Turkish Flat Bread

 

Song:  Zeynep's Romance

Artist:  Omar Faruk Tekbilek

I have made Turkish Flatbread several times now.

Just today the rolling board arrived.

It is 3/4" thick solid marble.

I also ordered a solid marble roller with SS handles.

With but a light dusting of flour...

both of them become non stick...

and so, rolling the dough becomes almost effortless.

This is a very simple recipe.

3 cups warmed milk

2 Tbls of sugar

2 Tbls of dry yeast

1 tsp of salt

7 cups of flour

Put in milk...

add the dry ingredients...

mix thoroughly and then knead the dough 20x.

Let rise at room temp for 1 hour.

The dough ball makes 8 single servings.

The dough may be frozen for later use.

Cut the dough ball into 8 sections...

roll and fold each section into fourths and reroll...

as many times as you wish.

The more you knead the dough...

the chewier the flat bread becomes.

Before kneading the dough...

coat your hands with olive oil so the dough 

won't stick to your hands.

Place each section of rolled dough...

one at a time into a heated uncoated nonstick pan...

on medium or high.

Turn frequently.

I have eaten this bread with brushed melted butter on top...

with peanut butter and preserves on top...

and with an olive oil/black pepper/oregano blend to dip the bread in.

I cooked four pieces...

two of which I ate right away...

and two I placed in a covered container and put them into the fridge 

for later consumption after a quick warm up in the microwave...

and the other half of the dough I put in the freezer.

I am going to try to make my own pizza later on.

I love to eat...

but I am frequently disappointed with most products from the store...

and even from many restaurants.

And so...

I will try making a pizza that will fit my taste.

I will also later try my hand at making some Indian food.

This bread is already similar to nan...

and so...

I will try some of the potato dishes to go along with the bread.

My mother loves this bread...

especially the peanut butter and jam version.

Homemade Pickles - HOCA - Habanero/Onions/Carrots

 

Song:  Fantasy

Group:  Earth, Wind, and Fire

Now...

I have no idea what this type of Mexican pickle is called.

I just named it HOCA as it is an acronym of its major ingredients.

I am going to make all types of pickles and Kimchi at home from now on.

I also got a bunch of glass storage ware.

This way, my sisters may take a supply home for them to eat...

and I can always keep them supplied.

My mother loves pickles...

as do I.

And, as I simply cannot find commercially available ones that I especially like...

I decided to make my own.

Although this was the first time I had made this...

as it is a very simple, quick, and easy recipe...

there is a lot of room for adaptation.

First of all...

this type of pickle is very popular at Mexican restaurants.

It is one of my all time favorites...

and so, I knew I had to try to make my own.

I modified the original recipe by substituting Habaneros for Jalapeños.

I just love the taste of Habaneros...

and the heat gives that sudden rush at you...

but doesn't just linger forever.

Plus, the vinegar greatly modifies the heat profile...

leaving only the wonderful taste and afterglow...

...not as in radioactive afterglow... :)

but as in the lingering euphoria.

The main ingredients:

Habanero peppers

White onion

Sliced carrots

White vinegar

Sugar

You may eat them right away.

Also, for pepper lovers...

you may just put in large pieces of Habanero to enjoy.

I did both...diced them to add heat to everything...

and I added larger pieces to enjoy as pickled Habanero.

In this batch, I had used 10 Habaneros...

however, my elder sister found it to be quite hot.

In future batches, I will put in fewer...

perhaps 6 or so.

I used one whole white onion.

Everything is to taste.

Put in 1 - 2 cups of sugar and mix it into the vinegar.

I used pure vinegar...

some may choose to dilute with water.

Put in enough vinegar to completely cover the ingredients.

This is a fast hitting pickle in tartness...and euphoric heat.

It goes well with almost everything...

but it goes particularly well with meats.

It is the perfect trifecta of sweetness, heat, and tartness.

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I am also dehydrating many veggies.

Right now...

I am dehydrating bell peppers (red/yellow/orange).

I will use them in future stews and soups.

This slicer is fast and easy.

Just place a plate beneath the cutter...

and cut away.

The thickness is variable...

and the stationary blade is extremely sharp...

...take my word for it.

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Addendum:  I actually threw this device away.

While slicing using the handle...

as it got veggie juice on it...

my hand slipped off and I deeply cut two of my fingers on my right hand.

It took almost half an hour for the blood to finally stop flowing.

Okay...

I didn't use the protective gloves which came with the device.

After a few days...

I again tried using it on more veggies.

I put on the protective glove on my right hand only...

as it was the one which I gripped the veggie holding device as I

quickly sliced the veggies.

Okay, everything went well until...

after completely slicing a veggie...

I saw a mass of veggies stuck on the top of the device...

and so...

I reached over with my unprotected left hand to remove the mass...

and...

you guessed it.

I had forgotten completely about the blade underneath the mass.

When I reached down to pull the mass out...

one of my left fingers hit the blade and was deeply cut.

After stopping the bleeding...

I picked up the whole device and threw it into the trash.

Any device which needs a metal mesh gauntlet to protect the hands

from being inadvertently cut...

is too dangerous for me.  :)

I now just use the cleaver to cut all the veggies.

Now...

I am not blaming the device (any more...at the time when I threw it away...

yes...I do remember calling it stupid!  :)

I have always been a bit clumsy...

and I have hurt myself in the past on things that most others do not...

and so...

I just think it is best that I keep away from such devices.

And yes...I have also grated my knuckles on veggie graters as well.

I rarely use the metal one now...

 so I got a plastic one to use for grating daikon.

It does less damage to my hands  :)

I also buy pre grated cheese and veggies when I can.