RAIN PASTRY RECIPE
- 500 g (5 glasses) of whole wheat flour
- Half a glass of water
- Half a glass of milk
- 2 eggs
- 2 tablespoons of butter
- 1 teaspoon salt
FOR THE WRAP:
- Bergama Overalls
- Chili pepper
- Black seed
- Olive oil
- For the dough of the rain pastry, put 5 glasses of whole wheat flour in a large bowl and make a hole in the middle.
- Add half a glass of water and milk, 2 eggs, 2 tablespoons of room temperature butter and 1 teaspoon of salt and start kneading.
- There is no need to knead the dough for too long. Since it has less gluten, it will not be a flexible dough anyway. When it becomes hard and does not stick to the hands, roll it up, cover it with a damp cloth and let it rest for 1 hour. If you don’t have time, you can rest for half an hour.
- Then roll it up and cut it into 8 tangerine-orange-sized pieces. Roll the meringues and open them in a diameter. When opening it, forget it so that it does not stick to the counter.
- A metal sheet or a wide pan will suffice to cook it. Since a thin sheet such as enamel or copper heats up and cools quickly, it is easy to control, so the pastries can be cooked before they dry.
- Turn on the gold and heat the sheet. When you drop water on it, the water bubbles do not bounce, if it stays where it falls and evaporates, its temperature is good. If it is falling off the sheet, it gets too hot.
- Put the pastry on a hot plate and cook both sides over medium-high heat for 1-2 minutes.
- Cover the baked pies in a clean cloth and butter them. Thus, the pastries will stay warm and they will not remain open and dry.
- After each baked pastry, wipe the pan with a damp napkin so that the flour on the sheet does not stick to the next pastry.
- After it is cooked, you can put whatever you want in it and enjoy it. I prepared a delicious breakfast with tomatoes, Bergama Tulum, parsley, black cumin, chili pepper and olive oil. Hoping that the rain, the wheat and therefore our bread will be abundant.