Kosovan Chorizo Bread

Ingredients

In this adaptation of Pão com chouriço to Kosovan cuisine, we incorporate traditional Kosovan spices and flavors into the bread dough. Additionally, we use locally sourced Kosovan chorizo, which may have a slightly different flavor profile compared to Portuguese chorizo. These modifications give the dish a unique Kosovan twist while still maintaining the essence of the original recipe. We alse have the original recipe for Pão com chouriço, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 60ml (1/4 cup) olive oil 60ml (1/4 cup) olive oil
• 200g (7 oz) Kosovan chorizo, thinly sliced 200g (7 oz) Kosovan chorizo, thinly sliced
• 1 tsp Kosovan paprika 1 tsp Kosovan paprika
• 1 tsp dried oregano 1 tsp dried oregano

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough to release any air bubbles. Divide the dough into two equal portions.
7. 7.
   Roll out each portion into a rectangle shape, approximately 1cm (0.4 inch) thick.
8. 8.
   Sprinkle the Kosovan paprika and dried oregano evenly over the dough.
9. 9.
   Arrange the sliced chorizo on top of the dough, leaving a small border around the edges.
10. 10.
    Roll up the dough tightly, starting from one of the longer sides.
11. 11.
    Place the rolled dough onto a baking sheet lined with parchment paper.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing.
14. 14.
    Serve warm and enjoy!

Treat your ingredients with care...

• Chorizo — Make sure to use Kosovan chorizo, which has a smoky and slightly spicy flavor. If Kosovan chorizo is not available, you can substitute it with a similar local sausage.

Tips & Tricks

• For an extra kick of flavor, you can add a sprinkle of chili flakes to the dough before rolling it up.
• Serve the Kosovan Chorizo Bread with a side of tzatziki or a spicy tomato dip for a delicious combination of flavors.
• If you prefer a milder taste, you can use a mild variety of Kosovan chorizo or reduce the amount of paprika used in the recipe.
• Experiment with different herbs and spices to customize the flavor of the bread to your liking.
• This bread is best enjoyed fresh out of the oven, but you can also reheat it in a toaster oven for a few minutes to regain its crispiness.

Serving advice

Serve the Kosovan Chorizo Bread warm as an appetizer or snack. It can be enjoyed on its own or paired with your favorite dipping sauce.

Presentation advice

To enhance the presentation, slice the Kosovan Chorizo Bread into bite-sized pieces and arrange them on a platter. Garnish with fresh herbs such as parsley or cilantro for a pop of color.