This time I was in the mood for experimenting, so I dared to change the recipe a bit. Instead of making one single dough of plain wheat flour, I used three different kinds of flour to add some cheer. I couldn't say which of the two recipes is better as each has its pros, so maybe you can try both and decide which one do you like more.
This is what you'll need:
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- Dissolve yeast into a cup with 150 ml of warm water and let it activate.
- In a bowl, combine 300 g of plain wheat flour with 1/2 teaspoon of salt. Add 1/3 of the yeast and start kneading by adding some more warm water, little by little, until you get a medium-soft, smooth and unsticky dough. Cover the bowl with a kitchen towel and set aside. Let the dough rise until it triples its volume.
- In a separate bowl combine whole-wheat flour, 1/2 teaspoon of salt and the second third of the yeast. Knead by adding some more water to get a medium-soft, smooth and unsticky dough. Cover and set aside to rise.
- In a third bowl combine cornmeal, the remaining 100 g of plain wheat flour, the remaining salt and yeast, and knead to get a smooth and unsticky dough, by adding some more warm water. Cover and set aside to rise.
Here you can see a hint on how to speed up rising process.
5. Meanwhile, melt butter or lard and let it cool slightly. Lightly grease a baking pan. I used a ø26 cm round pan.
6. Re-knead all three pieces of dough. Then, divide whole-wheat and plain wheat dough into two equal parts each. |
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9. Repeat the procedure from step 8 first with the cornmeal dough, and then with the second piece of whole-wheat flour.
12. Once the pie is baked, sprinkle it with 100 ml of water, but be careful of the steam!!! Put the pan back into the oven for 2 minutes only, and then take it out. Place two or three forks underneath the pie to keep it above the bottom of the pan and cover it with a kitchen towel. Let the pie cool for couple of minutes, and then take it out from the pan. Don't worry, it's very firm and won't fall apart.
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Serve with some sour cream or yogurt.
Once cooled, store the pie sealed into a plastic bag to keep it soft.
Enjoy and bon appétit!