Berber Soft Bread Food

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE

Steps:

• Pre-heat oven to 435 F / 225 C.

BERBERE SPICE MIX (ETHIOPIAN)

Steps:

• Combine and whisk together all ingredients.
• Store in airtight container.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BERBER BREAD

Steps:

• In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
• On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.

BERBER SKILLET BREAD

Steps:

• Make the starter: In a glass or ceramic bowl, combine 2/3 cup semolina flour with the all-purpose flour. Gradually stir in 3/4 cup water to make a wet dough. Mix in garlic, cover, wrap in a towel and leave in a warm place, like an unheated oven, for a day.
• Uncover the starter, add 1/4 cup water and the remaining 1/2 cup semolina flour, and mix. Cover, wrap in a towel, and leave for 12 to 24 hours. The starter will get a crusty top and blossom underneath. Scoop out 1/2 cup starter and discard the rest, including garlic cloves (otherwise, as it continues to ferment, the smell would drive you out of your home).
• Make the bread: In a food processor fitted with the metal blade, combine extra-fine semolina flour, the 1/2 cup of starter, the yeast and salt. Pulse once or twice. Add 1 cup warm water and process for 15 to 20 seconds to knead. Let rest 10 minutes. Pulsing food processor, trickle in another 1/4 cup water. Sprinkle a work surface with flour and turn dough onto it. Cover with an upside-down bowl for 10 minutes. Cut 4 1-foot squares of waxed or parchment paper and sprinkle with flour. Divide dough in four and put each piece on a piece of a floured paper, turning to coat. Press each into an 8-inch circle. Cover with kitchen towels and let rise 1 hour.
• When ready to cook, gently flatten each disk, then prick the tops all over with a fork. Heat an 8- or 10-inch nonstick skillet or griddle (or two, if you have them) over medium-high heat. Sprinkle the pan's surface with flour, then pick up a dough round and flip it into the pan, paper side up. Peel off the paper and adjust the heat so that the bread sizzles gently. When it is browned and blistered on the bottom, about 5 minutes, flip the bread out onto a plate, then slide it back into the pan to cook the other side. Cook about 2 minutes, shaking the skillet often to prevent sticking. When browned, firm and fragrant, slide onto a platter and serve immediately, or cover with a towel to keep warm while you cook the remaining breads. Serve with Moroccan almond-argan butter.

BERBER BREAD

Steps:

• Put semolina, salt and 2 tbsp. olive oil in a large bowl, stir. Gradually add the water, mixing and squeezing with your hands until the dough holds together without being sticky or dry. Using your hands, mold the dough into four balls. Roll each ball into a flat, round piece, about 1/4 inch thick. Heat a skillet in high heat and add about 1 tbsp of olive oil. Fry each bread until dark spots appear on the surface, flip and repeat. Add more oil before frying each bread.

BERBER SOFT BREAD

Steps:

• Mix flour and salt in processor. Add 1 cup hot water and 4 tablespoons oil; blend until ball forms. Remove dough from processor. Using oiled hands, divide dough into 3 equal pieces. Roll each piece on lightly floured surface into 9-inch round about 1/4 inch thick. Heat 1 tablespoon oil in medium (10-inch-diameter) nonstick skillet over medium heat. Add 1 dough round to skillet; reduce heat to medium-low and cook until golden on bottom, about 5 minutes. Turn bread over; cook until golden on bottom and bread is cooked through, about 5 minutes. Transfer bread to plate. Tent with foil to keep warm. Repeat with remaining oil and dough. Break warm bread into pieces, drizzle with honey, and serve.