Lapyoshka Russian Flat Bread Food

UZBEK LEPYOSHKI

Steps:

• In a large bowl place the sour cream, sugar, salt and yeast.
• In a saucepan on the stovetop warm the milk, water and butter. The mixture should be very warm, NOT hot. If you keep it on the stove top too long, just let it cool a bit.
• Remove milk mixture from heat and pour into the bowl. Mix everything.
• As you are mixing (with your hand or the mixer), slowly keep adding the flour.
• Once flour is combined, form dough into a ball. Lightly flatten and cover with a lid and then a few kitchen towels to keep the dough warm. (I place foil over a bowl then the towels so the towels don't fall into the bowl.) Let rise about 1 1/2 hours to 2 hours.
• GENTLY divide dough into four. Form dough into ball-like shapes.
• Spray a large baking sheet with cooking spray.
• On a lightly floured surface, GENTLY start pressing down into the center of the dough and pull edges out. Keep doing this until the dough is stretched to about 7"-8" in diameter. The center of the dough should be flattened and but not the edges. If you leave the dough at about 7" in diameter or a little less, the lepyoshki will be taller. If you prefer the lepyoshki flatter make them longer in diameter. You should be able to fit 2 lepyoshki onto a large baking sheet. Repeat process with remaining dough. (I sometimes make 6 small llepyoshki and kids really enjoy them. If making six small ones, three should fit on a baking sheet. Using two large baking sheets, bake all lepyoshki at ones).
• Beat egg yolk and milk for the glaze.
• With a pastry brush, apply the glaze to the tops and sides of the lepyoshki.
• Sprinkle sesame seeds or poppy seeds in the middle of the lepyoshki. Let rest and rise until they about double in size, about 30-45 minutes.
• Bake at 365°F for about 35-40 minutes. The lepyoshki should be a nice golden color and hard to the touch. Once they have cooled they will soften.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

LAPYOSHKA (RUSSIAN FLAT BREAD)

Steps:

• Put the sugar in a small glass bowl and add about half of the water. Sprinkle the yeast on the surface of the water and do not stir. Allow to set while measuring the rest of the ingredients. The yeast, water and sugar will begin to get a little foamy.
• Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface. Combine the dry ingredients together a little with your finger tips. Don't worry, it will all get thoroughly mixed later.
• Make a hollow in the center of your pile of flour-like the middle of a volcano. Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano. Be careful that it doesn't get away from you. Now with your finger tips, move it all around until the liquid is pretty much soaked up. Then add the remaining water in the same way.
• You should have a messy wad of ingredients that you can get your hands into. Work all remaining flour into the dough until it becomes smooth and elastic. If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own. It's right when it feels really nice to work.
• Now, the fun part. Here's where you get your therapy. Kneed the dough for a full five minutes. Fold it. Turn it. Push it. Punch it. Really work it. If you don't cheat on this part, you'll have a really nice consistency in your bread.
• After your five minutes of fun, form it into a little mound, cut an X in the top with a knife and pop it in an oiled bowl and cover with a damp towel. Let it sit in a warm place for 2-3 hours or until doubled in size.
• Heat your oven to about 400°F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute. Divide it in half with a knife and form two mounds. Oil a cookie sheet or large baking tray. Stretch your dough into a 16-18 inch round. It will be about ½ inches thick. Don't worry about getting it perfect. Just stretch it however you like.
• Pop the first one in the oven for about 15 minutes or until golden. Remove the tray and turn the flat bread bottom up to cool just a bit. Form another round and bake the second one while you enjoy the first. You'll need the second!
• You can slice this flat bread if you like, but it's much more fun if you just tear it apart! This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything.