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How To Make Somun Bread For Ćevapi - Chasing The

This document provides a recipe for making somun bread, which is ideal for serving with ćevapi. The recipe calls for ingredients like pastry flour, milk, water, yeast and yogurt. The instructions explain how to make the dough, let it rise, shape it into balls, grid and sprinkle the tops, then bake for 7-10 minutes until golden brown. Somun bread is best served with ćevapi or other Balkan dishes.

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Phil Oliver
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96 views

How To Make Somun Bread For Ćevapi - Chasing The

This document provides a recipe for making somun bread, which is ideal for serving with ćevapi. The recipe calls for ingredients like pastry flour, milk, water, yeast and yogurt. The instructions explain how to make the dough, let it rise, shape it into balls, grid and sprinkle the tops, then bake for 7-10 minutes until golden brown. Somun bread is best served with ćevapi or other Balkan dishes.

Uploaded by

Phil Oliver
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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How To Make Somun Bread For Ćevapi

Here is how to make somun at home. This recipe is ideal for your home oven.

Ingredients
1 kg pastry flour. This flour is also known as type 405, 00, or type 45, it has
9% protein. (9 cups)
4 teaspoons salt
300 ml of milk (1 1/4 cups)
300 ml of water (1 1/4 cups)
14 grams dry yeast (2 packets)
10 tablespoons of creamy yogurt
Black cumin or sesame seeds for sprinkling (optional)

Instructions
1. Warm the milk (lukewarm not boiling), stir in the yeast, and let the mixture activate (usually takes around 10
minutes).
2. In a separate large bowl, mix together the flour and salt.
3. Once the yeast has activated, add to the flour, along with the yogurt and water.
4. Knead the ingredients with a spoon, or even better with your hands! The dough needs to be sticky, so don't add
more flour than indicated in the recipe.
5. Cover the bowl and let the batter rise until it has doubled. You can leave it in the refrigerator overnight. In this
case, you should use a large bowl that you can cover so that the batter does not overflow as it rises. Otherwise, if
you are going to use it on the same day, let the dough rise in a warm place for around 1.5 to 2 hours.
6. Preheat the oven (and the baking tray you plan to bake on) to your oven's maximum temperature, for me that's
250°C (480°F).
7. Take the proofed dough out of the bowl and place it on a floured work surface. Oil your hands well and use your
hands to divide the dough into equal parts. This recipe will make 10 medium-sized or 5 large bread rolls.
8. Shape each portion into a ball, turn it in the flour and use your fingers to form a flat shape (as shown in the
photographs). DO NOT USE a rolling pin as the air needs to stay inside the dough. The somun should be about
the thickness of a finger.
9. Place the somun rolls on a sheet of baking paper. If you have 10 medium-sized somuns, around 3-4 will fit on a
sheet of baking paper.
10. Shape all the somuns all at once and let them rise a little the oven is heating up.
11. With the help of the back of a knife or a wooden skewer, created a grid on top of each somun.
12. Sprinkle each somun with water and either black cumin or sesame. For a rustic variant, dust well with flour.
13. Put the somuns in the oven - do this as fast as possible so that the oven does not cool down. Each one takes
around 7-10 minutes (depending on the heat of the oven). They are done when the bread has inflated and is
golden brown.
14. Take them out of the oven and wrap them in a kitchen towel.

Notes
Somun can be eaten with all kinds of spreads, salami, sausage, and antipasti. Though, they taste best
with Ćevapćići!

© Chasing the Donkey


CUISINE: Balkan Food / CATEGORY: Balkan Recipes In English
https://www.chasingthedonkey.com/balkan-bread-how-to-make-somun-bread-for-cevapi/

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