John Myers
Contents
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Ingredients
- 500 g Wheat flour type 550
- 42 g Fresh yeast - one cube
- 125 ml Lukewarm water
- 125 g Natural yoghurt 1.5%
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Olive oil
- 1 Egg white for brushing
- Sesame
Instructions
- Put the flour in a bowl and make a well. Dissolve the yeast and sugar in lukewarm water and pour into the flour, stir in gently and leave to stand for 5 minutes. Then add the yoghurt, oil and salt and knead everything for 8 minutes to form a smooth dough. Cover the bowl with a damp cloth and let rise at 24 ° for 90 minutes. Knead once briefly after 30 minutes.
- Spread the dough out on the lightly floured work surface, do not knead, do not roll, just pull it wide until it is about 1 cm thick. Cut out circles with a bowl (diameter 13 cm) and poke a hole in the middle with a smaller ring (5 cm). Put the sesame seeds on a flat plate. Brush the parts with egg white and press into the sesame seeds.
- Place a baking mat or parchment paper on the oven shelf and place the prepared dough pieces on top. Now cover and let rest again for approx. 40 minutes.
- In the meantime, preheat the oven to 230 °. Put a bowl of water in the oven. Put the grid in the oven and bake the Simit at 230 ° for about 20 minutes until golden brown.
- If you want the Simit a little softer, wrap it in a cloth immediately after baking and let it cool down there.
- I thank Tuscanine for their Panzanella recipe, which tempted me to bake the Simit. Panzanella with warm tomatoes
Nutrition
Serving: 100gCalories: 483kcalCarbohydrates: 10.1gFat: 50g
