Maloonga ~A Flat Bread From Yemen

Maloonga ~A Flat Bread From Yemen

This week I am doing International Flatbreads. My first thought was Aloo paratha, naan but Valli had said no Pakistan, India!

My first thought was not fair Valli I don’t have the time! but then Valli is not forcing me to sign up. I am doing it because I want to so explore beyond the boundaries and comfort zone. So here is my contribution to our exploration of flat breads.

If you want to see what a flatbread is and what a diverse variety of flatbreads India has then check this out.

Today I take you to Yemen and Malooga a Yemeni flat bread.

Apparently this is a very common yeasted flatbread in Yemen that is eaten with eggs, buttermilk, fasoolia and it is used in the Yemeni Ramadan dish called shafuta. But getting any documented history is difficult.

In Yemen, it is baked in a taboon to me it looks like a tandoor.

Traditionally a makhbaza is used to apply the malooga to the hot pan. The makhbaza is a round, domed tool that you place the malooga on. You pick it up from the bottom which has a handle, and with one swift motion, you smack the malooga on the hot pan or the taboon.

Since we cannot get a makhbaza, bake it like pizza crust.
I took the picture with the girls being extremely hungry and irritable for a delayed dinner, so that calls for a  trail again for better pictures.

Maloonga ~A Flat Bread From Yemen

Malooga

Recipe Source: Here

Ingredients:

• 2 cups warm water
• 2 ½  tsp active yeast
• 5- 6 cups flour
• 2 tsp salt
• 1/3 cup semn, warmed
• 2 tbsp  oil

Method:

• Dissolve yeast in 1/2 cup warm water and proof it.
• To the 5 cups of flour and salt add the  water as needed. Mix with hand, adding more flour if needed to form a stiff dough.
• Knead for at least 10 minutes or until dough is smooth, not sticky, and pliable.
• Cover dough, and place in a draft-free place. Set aside for 1 hour or until risen.
• On a surface sprinkled with flour, cut dough into mounds( the recommendation was of the size of what you do for a large pizza suit yourself). Let sit for 5 min.
• Preheat oven at250°C/ 550° F.
• Mix the warmed semn with oil in a small bowl. Prepare a large surface by sprinkling flour. Place one of the mounds on the surface and pat down and stretch into a rectangle, 1/2 an inch thick (about 20 x 15). I used a rolling pin.
• Brush or smear with your hand the  entire surface with the semn-oil mix.
•  Fold dough in half towards you. Brush the top surface with semn-oil mix and fold it in half towards you again. Brush with semn-oil mix and fold in half sideways. Brush again. Fold sideways and brush with mix again. Finally brush surface and pinch corners together to form a ball.
•  Place ball on the floured pan and, move on to the next one.
• By the time you have finished layering the last one, the first layered dough would be ready for baking because it had time to rest.
• Pat down the dough mound into a large round the size of a thick large pizza and place into a greased baking sheet. Brush and egg wash (1 egg + 2 tablespoons milk) or buttermilk on top. 
• Bake in hot oven until bottom is brown and top has brown spots (it won't fully brown).

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Bataat Abu Humar Adanee /Adeni Potatoes with Red chilli and Tamarind Sauce for Yemen

Bataat Abu Humar Adanee

For Y -Yemen apparently this is eaten as a snack and its delicious !

Still cannot write much about Yemen later maybe when my arm feels a part of my body…

For Ushar I used regular lemon pickle.

Bataat Abu Humar Adanee /Adeni potatoes with red chilli and tamarind sauce

Recipe Source: Here

Ingredients:

To serve: 4-5 people

• 1 kg about 15-20 small potatoes 
• A small lemon sized ball of tamarind soak in water
• 4 red chillies soaked in warm water
• 3 tblspn of  ‘ushar (pickled lemon)–optional
• Salt to taste
• 3 tblspn of oil
• Dhania/ coriander , chopped   for garnish

Method:

• Blend the red chillies in the chutney pot of the blender.
• In a pot   boil the potatoes until soft. They should not be mushy.
• Drop the potatoes in cold water to stop further cooking.  Peel the potatoes if you feel like but halve them.
•  Then in a pot under medium high heat add the oil and the red chilli mixture.
•  Let it simmer for 3 minutes. Then add the pickled lemons, and the tamarind and let simmer for another 3 minutes.
•  Add salt, potatoes and half a cup of water and let simmer for another 5 minutes.
• Garnish with cilantro and serve hot.
•  Enjoy.

Bataat Abu Humar Adanee

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!