Ethnic Flatbreads

Summary of a research project funded by the National Honey Board and conducted by Colorado State University. Investigators: M. Stone, Ph.D. and P. Williams

Background

Flat breads include a variety of ethnic products such as Mediterranean breads (focaccia), Middle Eastern breads (pita, barbari, zata), Indian breads (naan), and other Asian or European breads. Each may be extremely different from one to the next. From the savory taste of Jamaican cornbread to the rich taste of an English scone, all offer a world of new opportunities for bakers. However, even though each product is different, all have one thing in common: ethnic flat breads have become increasingly popular in the United States in recent years. The purpose of this project was to optimize quality attributes of several traditional ethnic flat breads and incorporate honey into the formulas for production in retail and/or industrial bakeries.

Methods and Materials

Thirty formulas were developed for ten ethnic flat bread products made using liquid honey, dry honey, or controls with no honey added. Preliminary testing determined optimal levels of both liquid and dry honey and final flat bread formulations. Actual percentages of honey incorporated in formulas ranged from 9.2 to 28.6 for the liquid honey, and from 9.0 to 19.5 for the dry honey. Objective and sensory tests were conducted to determine product acceptability of samples in four replications. Each bread was subjected to a series of objective tests (standing height, L a b, pH, moisture content, and texture). Sensory assessments were conducted by consumer panelists (n=30) who evaluated each bread for appearance, overall flavor, sweetness, and overall eating quality using a seven-point hedonic scale (1=like extremely - 7=dislike extremely). The panel members then ranked the three treatments of each bread, control, liquid honey and dry honey, from liked best (1) to liked least (3).

Results

Instrumental values and sensory characteristics were evaluated based on ethnic flat bread formulations and type and amount of honey added. Addition of honey did not consistently affect product quality based on instrumental assessments. However, sensory quality attributes were influenced by honey addition when evaluated by consumer panelists. Based on 120 observations on each type of bread, when consumers were asked to rank the three random samples for preference (control, liquid honey added or dry honey added) the breads containing honey were liked better than the control sample.

Conclusions

Incorporation of liquid or dry honey into ethnic flat breads can produce products with similar physical properties to breads made without honey and flat breads with liquid or dry honey were generally preferred over control formulations by consumer panelists. The addition of honey in ethnic flat breads can be beneficial to bakers because of honey's positive consumer appeal and functional attributes. The physical and sensory data were conclusive:

Nine of the 10 formulations were rated by consumer panelists with the liquid or dry honey formulations as "liked best" when compared to a control bread without honey.
Honey's reducing sugars contributed to browning reactions in several of the baked goods.
Differences in moisture content were due to formulation adjustments and not honey addition.

FORMULAS

Bannock

Fat-free version of an old Canadian favorite, flavored with dried cranberries and pecans.

PROCEDURE:

Mix together dry ingredients.*
Combine liquid ingredients. **
Add liquid ingredients to dry ingredients and stir until just mixed.
Spray a 8” x 8” square pan with non-stick spray.
Spoon 460 grams of batter into pan. Smooth top with floured fingers.
Bake at 425°F, on second rack from bottom of oven, for 15-20 minutes or until golden.
Cool on wire rack for 10 minutes.

Barbari

These basic breads of Persia are scored to prevent pockets from forming, and are used to scoop up foods or to soak up sauces.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute. *
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball.*
Spray bowl and plastic wrap with non-stick spray. Place dough in bowl and cover with plastic wrap.
Place dough in warm oven (no higher than 110°F) and let rise for 30 minutes or until doubled in size.
Remove dough from bowl. Divide dough into two 180-gram portions. Roll each portion into a 1/4” thick round that is about 7” in diameter.
Spray baking sheet and plastic wrap with non-stick spray. Place rounds on baking sheet, cover with plastic, and let rise 20 minutes.
Remove plastic wrap and cut 4-5 parallel lines running the length of the bread with a sharp knife.
Bake at 425°F, on second rack from bottom of oven for 15 minutes or until golden.

Focaccia

Crusty, chewy, dimpled bread associated with pizza. Brush with olive oil, sprinkle with salt, and serve.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute.*
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball.*
Spray bowl and plastic wrap with non-stick spray. Place dough in bowl and cover with plastic wrap.
Place dough in warm oven ( no higher than 110°F) and let rise for 30 minutes or until doubled in size.
Remove dough from bowl. Divide dough into 200-gram portions. Roll each portion into a 1/4” thick round that is about 7” in diameter.
Spray baking sheet and plastic wrap with non-stick spray. Place rounds on baking sheet, cover with plastic, and let rise for 20 minutes.
Remove plastic wrap and make dimples in dough with fingertips.
Bake at 350°F, on second rack from bottom oven, for 20-25 minutes or until golden.

