I hesitate to call this "Sumerian," although the person who supplied the recipe said it was. He conceded that the recipe's largely conjectural: https://anthrochef.com/2018/01/29/s.....ds-or-royalty/
So . . .
{Makes 6 flatbreads)
What You Need!
1.5 cups all-purpose flour
1 cup barley flour
1/2 cup whole wheat flour
1/2 tablespoon (or 1 packet) of yeast
2 teaspoons salt
1.5 cups warm water
1 bunch leeks, sliced
2 bunches spring onions or scallions, sliced
4 tbsp. butter
3-6 thinly sliced strips pork belly (or bacon)
What You Do with What You Need!
1. Start by making the dough. Add the yeast to the warm water and let activate for 5-10 minutes. Meanwhile, mix your flours and salt, then combine into a loose dough. Turn onto a surface coated with flour and knead for 10 minutes, until smooth and stretchable. Let rise, covered, in a warm place for 2-4 hours.
2. Meanwhile, cook the onions. Melt the butter in a medium pot or saucepan over medium heat. Cook the onions until they just start to loose their bright color, and turn out into a bowl to cool. Leave at room temperature.
3. When the bread has rested and risen a little, divide it into 6 pieces. Roll each piece into a ball, then flatten into a disc, rolling and stretching into a very thin oval.
4. Coat with a tablespoon or two of the buttery onions, then roll up like a jellyroll. Coil the dough inwards as seen in the picture, tucking the end underneath, then flatten into a disk and roll into the size of a pancake or pita.
5. Put a cold skillet on medium heat with the pork belly inside. Starting cold will render out more fat to cook the bread in. Fry the pork on both sides until it’s browned and a little crispy. Cook the flatbreads for 4-5 minutes on each side, until golden brown and cooked through.
Notes
1. I used 1.5 cups AP and 1.5 cups whole wheat flour, as I didn't have barley flour and was ill-disposed to go hunting for it.
2. I used butter instead of pork belly or bacon fat to cook the flatbreads. They turned out okay anyway.
Verdict: B; the flatbread had a bit of crust and a good dense chew to it. If I make these again, I'll use more leek and spring onions to make sure there's enough filling to go around.
So . . .
{Makes 6 flatbreads)
What You Need!
1.5 cups all-purpose flour
1 cup barley flour
1/2 cup whole wheat flour
1/2 tablespoon (or 1 packet) of yeast
2 teaspoons salt
1.5 cups warm water
1 bunch leeks, sliced
2 bunches spring onions or scallions, sliced
4 tbsp. butter
3-6 thinly sliced strips pork belly (or bacon)
What You Do with What You Need!
1. Start by making the dough. Add the yeast to the warm water and let activate for 5-10 minutes. Meanwhile, mix your flours and salt, then combine into a loose dough. Turn onto a surface coated with flour and knead for 10 minutes, until smooth and stretchable. Let rise, covered, in a warm place for 2-4 hours.
2. Meanwhile, cook the onions. Melt the butter in a medium pot or saucepan over medium heat. Cook the onions until they just start to loose their bright color, and turn out into a bowl to cool. Leave at room temperature.
3. When the bread has rested and risen a little, divide it into 6 pieces. Roll each piece into a ball, then flatten into a disc, rolling and stretching into a very thin oval.
4. Coat with a tablespoon or two of the buttery onions, then roll up like a jellyroll. Coil the dough inwards as seen in the picture, tucking the end underneath, then flatten into a disk and roll into the size of a pancake or pita.
5. Put a cold skillet on medium heat with the pork belly inside. Starting cold will render out more fat to cook the bread in. Fry the pork on both sides until it’s browned and a little crispy. Cook the flatbreads for 4-5 minutes on each side, until golden brown and cooked through.
Notes
1. I used 1.5 cups AP and 1.5 cups whole wheat flour, as I didn't have barley flour and was ill-disposed to go hunting for it.
2. I used butter instead of pork belly or bacon fat to cook the flatbreads. They turned out okay anyway.
Verdict: B; the flatbread had a bit of crust and a good dense chew to it. If I make these again, I'll use more leek and spring onions to make sure there's enough filling to go around.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 2217 x 1662px
Listed in Folders
Looks a LOT like the onion rolls I used to get from a bakery local to me. A friend mentioned it to me one day, and the next time we met for lunch, I brought her a Godiva Chocolates bag with the onion rolls inside. I handed her the Godiva bag and she gave me a puzzled look, peered inside and exclaimed, "Colchester Bakery onion rolls!" She put her face into the bag and inhaled so deeply the sides collapsed. Her daughter looked at her like she was mad. They were that good.
I'm going to split one of these like a bagel and toast it, with a schmear.
There's a Chinese counter part of this and its pretty much green onion flavoured Chinese Naan bread. Scallion pancakes (Cong You Bing, 葱油饼)
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