Kurdish Olive Oil Bread

Ingredients

In this Kurdish adaptation of Pompe à l'huile, the traditional French olive oil bread, we incorporate the unique flavors and ingredients of Kurdish cuisine. While the French version typically uses white flour and minimal spices, our Kurdish Olive Oil Bread incorporates a blend of all-purpose flour and whole wheat flour for added nuttiness and texture. Additionally, we infuse the dough with traditional Kurdish spices such as cumin and sumac, which lend a distinct flavor profile to the bread. We alse have the original recipe for Pompe à l'huile, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 2 teaspoons (7g) active dry yeast 2 teaspoons (7g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 teaspoon (2g) ground cumin 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) sumac 1 teaspoon (2g) sumac
• 1 1/2 cups (355ml) warm water 1 1/2 cups (355ml) warm water

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 34g, 0g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, yeast, salt, cumin, and sumac.
2. 2.
   Make a well in the center of the dry ingredients and pour in the olive oil and warm water.
3. 3.
   Mix the ingredients together until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into two equal portions.
8. 8.
   Shape each portion into a round loaf and place them on a baking sheet lined with parchment paper.
9. 9.
   Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Bake the loaves in the preheated oven for 25-30 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
11. 11.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Whole wheat flour — Whole wheat flour adds a nutty flavor and texture to the bread. If you prefer a lighter texture, you can replace half of the whole wheat flour with all-purpose flour.
• Sumac — Sumac is a tangy spice commonly used in Kurdish cuisine. It adds a unique flavor to the bread. If you can't find sumac, you can substitute it with lemon zest for a similar tangy taste.

Tips & Tricks

• For a more pronounced olive oil flavor, you can brush the loaves with olive oil before baking.
• To achieve a crustier bread, place a pan of water on the bottom rack of the oven while baking. The steam created will help develop a crispy crust.
• Serve the bread warm with a drizzle of olive oil and a sprinkle of sumac for an extra burst of flavor.

Serving advice

Kurdish Olive Oil Bread is best served warm. Slice it and serve it alongside a variety of Kurdish dishes such as kebabs, dolmas, or lentil soup. It also pairs well with dips like hummus or baba ganoush.

Presentation advice

To enhance the presentation of the bread, sprinkle some sumac on top before baking. This will add a pop of color and hint at the tangy flavor within.