http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
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Preparation time: 45 minutes, plus 2 hours 20 minutes rising Cooking time: 6 minutes to 10 minutes Total time: 3 hours 11 minutes to 3 hours 15 minutes Makes: 12 small pitta breads Ingredients 450g strong plain flour 2 heaped tsp easy blend yeast ½ tsp salt 3 tbsp toasted sesame oil 4 tbsp white sesame seeds,mixed with a little flour Method Sift the flour into a large bowl and stir in the yeast and salt. Add about 300ml water and knead to form a dough. The amount of water you need will vary according to the flour: add enough to form a slightly firm, supple dough. Remove from the bowl and turn on to a clean surface. Knead well for 10 minutes, then roughly flatten the dough and push in lots of little holes with your fingers. Pour on 1 tbsp sesame oil and knead it in. Repeat the process, adding a second tablespoon of sesame oil. After 5 minutes, the dough should feel soft and silky. Add the final tablespoon of sesame oil to a large bowl. Make sure its sides are well oiled then add the dough, lightly rubbing it in the oil. Cover with clingfilm and leave in a warm place until doubled in size (about 2 hours). Lay out a sheet of foil and lightly sprinkle with some of the sesame seed and flour mix. Turn the dough out and knock it back. Knead for 5 minutes then divide into 12 pieces. Take the first and roll into a ball. Then, on a surface dusted with more of the sesame seed and flour mixture, press it flat and roll into a 5mm-thick oval (no thinner). Put on the foil, unseeded side down, gently pressing onto the seeds. Repeat with the remaining pieces. Cover with a tea towel to prevent drying and leave to prove for 20 minutes. Meanwhile, oil 2 large baking sheets and place in the oven. Turn to its maximum heat. The pitta breads should look puffy. Transfer them to the hot baking sheets and bake for 6-10 minutes until risen and lightly coloured. Don't open the oven door while cooking. Transfer to a rack to cool.
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Vrijeme pripremanja: 25 minuta Vrijeme pečenja: 25—30 minuta SASTOJCI za 6 osoba: ZA TIJESTO - 700 g oštrog brašna i brašno za posipanje - 1 žličica soli - 7 g instant kvasca - 4 žlice maslinova ulja ZA NADJEV - 5 žlica maslinova ulja i ulje za premazivanje lima - 900 g narezanog španjolskog luka - 1 kosani režanj češnjaka - sol i papar - malo suhog bosiljka - 50 g ocijeđenih inćuna - 12 crnih maslina Prosijte brašno u zdjelu i posolite. Dodajte kvasac, ulje i oko 4,5 dl mlake vode te umijesite tijesto. Prebacite smjesu na dasku posutu brašnom i mijesite 10 minuta dok ne dobijete gipko i mekano tijesto. Po potrebi dodajte još brašna. Tijesto stavite u zdjelu, prekrijte krpom i pustite 1 sat da stoji. U međuvremenu pripremite nadjev. Na vrelom ulju popržite luk i češnjak. Pržite na laganoj vatri tako da povrće ne dobije smeđu boju. Dodajte suhi bosiljak, posolite i popaprite. Skinite s vatre kad je povrće mekano. Pustite da se ohladi. Tijesto prebacite na dasku i razvaljajte. Zatim prebacite na lim veličine 30×33 cm i pospite lukom i češnjakom. Raspolovite inčune i poslažite ih na luk. Zatim nabacajte masline i ostavite 10 minuta. Zagrijte pećnicu na 190°C. Pecite pissaladiere 25—30 minuta, dok se tijesto ne ispeče. Izvadite iz pećnice i narežite na pravilne četverokute. Poslužite toplo ili hladno.