Bakakin, a simple yet deeply satisfying peasant bread, holds a special place in many cultures, particularly during Ramadan. Its rustic charm and wholesome ingredients make it the perfect accompaniment to a suhoor meal, providing sustained energy for the day ahead. This traditional bread, often baked in wood-fired ovens, offers a unique flavour profile unlike anything you'll find in your average bakery. The slightly chewy texture and earthy aroma make it a true culinary experience. Imagine the warmth spreading through your home as the bread bakes, filling your kitchen with a comforting fragrance.
This recipe simplifies the traditional Bakakin, making it accessible for home bakers. We’ll guide you through each step, from preparing the dough to achieving that perfect golden-brown crust. Ready to embark on this delicious journey? Let's dive into the detailed, step-by-step instructions and recreate the magic of Bakakin peasant bread in your own kitchen.
Tools Needed
- Mixing bowl
- Baking tray
- Scale
- Oven
- Grill
Ingredients
- Whey: 2 cups
- Yogurt: 2.5 cups (or replace with 2.5 cups milk)
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Cream: 1 cup (or replace with 0.5 cup ghee or 0.25 cup butter)
- Flour: 1 kg
- Baking powder: 1 small spoon
- Yeast: 1 large spoon
- Warm water: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare and Combine Ingredients
- Mix whey, yogurt (or milk), sugar, salt, lemon juice, and cream (or substitute).
- In a separate bowl, mix yeast with warm water.
- Add yeast mixture to wet ingredients. Add flour and baking powder. Knead for 5-10 minutes (longer if kneading by hand).
Step 2. Knead and Rise
- Cover the dough and let it rest for 10 minutes to activate gluten.
- Knead again for 5 minutes. Let it rise in a warm place for about an hour.
Step 3. Shape and Proof
- Divide the dough into 70-gram portions.
- Lightly flour a baking tray and shape the dough portions onto it.
- Let the shaped dough rest for 15 minutes.
Step 4. Bake to Perfection
- Bake on the stovetop until the bread slightly rises. Then, move to the grill for less than a minute until golden brown.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Don't add more than two tablespoons of sugar to prevent tearing or hollow bread.
- Don't add yeast directly to the whey; dissolve it in water first to prevent spoilage.
- The more you knead the dough, the fluffier the bread will be.
- When baking, don’t thicken the dough too much, but keep a light thickness for good rising.
- After shaping, let the bread rest for 15 minutes only before baking.
- Turn off the oven immediately after putting the bread in to encourage rising.
Nutrition
- Calories: approximately 4500-5000
- Fat: 80-120g
- Carbs: 800-900g
- Protein: 100-120g
FAQs
1. Can I use all-purpose flour instead of bread flour for Bakakin?
While bread flour gives the best texture and rise, all-purpose flour will work. The bread might be slightly less chewy.
2. How can I tell when the Bakakin is fully baked?
Tap the bottom of the bread; it should sound hollow. The crust should be a deep golden brown and the interior fully cooked through.
Enjoy your freshly baked Bakakin bread – a perfect start to your Ramadan day. This recipe, while simple, delivers a flavourful and satisfying experience that transcends its humble origins. May your suhoor meals be blessed with the warmth and comfort of this traditional bread.