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Grilled Teardrop Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package, About 1 Tablespoon)|
|Warm water||3⁄4 Cup (12 tbs) (110 F Or 45 F)|
|Ghee/Melted butter||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Plain yogurt||1⁄2 Cup (8 tbs) (At Room Temperature)|
|All purpose flour||3 Cup (48 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||3 Tablespoon|
|Poppy seeds/Sesame seeds||2 Tablespoon (If Desired)|
Serving size: Complete recipe
Calories 3648 Calories from Fat 1880
% Daily Value*
Total Fat 215 g330%
Saturated Fat 102.5 g512.4%
Trans Fat 0 g
Cholesterol 416.8 mg
Sodium 2021 mg84.2%
Total Carbohydrates 380 g126.6%
Dietary Fiber 25.4 g101.6%
Sugars 37.4 g
Protein 60 g119.3%
Vitamin A 2.4% Vitamin C 1.5%
Calcium 65.8% Iron 133.9%
*Based on a 2000 Calorie diet
In a medium-size bowl, dissolve yeast in water.
Stir in 1 teaspoon of sugar.
Let stand 5 to 10 minutes or until foamy.
When yeast mixture begins to foam, stir in remaining sugar, 2 tablespoons of Ghee and yogurt.
In a food processor fitted with the steel blade, process salt, 2-1/2 cups of all-purpose flour and whole-wheat flour a few seconds to blend.
With machine running, pour yeast mixture through feed tube.
Process 15 seconds.
Add as much of remaining all-purpose flour as needed until mixture forms a ball.
If dough causes machine to labor and slow down, sprinkle in all-purpose flour, 1 teaspoon at a time.
When a ball forms, process 60 seconds.
Remove steel blade from food processor.
Oil hands and remove dough.
On a lightly floured surface, knead dough 30 seconds.
Smooth in a rounded shape.
Rub dough lightly with oil; place in oiled bowl.
Cover lightly with a damp kitchen towel.
Let dough rise 1 hour or until doubled.
Punch down dough; let rise again 1 hour or until doubled.
Place a heavy iron griddle in oven.
Preheat oven to 500F (260C).
Punch down dough.
Roll out dough in a 12-inch-long sausage-shaped roll; cut in half.
Cut each half in 6 even-size pieces.
Working with 6 pieces of dough, gently pat each dough piece in a ball.
Flatten balls; roll out each flattened ball in an elongated teardrop shape about 5-inches long and no more than 1/4-inch thick.
Roll top portions about 3-1/4-inches wide.
Taper bottom portions in a rounded point.
Brush both sides of dough with 1/2 cup of Ghee.
Sprinkle with poppy seeds, if desired.
Lay as many pieces of dough as will fit on extremely hot griddle.
Broil dough 4 to 5 minutes or until slightly puffed and dark golden-brown.
Turn over and brown other side.
Repeat with remaining pieces of dough.