Thursday, October 15, 2015

Shorgoghal - Spice filled flaky Bread

    When I searched for bread recipes in Azerbaijan cuisine , I came across many bread recipes . This flaky recipe caught my eye and I immediately decided to make this bread.

     This bread is a common in the festive celebration – Nowruz –  new year , start of spring ( 20 march – 26 march ) along with Pakhlava  and shekerbura.


   The round shape of the bread along with the golden crust and the yellowish spice filling is regarded as the symbol of the sun in Azerbaijan. There can be as many as 9- 12 layers  in the shorghogal.

Usually , shorgoghal are served along with the sweetened black tea -  a common beverage in Azerbaijan.

This measurements makes 12 bread

Requirements :

5 cup all purpose flour + for dusting

1 cup warm water

3 tbs active dry yeast

2 tsp salt

1 cup milk

200 g butter melted and cooled

For spice filling :

2 tbs fennel seeds

½ tsp turmeric powder

1 tsp salt

¼ Tsp ground black pepper

2 tbs all purpose flour

4 tbs melted butter

Butter for spreading while rolling bread.

Topping :

Poppy seeds

Preparation :

 In a bowl  add the warm water and a teaspoon of sugar  , mix in the yeast and let it proof for 10 minutes.

  Add the flour into the bowl and add in salt and mix well.

 Add the proofed yeast , milk  and butter to the flour and mix well.

  Turn the dough onto the lightly floured  counter top and knead well until the dough is elastic and smooth, it may take about 10 minutes.

  Place the dough in a oiled bowl and cover with the plastic wrap or kitchen towel.

  Let it double , it may take about 1 to 2 hour.

Butter Filling :

Melt the butter and mix in the salt . This is to be spread on the bread while rolling.

Spice filling :

  In the mean time prepare the spice filling , roast the fennel seeds  for two minutes.

Crush the fennel seeds and add to a bopwl.

Add the melted butter , turmeric powder , salt , black pepper  and flour.

 Rolling the bread :

Punch the raised dough and knead for two minutes.

 Divide the dough into nine equal pieces . Take a piece of dough  and roll with the rolling pin with little flour into 20 inch circle  and 1/16 inch thick.

  Apply the melted butter on the circle and spread with the hand. Spread each piece of dough and arrange on above other with the butter filling in between.

   Spread this to 24 inch diameter , with a sharp knife , cut the circle into two inch wide strips and cut the strips into rectangles about 12 inches long.

  Begin from one narrow side of the rectangle , gently roll it tight.  Repeat for other rectangles.

With the finger , press in the middle to hollow it up till the bottom making a hole.

  Fill this with a spoon of spice filling , bring the edges together and seal close .

  Place these on the baking tray and press gently with hand and flatten into 4 inch disks about 3/8 inch thick.

Sprinkle poppy seeds on the top.

Bake the rolls  in the preheated oven at 200* C for 20 minutes.

Let it cool and serve.

Spice filled flaky bread are ready to serve.

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