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 Raisin juice flatbread
The secret ingredient in this delicious, raisin-flavoured formula from the California Raisin Marketing Board? Raisin juice concentrate.
| Ingredients |
Pounds |
Ounces |
% |
| Semolina flour |
4 |
8 |
50 |
| Flour HG |
4 |
8 |
50 |
| Instant dry yeast |
|
1 |
0.6 |
| Water |
5 |
|
50 |
| Raisin juice concentrate |
|
12 |
7.5 |
| Olive oil |
|
4 |
2.5 |
| Salt |
|
3 |
1.9 |
Sugar
Mixture of equal parts semolina and sesame seeds (1 pound each)
|
2 |
3 |
1.9
20 |
Method:
- Mix all ingredients at low speed for two minutes.
- Increase the mixer to second speed for six minutes.
- Ferment for 20 to 30 minutes at six minutes.
- Divide and round into 9-ounce balls.
- Place on tray and cover; rest for 90 minutes.
- Roll balls in semolina and sesame seed mixture.
- Run through sheeter or flatten by hand to 1/2-inch thick and less than 9-inches in diameter.
- Cover and dry proof for one hour.
- Bake at 475 F for six minutes, three minutes per side.
Recipe courtesy of California Raisin Marketing Board, created by Taueb Dridi of The Farmer’s Bakery in Philadelphia, Pa.
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