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Monday, February 13, 2017

PANECILLOS WITH 13TH CENTURY RECIPE FOR FLATBREAD

Rolling out dough for bread rolls
Photo by: Lord-Williams
1. an individual bread rolls. 2. rocket preserved in the form of bread loaves. Nola’s recipe “Oruga Buena” (Good Rocket) and Pérez’ insertion of the recipe “Otra oruga buena para de presto” (Another Good Rocket Made Quickly), confirm that rocket is stored in form of loaves or individual bread rolls. The rough hairs are scrapped off the leaves and then macerated with the stems. Grease or lard is added and they are shaped in the form of a loaf of bread. Then it is dried until hard. Prior to using the dirt is scraped off. This process still is used in rural areas. See oruga. [ES: Medieval Spanish Chef. Cazo. posted Oct 4, 15; arienno posted Nov 4, 11; cuarto posted Oct 4, 2013, eina posted Jan 31, 2014; Nola. 1989:xlix-5; and Nola/Pérez. 1994:144:204]

FLATBREAD COOKED ON A HOT PLATE ADAPTED FROM IBN RAZIN/MARIN CH1, #2 RECETA DE PAN COCIDO EN EL ANAFE

Ingredients

Tastier than Pita Bread
Photo by: Lord-Williams
1 oz fresh yeast
2 c plain flour
1 ½ c semolina flour
½  tbsp salt
enough grape leaves to cover the bread

Preparation

Dissolve yeast in 1 ⅓ c warm water.

Mix flours with salt in a bowl.

Gradually add water, mixing continuously. Kneaded well for about 10 minutes. Cover and let rise. Divide into 20 equal pieces.

Roll each piece of the dough into smooth balls. Roll it out into circular pieces like pita bread. Dust with semolina. Cover and let sit to double its thickness.

Heat griddle until red hot. Dampen each flatbread by hand. Cover them with grape leaves previously soaked in water. Then tightly cover the griddle.

Cooked until done, about 15 minutes.  Clean the bread rolls. Let cool and serve warm.


IBN RAZIN/MARIN FADALAT CH1, #2 RECETA DE PAN COCIDO EN EL ANAFE






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