Whole Wheat Lavash Bread - Sahuur

Your Saf helper for this recipe:

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Saf-instant yeast (125g)

For the dough:
1 sachet Saf-instant 11g / 1 tbsp Saf-instant 125g
2,5 cups whole wheat flour
1 cup + 1 tea glass of rye flour (187,5g)
2 tbsp of oat bran (12,5 g)
2 tspt salt (7,5g)
1 cup + 1 tea glass water (320 ml)

1-Mix all ingredients in a bowl and mix until get a homogeneous mixture and let rest for 10 minutes.
2-Divide the dough into 90g pieces and roll. Then cover with a clean towel and let rest for 5 minutes.
3-Roll out the dough with a rolling cylinder of a plate size (Not recommended to use use too much flour).
4-Cover the rolled dough pieces with a thin cloth and let rest 15 to 20 minutes.
5-Heat the large teflon pan on the stove and cook both sides of the lavash.
Tips: Put your cooked lavash on top of a cloth and wrap it so that it does not dry out.

Gingerbread with Potatoes - Iftar

1)Peel the potatoes and boil them in a pan, then press them and make mashed potatoes. Add egg and butter into the mashed potatoes and mix the ingredients.
2)In another bowl, add Saf-instant yeast, flour, ginger powder, salt, water and milk and knead until the dough is homogenous.
3)Put the dough into the oiled try and cover with a clean towel and let rest in a room temperature for an hour.
4)Bake the dough in a preheated 240°C oven for 10 minutes; then bake in a 220°C for 35 minutes.
5)Spread the sugar powder when the dough cool.

Your Saf helper for this recipe:

Saf-instant yeast (125g)
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Serve for 8
For the dough:

2 tbsp of Saf-instant yeast (11g)
5 glass of flour (500g)
100g butter
1 tbsp sugar (20g)
1 tsp salt (10g)
4 tbsp water (30g)
2 tbsp milk (20g)
2 egg
500g patatoe
1 tbsp ginger powder (2g)

For Topping:
Powdered sugar (50g)

baking yeast