5.30.2012

My Kind of Breakfast

I think I've mentioned before I'm not a big breakfast person. A simple cup of coffee or tea would do it for me even though I know breakfast is the most important meal of the day. 



This Middle Eastern breakfast however, changes my mind in heart beat. This nourishing meal has all the components to get your day started with a happy belly. In a typical breakfast like this you will often find hummus, labneh, a light salad, olives, dates and the list goes on. All served in a big platter or several small plates best enjoyed with the whole family. Oh yes, lets not forget the aroma of freshly baked flat bread  that perfumes the whole house and makes your morning that much better. 

    
For a complete Middle Eastern experience, sage tea or cardamon flavored coffee is a must have.
Enjoy!





















































Ingredients:

For the platter:

Sunny side-up eggs
Dates
Pickled Cucumbers
or olives
Sumac and za'atar (for sprinkle) 




For the Naan Bread
Recipe makes 10 pieces

3/4 cup warm water
1/4 oz dry yeast (1 envelope) 
1/2 tsp sugar
2 1/4 cup flour plus more as needed
1 tsp salt
1 tbsp olive oil plus more 
1/4 cup milk 
1 egg
3 tbsp clarified butter

Put the warm water in the bowl of an electric mixer fitted with the dough hook, add the yeast and sugar, and let it sit for 5 to 10 minutes or until mixture becomes foamy. In the meantime, sift together the flour and salt. In a separated bowl, lightly whisk together the milk, olive oil and the egg. When the yeast is ready, add the milk mixture. With the mixer in low speed, slowly add the flour and salt. Mix for 5 minutes. Flour a working surface and knead the dough with your hands adding flour as necessary to keep the dough from sticking, knead for 5 minutes more. Oil a large bowl, place the dough in the bowl and turn to coat, cover and let it rest for one and half hour or until the dough has double in size. Divide the dough in 60g pieces, roll into balls. Let them rest for 20 minutes. In the meantime, heat a cast iron skillet and lightly oil it. Flour a working surface and roll the dough with a rolling pin. Cook the bread in the skillet (about a minute on each side). Immediately, brush each bread (both sides) with butter and wrap them with a kitchen towel to keep it warm ad soft. 




15 comments:

  1. This is breakfast for me. Not sweet!!! I could eat spaghettis in the morning.
    Maya

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  2. This looks really good and heathy! Thank you for posting.
    M

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  3. I love this kind of breakfast too. The bread looks really good.

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  4. I am definitely going to try this naan recipe. How many pieces of naan does one recipe yield? Thanks so much!

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  5. Hello, recipe makes 10 pieces, thank you!

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  6. That's a breakfast I would eat every day :)

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  7. I love a spread like this and could eat it frankly for any meal of the day!

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  8. That is my kind of breakfast too! Or lunch or dinner or whenever;) Looks delish!
    Have a great week,
    E

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  9. Mmm, delicious and healthy! Perfect for lunch too :-)

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  10. Its quite unique and nice recipe add some more recipes for people to enjoying,nice blog..! For more information to all kind of recipe visit : Desserts Recipes .

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  11. Yum, this looks great!

    Bobi
    bobijensen.com

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  12. Found your post through Pinterest last week. Am making the naan for the second time! It is amazing!

    ( not sure if its a difference of humidity, but I mix the first 2 1/2 cups flour in and mix for 5 mins. Then I need to add1 1/3 cups more four into the mixer for it to form a dough. So yummy!)

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    Replies
    1. I'm glad to hear that! With doughs sometime it happens, but it's great that you get to know the dough and know when to add more or less water/flour. This dough it's particularly "wet" but it gains strain and texture as it ferments. Thank you so much for trying it out!!

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