Arabic bread it is a typical Turkish bread very flattened, lightly cooked, similar to the piadina el paesena (but more elastic) made with wheat flour. It is eaten rolled up and usually filled with kebabs. Let's find out better.
> 1. Properties and benefits of Arab bread
> 4. Arabic bread recipe
Arabic bread, like other varieties of bread, it is one good source of energy.
Provides vitamins and mineral salts, facilitates bowel movement and gives a sense of satiety that makes it a valid support in dietary diets.
From the nutritional picture of durum wheat flour, is a high content of protein, gluten and dietary fiber. Also noteworthy is the presence of carotenoids, lutein and beta-carotene, powerful antioxidants, very important substances to prevent cellular aging and useful in the prevention of some cancers.
It is also good the contribution of mineral salts such as potassium, iron and phosphorus and vitamins (thiamine and niacin). Arabic bread has a lower glycemic index compared to common bread. As it contains gluten, it is not suitable for celiac disease sufferers.
Arabic bread has a calorie content of 275 kcal per 100 g of product, 3,7% fat, 83,1% carbohydrates and 13,2% protein. The nutritional values of Arab bread are remarkable, in fact it provides proteins, minerals and salts B vitamins.
Arabic bread is a type of flat bread that has undergone leavening; the recipe involves mixing wheat flours, water and mother yeast.
Durum wheat flour is obtained from grinding of durum wheat, or Triticum durum. Arabic bread is a typical bread of Middle Eastern (Afghanistan and Turkey), Mediterranean (Greece) and North-African cuisine.
Arabic bread is ideal to be accompanied with special sauces. Its characteristic "pocket" shape makes it an ideal way to introduce kebabs or traditional Middle Eastern foods.
- 500 g durum wheat flour
- 20 g brewer's yeast
- 300 ml of water
- 2 teaspoons of salt
Dissolve the yeast in a bowl where 150 ml of warm water has been poured. Then add a part of the flour and the salt. Mix the mixture well and gradually add the other flour and the remaining water. The dough that forms must be worked vigorously for a few minutes.
Then transfer the dough thus obtained onto a floured surface and knead it for another ten minutes to make it elastic. Divide the dough into loaves and after having flattened them in order to have discs, leave them to rise for about half an hour.
At the end of the standing time, transfer the Arab bread disks to the preheated oven at 250 ° C. When cooked, let it cool and then stuff the Arab bread pocket with the desired ingredients.