http___mesimozajedno.rs_vasi-recepti_pogaca-cvet__1.xml
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Ingredients - 1 cup warm water (110-115°F) - 1 package (2¼ tsp) Yeast - 1 tsp sugar (for proofing yeast) - 2¾ cups all-purpose flour - 1¼ tsp salt - 2 tsp olive oil - additional oil for cooking Instructions - In a large mixing bowl, mix the water, sugar and yeast together, and let sit for about five minutes until foamy. - Add 2½ cups of the flour, salt, and olive oil. Mix until a shaggy dough is formed. - Sprinkle the last ¼ cup flour onto your clean work surface and turn out the dough. - Knead the dough for about 5 minutes, until the dough is smooth and elastic. - Add more flour (if needed) to keep the dough from sticking to your hands or the work surface. - Set the dough back in the bowl and add another teaspoon or so of olive oil (or use pan spray), then turn the dough until it’s coated. - Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, 1-2 hours. - Once the dough has doubled, gently punch down the dough and turn it out onto a lightly floured work surface. - Divide the dough into 8 equal pieces and flatten each piece into a thick disk. - Sprinkle the pieces with a little more flour and then cover them with a kitchen towel or plastic wrap until you’re ready to cook them. - Roll one of the pieces into a circle 6-8 inches wide and about a quarter inch thick. - Sprinkle with a little extra flour if it’s starting to stick. - If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. - Warm a cast iron skillet over medium-high heat until drops of water sizzle immediately in the pan. - Drizzle a little oil in the pan and wipe off the excess. - Lay a rolled-out pita on the skillet and cook for a minute, until you see bubbles starting to form and edges look set. - Flip and cook for another minute, until large toasted spots appear on the underside. - Keep cooked pitas covered with a clean dishtowel or in a warm oven while cooking the rest of the pitas. Notes - Pitas are best when eaten immediately after cooking. - Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. - Baked pitas can also be frozen with wax paper between the layers for up to three months.
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Pogača cvet Sastojci - ½ kocke kvasca - 1 kašičica šećera - 2 kašičice morske soli - 3 kašike maslinovog ulja - 200 ml mleko - 400 g brašna - 1 kašičica jabukovog sirćeta Opis - Kvasac sa šećerom potopiti u toplo mleko da se otopi. - Dodati brašno, morsku so, maslinovo ulje i jabukovo sirće i mikserom, nastavci za testo, zamesiti testo. Ako se testo lepi, dodati još malo brašna sve dok testo ne počne da se odvaja od posude i formira se u loptu. Ako je pak testo suvo dodati još malo mleka. - Pokriti providnom folijom i ostaviti da se duplira. To može da bude nekih 30 do 50 minuta što zavisi od toplote prostorije u kojoj stoji testo. - Uskislo testo promešati mikserom i izručiti na radnu površinu posutu brašnom. Testo podeliti na 8 delova. - Provaljati testo rukama i formirati 8 loptica. Složiti ih u obliku cveta, sa malim razmakom, u okruglu tepsiju obloženu papirom za pečenje. Svaku lepinjicu zaseći makazama u nakrst. - Ostaviti testo da se odmara dok rernu zagrejete na 200 C stepeni. - Cvet namazati vodom, posuti susamom i staviti da se peče. - Posle nekih 15 minuta otprilike, kada testo porumeni izvaditi ga iz rerne. Poprskati hladnom vodom i pokriti. Osrtaviti da se prohladi. - Cvet izvaditi iz tepsije, odvojiti od papira i ostaviti da se skroz ohladi. - Razdvojiti cvet na loptice i poslužiti uz glavni obrok ili nafilovati ih kao sendvič. - Prijatno! Povezano Komentari UKRASNA POGAČA