Bulgur breads

 
                               BULGUR BREADS
 
 Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A28
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          fine or medium bulgur
    1 1/2  teaspoons     salt
    2      cups          boiling water
      1/2  cup           minced onion
                         Approximately 2 cups unbleached hard white
                         or all-purpose flour
 
 You will need a medium-sized bowl, a food processor (optional), unglazed
 quarry tiles to fit on
 the bottom rack of your oven, and a rolling pin.
 Place the bulgur and salt in a food processor, pour the boiling water over,
 and stir or process
 briefly to mix. Let stand for thirty minutes. When you come back to the
 bulgur mixture, it will look
 like the bulgur has totally absorbed the water. However, proceed by adding 1
 cup flour and the
 minced onion, and process for 1 minute. The dough should come together into
 a large ball as
 you process. If it doesn't, feel the dough: If it feels dry and floury,
 start the processor, add 2
 tablespoons warm water and process for 30 seconds; again if the bulgur and
 flour still don't come
 together, add another 2 tablespoons water and process.
 Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out
 onto a well-floured
 surface. (If your processor is too small to handle the whole dough, work
 with half at a time,
 adding 1/2 cup flour to each portion, then combine when you turn out of the
 processor and knead
 by hand). Knead by hand for 4 to 5 minutes.
 Alternatively, if you do not have a food processor, combine bulgur, salt and
 boiling water in a
 medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour
 and stir in. Add
 another 1/2 cup flour and use your hands to fold flour into the dough. With
 a little persistence,
 you will soon have a dough (although somewhat sticky) that you can knead.
 Turn out onto a well-
 floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky
 at first, but will soon
 come together into a smooth workable dough; you may be surprised to discover
 how kneadable
 bulgur is.
 When finished kneading, cover the dough with plastic wrap and let stand
 until you are ready to
 proceed further, for 15 minutes to an hour, whatever is convenient.
 To bake, have your oven preheated to 450 degrees with baking stone or quarry
 tiles in place on
 a rack in the bottom third of the oven. Divide the dough into 8 pieces, and
 flatten each on a well-
 floured bread board. With a rolling pin, roll out one or two breads until
 very thin, about 8 to 10
 inches in diameter. Work with only one or two at a time, as many as will fit
 in your oven. When
 ready, handle the bread gently as you place it on the hot tiles. (You can
 also try dusting a peel or
 the back of a baking sheet with flour and using peel or sheet to transfer
 breads to hot tiles.) Bake
 on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to
 1 1/2 minutes. The
 bread should begin to brown around the outside. When baked, keep breads warm
 by stacking
 them one on top of the other and wrapping them in a clean kitchen towel.
 Serve warm.
 Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches
 in diameter.
 
 
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 NOTES :  The dough for this cracker-like unyeasted flatbread is easily mixed
 in the food
 processor. The breads have a wonderful aroma as they bake and a satisfying
 savory taste, for
 the dough is made of full-grain bulgur, with only a little flour, and
 flavored with minced onion.
 The breads bake quickly in the oven. Bulgur breads go wonderfully with
 cheese, or strong
 flavors. Leave them to dry out and use as crackers, or wrap in a cloth to
 keep chewy and supple.