These turned out really good. I served them with a tagine of chicken I had made. I used anise seed since I was out of caraway seeds. This made them very aromatic.
Ingredients:
2-1/4 t. of active yeast, or one package
1/2 t. sugar
1-1/2 warm water (to proof the yeast)
1-1/2 c. whole wheat flour
2-1/2 c. bread flour
4 T. caraway seeds, toasted and coarsely ground
2 t. salt
1/4 c. vegetable oil
1/2 c. semolina flour, reserved for the baking sheet
Instruction:
In a small bowl, mix the yeast and sugar with 1/4 cup of the water. Stir gently. Set aside until foamy, about 10 minutes.
In a large, shallow bowl, combine the flours, 2 tablespoons of the caraway seeds, and salt. Make a well in the center. Add the yeast mixture and 1/2 cup of the water. Blend with your hands while slowly adding enough water to make a soft dough. When the dough pulls away from the sides of the bowl, transfer it to a lightly floured board and knead until smooth and slightly tacky to the touch, 10 to 12 minutes. Shape into a ball and let rest for 2 to 3 minutes, Knead again vigorously for 1 minutes.
Divide the dough into 8 equal parts. Shape each one into a ball and coast with a little oil and some of the remaining seeds. Lightly sprinkle 2 baking sheets with the semolina flour. Set 4 dough balls on each baking sheet and gently flatten each ball to a diameter of 3 inches. Cover with a clean cloth. Let rise in a warm place, away from drafts, until doubled in size, about and hour.
Preheat an oven to 450 degrees F. Prick each roll with a toothpick in several places. Bake one sheet at a time on the center of the oven till crusty and golden brown, about 20 minutes.
This recipe is referenced from: Cooking at the Kasbah by Kitty Morse
Note: I used a KithchenAid mixer to mix my dough and used toasted anise seeds to my mix instead of caraway.
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