Introducing Samarkand Bread – a Delicious Delicacy from the Silk Road
If you’re looking to explore a culinary delight from the Silk Road, look no further than Samarkand bread. It’s a rich, subtly spiced savoury flatbread that’s perfect for enjoying with cheese, dips, and other accompaniments.
Samarkand bread is traditionally prepared with rye flour, which gives it a unique depth of flavour. Top that off with an infusion of spices like coriander, cumin and caraway, and you’ve got a savoury treat that bursts onto the palate.
When it comes to flatbreads, Samarkand bread is an absolute powerhouse. It’s often served up with a rich tomato dip or a bold garlic spread, ready for a humble serving of cheese on top. It makes for a great snack or appetizer, and can be substituted for other breads in many dishes from across the Silk Road.
Ingredients:
– ¾ cup of lukewarm water
– ½ teaspoon of yeast
– 2 tablespoons of olive oil
– 1 cup of rye flour
– 1 teaspoon of cumin
– ½ teaspoon of coriander
– ½ teaspoon of caraway
– 1 teaspoon of salt
Instructions:
1. Add the lukewarm water and yeast together in a large mixing bowl and whisk together.
2. Add the olive oil and rye flour, mixing until a dough forms.
3. Knead the dough for 8-10 minutes, until the dough is smooth and elastic.
4. Place the dough back into the bowl, cover it with a kitchen towel, and set aside for 30 minutes.
5. In a separate bowl, mix the cumin, coriander, caraway and salt.
6. Flour a clean surface and roll out the dough into a large circle.
7. Spread the spice mixture evenly across the dough.
8. Roll the dough up tightly, and then shape into a round flatbread.
9. Place the flatbread onto a greased baking sheet.
10. Bake for 30-35 minutes or until golden brown.
11. Serve warm and enjoy!
Samarkand bread is a dish with a special place in the culinary history of the Silk Road. Its bold flavours, unique dough and hearty ingredients come together to create a succulent flatbread that’s as comforting as it is tasty. So why not give this traditional favourite a try for yourself?
