Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/2 cup kashk (liquid whey)
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
Step-by-step instructions:
a. In a mixing bowl, combine flour, salt, sugar, and yeast.
b. Add warm water and vegetable oil to the dry ingredients and mix until a dough forms.
c. Knead the dough for 5-10 minutes until smooth and elastic.
d. Cover the dough with a damp cloth and let it rest for 30 minutes.
e. Preheat the oven to 375°F.
f. Divide the dough into 8 equal parts and roll each part into a thin circle.
g. Place 1-2 tbsp of kashk in the center of each circle and fold the edges to seal the filling inside.
h. Place the filled flatbreads on a baking sheet and bake for 15-20 minutes until golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
8 flatbreads
Nutritional information:
Calories per serving: 190
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 290mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Olive oil can be used instead of vegetable oil.
- Feta cheese can be used instead of kashk.
Variations:
- Add chopped herbs such as parsley or cilantro to the dough for added flavor.
- Use different fillings such as cheese or ground meat.
Tips and tricks:
- Make sure the dough is rolled thin enough to allow for easy folding.
- Seal the edges of the flatbread well to prevent the filling from leaking out.
- Brush the flatbreads with olive oil before baking for a crispy crust.
Storage instructions:
Store the flatbreads in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the flatbreads in a toaster oven or oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Serve the flatbreads on a platter with a side of fresh herbs and sliced tomatoes.
Garnishes:
Sprinkle chopped herbs or sesame seeds on top of the flatbreads before baking.
Pairings:
Kashk-e-Barg pairs well with a side of cucumber and tomato salad.
Suggested side dishes:
- Hummus and pita bread
- Lentil soup
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Kashk-e-Barg is a traditional Iranian dish that originated in the northern region of the country.
Flavor profiles:
Kashk-e-Barg has a savory and slightly tangy flavor from the kashk filling.
Serving suggestions:
Serve Kashk-e-Barg as an appetizer or as a main course with a side salad.
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Region: Iranian