Turkish Bread Rounds with Mediterranean Zucchini Salad Recipe
Ingredients
| Turkish Bread Rounds | ||
| Warm water | 1 Cup (16 tbs) | |
| Yeast | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| All purpose flour | 2 1/2 Cup (16 tbs), unbleached | |
| Oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Mediterranean Zucchini Salad | ||
| Zucchini | 2 Small | |
| Green pepper | 1 Small | |
| Tomato | 1 Small, chopped | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs) | |
| Parsley leaves | 1/4 Cup (16 tbs), minced | |
| 4 Greek olives (preferably Kalamata), split and pitted | ||
| Green onions | 2 Large, thinly sliced | |
| Lemon juice | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Wine vinegar | 1 1/2 Teaspoon | |
| Anchovy paste | 1 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon, dried | |
| Pinch of dried oregano | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
For bread rounds: Oil large bowl; set aside.
Combine water, yeast and sugar in another mixing bowl and let proof until foamy, about 10 minutes.
Add 2 cups flour, oil and salt and blend well; add remaining flour if dough is too wet (dough should be moist).
Knead into smooth ball until it leaves sides of bowl.
Transfer to oiled bowl, turning to coat all surfaces.
Cover with damp towel and let stand in warm place until doubled in bulk, about 1 hour.
Meanwhile, prepare zucchini salad.
Combine all ingredients for salad in large bowl and toss gently but thoroughly.
Taste and adjust seasoning (salad should be highly seasoned).
Cover and chill until ready to use.
Place dough on well-floured board.
Cut into 16 equal pieces.
Roll out each piece as thinly as possible into circle 4 inches in diameter.
Place each round on lightly floured baking sheet.
Heat heavy skillet over medium-high heat.
Oil lightly.
Place a bread round in skillet, stretching and patting into neat circle.
Cook quickly on both sides until browned lightly in spots, about 30 seconds per side.
Repeat until all are cooked, making sure pan regains high heat for each piece.
Bread rounds are best served right out of the pan, but they may be stacked while still warm and wrapped in foil to retain moisture.
Drain salad; taste and adjust seasoning again.
Serve from bowl beside basket of warm bread rounds.
Let guests help themselves (about 2 generous tablespoons of salad will fill each round).
Combine water, yeast and sugar in another mixing bowl and let proof until foamy, about 10 minutes.
Add 2 cups flour, oil and salt and blend well; add remaining flour if dough is too wet (dough should be moist).
Knead into smooth ball until it leaves sides of bowl.
Transfer to oiled bowl, turning to coat all surfaces.
Cover with damp towel and let stand in warm place until doubled in bulk, about 1 hour.
Meanwhile, prepare zucchini salad.
Combine all ingredients for salad in large bowl and toss gently but thoroughly.
Taste and adjust seasoning (salad should be highly seasoned).
Cover and chill until ready to use.
Place dough on well-floured board.
Cut into 16 equal pieces.
Roll out each piece as thinly as possible into circle 4 inches in diameter.
Place each round on lightly floured baking sheet.
Heat heavy skillet over medium-high heat.
Oil lightly.
Place a bread round in skillet, stretching and patting into neat circle.
Cook quickly on both sides until browned lightly in spots, about 30 seconds per side.
Repeat until all are cooked, making sure pan regains high heat for each piece.
Bread rounds are best served right out of the pan, but they may be stacked while still warm and wrapped in foil to retain moisture.
Drain salad; taste and adjust seasoning again.
Serve from bowl beside basket of warm bread rounds.
Let guests help themselves (about 2 generous tablespoons of salad will fill each round).
Chef
