350 g white wheat flour, t550 150 g strong white wheat flour 150 g yoghurt 100 g milk, lukewarm 50 g pistachios, chopped 50 g raisins, chopped 30 g desiccated coconut 30 ml sunflower oil 15 g onion seeds 15 ml sesame oil 10 g yeast 5 g fennel seeds 5 g salt 5 g sugar Butter, for wash
Dissolve yeast and sugar in milk, leave for 15 minutes. Sieve flours into a large bowl with the salt, stir in the oils and yoghurt, and yeast mixture. Fold out onto a clean work surface, knead for 15 minutes until the dough is soft and spongy. Add more sunflower oil if necessary. Add half of the onion seeds and make sure they are evenly distributed through the dough. Leave to rise for an hour, degas and leave for a further hour. Divide into six equal pieces, roll each one less than 1 cm thick with a 20 cm diameter and pull into a tear shape. Place the pieces on heated trays dusted with half of the coconut, cover and leave to rise for 30 minutes. Preheat oven to highest setting. Bake for five minutes. Combine remaining coconut, fennel seeds, pistachios, raisins and remaining onion seeds. Remove tray from oven, turn off heat and leave oven door open. Wash each bread liberally with butter, sprinkle with coconut mixture, place tray back in oven for three minutes.
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