Jamaican Cornbread

Non-traditional cornbread made with pineapple, coconut and various spices.

PROCEDURE:

Mix together dry ingredients.*
Combine liquid ingredients. **
Add liquid ingredients to dry ingredients and stir until just mixed.
Spray a 8” x 8” square pan with non-stick spray.
Spoon 950 grams of batter into pan. Smooth top with floured fingers.
Bake at 425°F, on second rack from bottom of oven, for 25 minutes or until golden.

Ksra

Flat, round, leavened bread made with whole wheat flour, and flavored with anise seed.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute.*
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball.*
Spray bowl and plastic wrap with non-stick spray. Place dough in bowl and cover with plastic wrap.
Place dough in warm oven (no higher than 110°F) and let rise for 30 minutes or until size doubles.
Remove dough from bowl. Divide dough into 150 gram portions. Roll each portion into a 1/4” round that is about 5.5” in diameter.
Spray baking sheet and plastic wrap with non-stick spray. Place rounds on baking sheet, cover with plastic, and let rise for 20 minutes.
Remove plastic wrap and prick tops of dough with fork.
Bake at 400° F, on second rack from the bottom, for 15-20 minutes or until golden.

Rotis

Coconut breakfast bread served through-out the day as a tasty snack with tea, coffee, or fresh juice.

Procedure:

Mix together dry ingredients.*
Combine liquid ingredients. **
Add liquid ingredients to dry ingredients and mix until the dough is soft and smooth.
Divide dough into 50-gram portions. Roll each portion into a round that is 1/8” thick and 4.75” in diameter.
Heat non-stick griddle to 375°F and spray with non-stick spray.
Cook breads about 2 minutes on each side, or until golden.
Cool on wire rack.

Pita

Pocket-type bread also known as Middle Eastern bread, Israeli flat bread, and Armenian bread.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute.*
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball.*
Spray bowl and plastic wrap with non-stick spray. Place dough in bowl and cover with plastic wrap.
Place dough in warm oven ( no higher than 110°F) and let rise for 30 minutes or until doubled in size.
Remove dough from bowl. Divide dough into 100-gram portions. Roll each portion into a smooth round ball.
Spray baking sheet and plastic wrap with non-stick spray. Place balls on baking sheet, cover with plastic, and let rest for 15 minutes.
Remove plastic wrap and roll each ball into rounds that are about 1/8 “ thick and 7” in diameter. Place rounds back onto baking sheet.
Bake at 475 F, on second rack from the bottom, for 4-5 minutes or until golden.

Scones

A rich quick bread, flavored with cinnamon and ginger, based on the traditional English favorite.

PROCEDURE:

Sift together dry ingredients.
Cut in butter.
Add water ** to dry ingredients and stir until just mixed.
Spray muffin tin with non-stick spray (use triangular shapes if available).
Spoon 550 grams of batter into pan. Smooth top with floured fingers.
Bake at 400° F, on second rack from bottom of oven, for 10-15 minutes or until golden.

Zata

This is a Middle Eastern version of Italian focaccia that can be made thin and crispy, or thick and chewy.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute.*
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball. *
Spray bowl and plastic wrap with non-stick spray. Place in bowl and cover with wrap.
Place dough in oven (less than 110°F) and let rise for 30 minutes or until doubled in size.
Remove dough from bowl. Divide dough into 200-gram portions. Roll each portion into a 1/4” thick round that is 7” in diameter.
Spray baking sheet and plastic wrap with non-stick spray. Place balls on baking sheet, cover, and let rise for 20 minutes.
Remove plastic wrap and prick the tops of the breads with fork. Bake at 425°F, on second rack from bottom of oven, for 10-15 minutes or until golden.

Naan

Classic Central Asian bread. It is traditionally served on its own or as an accompaniment to a meal.

PROCEDURE:

Mix dry ingredients in Kitchen Aid mixer with flat beater for 1 minute.*
Combine liquid ingredients thoroughly** and add to dry ingredients. Mix all ingredients in Kitchen Aid mixer for 1 minute or until thoroughly combined.
Change flat beater to dough hook and knead for 10 minutes on speed 2. Dough should form a smooth, elastic non-sticky ball.*
Spray bowl and plastic wrap with non-stick spray. Place dough in bowl and cover with plastic wrap.
Place dough in warm oven (no higher than 110°F) and let rise for 30 minutes or until doubled in size.
Remove dough from bowl and divide into 180-g portions. Roll each into 1/4” thick rounds, about 7” in diameter.
Spray baking sheet and plastic wrap with non-stick spray. Place rounds on baking sheet, cover with plastic, and let rise for 20 minutes.
Remove plastic wrap and cut 1” slits, evenly spaced, radiating out from the center like sun rays.
Bake at 450° F, on second rack from bottom of oven, for 5-10 minutes or until golden.