1 cup lukewarm water 3 Tsp dry yeast 1 Tsp salt ½ Tsp sugar Mix well, let it sit for approximately 10 minutes 1 cup lukewarm water 4 cups flour sifted Don’t knead, just bind in nice sticky dough Let it sit for approximately 45 minutes (covered with plastic wrap until doubled in size) A lot of flour on the surface, but still not kneading, just work it with fingertips, cut in 5 parts, form a ball with fingertips, pinch at the back to close air pockets inside the somun Let it sit for approximately 30 minutes (covered with kitchen towel) Put each of them on floured surface (a lot since sticky) and stretch it to nice round pita-bread without touching the middle part, just fingertips at the edge (while preheating the oven) Let it sit for approximately 10 minutes (covered with kitchen towel) Bake at 500-530 F (260-275 °C) Place in the oven for approximately 10 minutes, take it out, cover and let it sit for approximately 5 minutes
I tried many recipes for Somun but this one is by far the best. Probao sam mnoge recepte za somun al je ovaj daleko ispred svih. Ispali su savršeni. Hvala Irma. 👍
it's amazing i been following this recipe for weeks, amazing, amazing... i made thick bread and the style shown here depending on what you do many different outcomes, Ali stvarno hvala vam puno ovo me secja na NANU 1982 Kragujevac ufff to su bili lepi dani...
I am making this and cevapis for my grandmas birthday this Thursday but I work until 4:30 and will not arrive home until around 5. Is there a way I could make the dough beforehand? So it would be rising for a while? Or could I make it entirely the day before and then reheat it? It looks wonderful!!
Hi Irma... I have 2 Types of AP flour; one weighs 120gm per cup and the other weighs 150gm per cup. Can you tell me How much does your’s weigh. Thank You
Thanks a lot for your detailed instructions. Do you have to use a special flour (for example one that is extra finely ground) or can you use any ordinary wheat flour? Would this also work with rye flour?
@@marijablagojevic633 I would do a poolish of 12 hour 1 cup flour half cup water 1 tsp malt or honey and 1.5gr yeast let it ferment for 10h to 12h till almost collapsin that gives better flavor the longer the dough rest and the least yeast the better the flavor is