Edible bread dough plates

Name: Edible bread dough plates
Ingredients: 350 ml water; 660 g Dobrogea white wheat flour; 1 teaspoon iodized salt; 2 teaspoons sugar; 3 tablespoons olive oil; 1 teaspoon dried herb blend; 1 sachet Dr. Oetker dry yeast; 2 tablespoons oil for greasing the molds

Pasta/Pizza - Edible bread dough plates by Dariana L. - Recipia

Edible bread dough plates, browned on inverted molds, are usually served with beans with pork knuckle or cabbage with pork knuckle. I pay most attention to how much elasticity the dough retains: I like it supple enough to settle over the inverted mold, but firm enough not to slide off the edges. Prep time: 20 minutes. Cook time: 25 minutes. Rest time: 90 minutes. Total time: 135 minutes. Servings: 3. About 930 kcal and 22 g protein per serving.

Ingredients

350 ml water
660 g Dobrogea white wheat flour
1 teaspoon iodized salt
2 teaspoons sugar
3 tablespoons olive oil
1 teaspoon dried herb blend
1 sachet Dr. Oetker dry yeast
2 tablespoons oil for greasing the molds

Preparation

1. Put 350 ml water, the sifted flour, salt, sugar, olive oil, dried herb blend and yeast into the bread machine pan, in this order. Start the kneading and rising program, for about 90 minutes. For the first 30 minutes, keep an eye on the dough and adjust it with a little water, flour or oil if it sticks to the sides of the pan. 2. Turn the 3 heatproof molds upside down and grease them with 2 tablespoons of oil. 3. Once the dough has risen, take it out of the pan and stretch it over the molds, shaping it like a plate or a bowl. 4. Bake in the preheated oven at 180 degrees for about 25 minutes, until the dough is browned. Take the molds out of the oven and remove the plates straight away.

Notes

White wheat flour is easier to stretch than whole wheat flour, which absorbs more water and makes the dough denser. Use dried herbs; fresh herbs add moisture to the dough. Deeper dishes make bowls, while those with a flatter base come out like shallow plates. Sometimes the dough tears at the edge if you stretch it too thin; patch the spot with a small piece of dough. Once cool, keep them in a sealed container and use them the next day, before they soften. You can leave out the herbs, but wheat flour contains gluten. I serve them with beans with pork knuckle, and cabbage with pork knuckle also works for a deeper shape.