Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh herbs (such as parsley, dill, or cilantro)
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
3. Add the olive oil and yogurt and mix until the dough comes together.
4. Knead the dough for 5 minutes, then cover and let rest for 10 minutes.
5. On a lightly floured surface, roll out the dough to a 1/4-inch thickness.
6. Brush the dough with olive oil and sprinkle with the herbs and Parmesan cheese.
7. Cut the dough into 2-inch squares and place on a baking sheet.
8. Bake for 15 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 375°F (190°C)
Serving Size: Makes 16 sangak
Nutritional Information (per serving):
Calories: 81
Fat: 3.5 g
Carbohydrates: 9.2 g
Protein: 3.2 g
Substitutions for Ingredients
- Whole wheat flour can be substituted for all-purpose flour.
- Olive oil can be substituted for butter or other cooking oils.
- Plain yogurt can be substituted for Greek yogurt.
- Fresh herbs can be substituted for dried herbs.
Variations:
- Add 1/4 cup of chopped nuts or seeds for added crunch.
- Substitute the Parmesan cheese for other types of cheese, such as cheddar or feta.
- Add 1/4 teaspoon of ground spices, such as cumin or coriander, for added flavor.
Tips and Tricks:
- Make sure to knead the dough for at least 5 minutes to ensure a light and fluffy texture.
- If the dough is too sticky, add a little more flour.
- To ensure even baking, make sure to cut the dough into even-sized pieces.
Storage Instructions:
Herb and cheese sangak can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Herb and cheese sangak can be reheated in the oven or toaster oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
Herb and cheese sangak can be served as an appetizer or snack, or as a side dish with a salad or soup.
Garnishes:
Herb and cheese sangak can be garnished with fresh herbs, such as parsley, dill, or cilantro.
Pairings:
Herb and cheese sangak pairs well with a variety of dishes, such as salads, soups, and stews.
Suggested Side Dishes:
Herb and cheese sangak can be served with a variety of side dishes, such as roasted vegetables, a green salad, or a grain dish.
Troubleshooting Advice:
- If the dough is too dry, add a little more yogurt.
- If the dough is too wet, add a little more flour.
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the dough.
- Make sure to wash your hands before and after handling the dough.
Food History:
Sangak is a traditional Persian flatbread that has been enjoyed for centuries. It is typically made with whole wheat flour and is often topped with herbs, cheese, and nuts.
Flavor Profiles:
Herb and cheese sangak has a savory flavor with hints of herbs and cheese.
Serving Suggestions:
Herb and cheese sangak can be served as an appetizer or snack, or as a side dish with a salad or soup.
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Region: Iranian