The secret ingredient in this raisin juice flatbread 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 |
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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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