Intrigued, I approached her and asked her what she was making. With a twinkle in her eye, she told me about the traditional flatbreads of her homeland, a faraway place filled with exotic flavors and ancient recipes. She spoke of the importance of using high-quality ingredients and the art of balancing flavors to create a harmonious dish.

I was captivated by her words and begged her to share her recipe with me. With a wise smile, she handed me a faded piece of parchment covered in delicate script. She explained that the key to making the perfect flatbreads lay in the careful selection of spices and the gentle touch of a skilled cook.

I eagerly took the recipe home and set to work in my kitchen, determined to recreate the magic I had witnessed at the market. I gathered the ingredients – semolina flour, sesame seeds, caraway seeds, fennel seeds, salt, water, and olive oil – and set about making the dough.

As I mixed the flour with the seeds and added the water, the kitchen filled with the warm, earthy scent of the spices. I kneaded the dough until it was smooth and elastic, then let it rest while I heated a cast-iron skillet on the stove.

I rolled out the dough into thin rounds and placed them in the hot skillet, watching as they puffed up and turned golden brown. The aroma that wafted from the pan was intoxicating, a heady mix of toasted seeds and savory spices.

When the flatbreads were done, I brushed them with olive oil and sprinkled them with a pinch of sea salt. I couldn't wait to taste the fruits of my labor, to see if I had captured even a fraction of the magic of the old woman's recipe.

As I bit into the warm, crispy bread, I was transported back to that bustling market, surrounded by the sights and sounds of a world filled with mystery and wonder. The flavors danced on my tongue, a symphony of nutty sesame, fragrant caraway, and sweet fennel. It was a taste unlike any I had experienced before, a tantalizing blend of spices and memories that lingered long after the bread was gone.

Since that day, I have made those flatbreads countless times, each batch a tribute to the ancient wisdom of the old woman and the power of a well-crafted recipe. I have shared them with friends and family, passing on the tradition of those magical flatbreads to a new generation of cooks.

And as I sit here, savoring a warm flatbread fresh from the oven, I am filled with gratitude for the chance encounter that led me to this recipe. It is a reminder that food is more than just sustenance – it is a connection to the past, a bridge to other cultures, and a celebration of the simple joys of life. And for that, I will always be grateful.