* Exported from MasterCook *
Greek Flat Breads with Two Toppings - Laganes
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsp. active dry yeast
1 1/2 cups flour -- plus more for dusting
1 cup fine semolina
3/4 cup whole wheat flour
1/2 cup barley flour
1 tsp. kosher salt -- plus more
1 tsp. ground coriander
1/2 tsp. ground caraway seeds
1/4 tsp. ground mahlepi -- (optional)
1/4 tsp. freshly ground black pepper -- plus more
1/2 cup extra-virgin olive oil -- plus more for brushing
1/2 red onion -- thinly sliced
1 tbsp. tomato paste
3/4 cup marsala wine -- or port
1 tbsp. honey
1/2 tsp. ground cinnamon
1/4 tsp. crushed red chile flakes -- or 1/2 tsp. Aleppo pepper, plus more
1 can whole peeled tomatoes -- (28 oz.) undrained and crushed by hand
2 medium zucchini -- julienned
14 oz. feta -- crumbled
1. In a large bowl, stir together yeast and 1 3/4 cups water heated to
115°; let sit until foamy, about 10 minutes. In a large bowl, whisk
together flour, semolina, whole wheat and barley flours, salt, coriander,
caraway, mahlepi, and pepper until combined. Add yeast mixture and stir to
form a dough. Transfer dough to a floured work surface and knead until
smooth, about 5 minutes. Shape dough into a ball and place in a lightly
oiled bowl; cover bowl with plastic wrap and let sit until doubled in
size, about 1 hour.
2. Meanwhile, make the tomato sauce: Heat 6 tbsp. oil in a 4-qt. saucepan
over medium-high heat. Add onions; cook until soft, about 10 minutes. Add
tomato paste; cook, stirring, until glossy, about 2 minutes. Add marsala,
honey, cinnamon, chile flakes, and tomatoes; bring to a boil. Reduce heat
to low and cook, partially covered and stirring occasionally, until sauce
thickens, about 1 hour. Season sauce with salt and set aside.
3. Heat remaining oil in a 12" skillet over medium heat. Add zucchini and
season with salt and pepper. Cook, stirring, until tender, about 8
minutes; set aside.
4. Uncover dough, divide into 16 portions; roll each into a ball. Transfer
dough balls to a floured baking sheet and cover with a damp tea towel; let
rest for 30 minutes. Working with one dough ball at a time, transfer dough
to a lightly floured work surface and use a rolling pin to roll dough into
an 8" disk about 1/2" thick; transfer the disk to a parchment paper–lined,
floured baking sheet, sprinkle with more flour, and repeat with remaining
dough, placing a piece of parchment paper between each rolled disk. Cover
disks with plastic wrap until ready to use.
5. Heat a 12" cast-iron skillet over medium-high heat. Working with one
dough disk at a time, brush with olive oil and place in skillet. Cook,
flipping once, until puffed and golden brown, 3–4 minutes. Spoon tomato
sauce or zucchini over top and sprinkle with feta and more chile flakes.
SERVES 8 – 10
ChupaNote: this makes a lovely Greek pide as a base for Greek pizzas. If
you're in a hurry, just use commercial Greek pide bread (thicker than the
Middle Eastern pita breads). This can be made on an outdoor grill once you
have the tomato base put together.
Mahlepi is a seasoning found in Greek, Turkish and Middle Eastern cuisine.
It can be found in ethnic groceries and markets, or online.
Cuisine:
"Greek"
Source:
"Saveur [magazine]"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"16 8-inch pizzas"
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Per Serving (excluding unknown items): 261 Calories; 13g Fat (43.8%
calories from fat); 8g Protein; 28g Carbohydrate; 3g Dietary Fiber; 22mg
Cholesterol; 415mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 900252 0 0 0 0 0 0 0 0 3624 0 0 3272
