Traditional recipes

Yogurt bread

Yogurt bread

  • 250 g white flour
  • 250 g mixture of rye flour, spelled and wheat
  • 230 ml water
  • a tablespoon of pine seeds
  • 1 tablespoon salt
  • 200 ml yogurt
  • 2 tablespoons oil
  • 1 tablespoon sugar
  • an envelope of dry yeast

Servings: 1

Preparation time: less than 90 minutes

RECIPE PREPARATION Yogurt bread:

In the pan of the bread machine I put first the liquids, then the powders, finishing with the last flour and yeast. I selected the dough program and after about 5 minutes I checked how the dough comes out. It seemed a bit liquid so I added a handful full of white flour. Thanks to the consistency gained and at the end of the machine program I transferred the dough into a round shape, keeping a thin dough rope to make an X on top. I let it rise for about 30 minutes, I greased it with 2 tablespoons of yogurt, I decorated it with a few nuts and put it in the preheated oven for 40 minutes.


Mix the ingredients in a bowl with a wooden spoon until you get a homogeneous dough. You can significantly increase the amounts of flour or yogurt, if the dough is too soft or the flour will remain in the bowl. It is absolutely normal, the quantities also depend on the humidity and the type of flour used, as well as on the fat in the yogurt or how thick it is. I use pizza flour or 550/650 and goat kefir. However, the above quantities are accurate. Courage, therefore, change the quantities if you feel the need.

Heat the pan on a medium eye of the stove (not the small one, not the big one), over a low to medium heat.

Sprinkle a little flour on the counter and spread the dough until it reaches the size of the bottom of the pan. Stretch carefully, turning it several times. Sprinkle with flour if needed. If it sticks to the countertop, it breaks and you have to start over.

Put a few drops of olive oil in the pan and gently transfer the top, without breaking it. Put the lid on. After a few minutes, turn the glue over and replace the lid. The lip should be golden. Then turn twice more, without removing the lid. In principle, it should be fried for about two minutes, twice, on each side. But keep an eye on it, so it doesn't burn. It is preferable to use a fire that is less than too strong, as it burns on the outside and remains uncooked on the inside.

Take the bread out on a wooden bottom and let it rest / cool for a few minutes, covered with a cotton towel.


Yogurt bread - Recipes

Put water, sugar and salt in a kettle. Put on the fire until the sugar and salt melt. Leave to cool. Sift the flour into a larger bowl and mix with the dry yeast (if it is fresh, rub it with a teaspoon of sugar). Pour water and yogurt in the center of the flour. Stir by hand until it binds. Pour over the oiled work table. Knead for about 15 minutes, incorporating the oil.

Kneading by bringing the dough to the middle. The dough should be elastic, soft that does not stick to the hands. After the dough has risen, turn it over on the table and knead for another 1-2 minutes. The dough should be greased with oil (we no longer use flour).

Divide into 6 pieces and make long rolls.

We knit in 3. Put the breads in trays lined with baking paper. Leave them to rise for 20-25 minutes.

Then grease with beaten egg yolk with 2 tablespoons of milk and sprinkle with seeds.

Bake over medium heat (160-170 degrees C) for about 45 minutes until golden brown.


Maria UDREA

Welcome to my virtual house! I am glad that you have crossed its threshold and I invite you, with great pleasure, to read my posts!

I am a simple person and I always cook, more peasant recipes, as I learned them from my grandmother and mother.

I am also inspired from time to time by the blogroll, or by specialized books, because I like to bring something new in my kitchen and I love it when I pleasantly surprise those I cook with great pleasure.

I would be very happy to know that my recipes can be a source of inspiration in your kitchens!


Maria UDREA

Welcome to my virtual house! I am glad that you have crossed its threshold and I invite you, with great pleasure, to read my posts!

I am a simple person and I always cook, more peasant recipes, as I learned them from my grandmother and mother.

I am also inspired from time to time by the blogroll, or by specialized books, because I like to bring something new in my kitchen and I love it when I pleasantly surprise those I cook with great pleasure.

I would be very happy to know that my recipes can be a source of inspiration in your kitchens!


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