Crimean Tatar-style Pa de Pages

Ingredients

In this Crimean Tatar adaptation of Pa de Pages, we incorporate Crimean Tatar spices and flavors to give the bread a distinct twist. The addition of cumin and coriander adds a warm and aromatic note to the bread, enhancing its flavor profile and giving it a unique Crimean Tatar touch. We alse have the original recipe for Pa de pages catala, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) cumin seeds 10g (2 tsp) cumin seeds
• 10g (2 tsp) coriander seeds 10g (2 tsp) coriander seeds
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 390mg

Preparation

1. 1.
   In a dry skillet, toast the cumin seeds and coriander seeds over medium heat until fragrant. Remove from heat and let them cool. Once cooled, grind them into a fine powder using a mortar and pestle or a spice grinder.
2. 2.
   In a large mixing bowl, combine the flour, yeast, salt, sugar, and ground cumin and coriander. Mix well.
3. 3.
   Gradually add warm water to the dry ingredients, mixing with a wooden spoon until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough to release any air bubbles. Shape it into a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes or until golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Coriander seeds — Like cumin seeds, toasting the coriander seeds before grinding them brings out their aroma. Keep an eye on them to prevent burning.

Tips & Tricks

• For a more pronounced flavor, you can increase the amount of cumin and coriander seeds.
• Serve the bread warm with a drizzle of olive oil and a sprinkle of sea salt for an extra touch of flavor.
• This bread pairs well with traditional Crimean Tatar dishes like Chebureki or Manty.

Serving advice

Serve the Crimean Tatar-style Pa de Pages as a side dish with stews, soups, or as an accompaniment to a cheese platter. It can also be enjoyed on its own as a snack.

Presentation advice

To enhance the presentation, sprinkle some toasted cumin seeds and coriander leaves on top of the bread before baking. This will add a visual appeal and hint at the flavors within.