Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package of dry active yeast
- 1 tablespoon of honey
- 2 1/4 cups of lukewarm water (110 to 115 F.)
- 6 cups of all-purpose flour
- 1/4 pound of unsalted butter, melted
- 1 tablespoon of salt
- 2 tablespoons of white sesame seeds
Directions
Sprinkle the yeast and 1 teaspoon of sugar into 1/4 cup of the lukewarm water in a small, shallow bowl. Let it stand 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free spot (such as unlighted oven) for about 5 to 1 minutes, or until the mixture almost doubles in volume.
Pour the flour into a large mixing bowl and make a well in the center.
Pour in the yeast mixture, remaining water, melted butter, honey and salt. With a large spoon, beat the flour into the liquid ingredients, continuing to beat for as long as 10 minutes, or until a soft, spongy dough is formed.
Cover loosely with a kitchen towel and set aside in a warm draft-free spot until the mixture doubles in volume.
Preheat the oven to 350 F.
Place the dough on a lightly floured surface and divide in into 10 equal parts. Roll out each part ad thinly as possible into circles, then place 2 or 3 circles on a cookie sheet.
Sprinkle lightly with cold water and a few sesame seeds and set the cookie sheet on the floor of the oven.
Bake about 20 minutes, or until the bread is pale golden brown. Transfer the breads with a wide spatula to a wire rack and bake the remaining rounds similarly.
The bread will keep several days at room temperature if wrapped securely in foil.
Category:Abkhazian Cuisine
Category:Bread Recipes