Bulgur Breads Recipe

Bulgur Breads Recipe

Recipe by Jeffrey Alford and Naomi Duguid

Check out how this bread is made. Discover the magic of Bulgur Breadscrisp, unleavened flatbreads that fill your kitchen with an irresistible savory aroma. Made with whole bulgur wheat, a touch of flour, and minced onion, these breads are simple to mix (even in a food processor) and bake quickly into delicate, flexible, slightly chewy rounds. Perfect with cheese or bold accompaniments, they transform into crisp crackers when fully dried or stay soft when wrapped in cloth. Level: Simple Makes: 8 rounds Total Time: 1 hour 40 minutes (Prep: 1 hour 30 minutes, Cook: 10 minutes)

Nutrition per piece (serves 8): 208 calories, 1g fat, 0g saturated fat, 45g carbs, 4g fiber, 1g sugar, 7g protein, 0mg cholesterol, 295mg sodium

Gather Ingredients

• 1 1/2 cups fine or medium bulgur
• 1 1/2 teaspoons salt
• 2 cups water, brought to a boil
• 1/2 cup finely chopped onion
• About 2 cups all-purpose or hard white unbleached flour

You'll also need: Medium bowl, optional food processor, unglazed quarry tiles for oven's lower rack, rolling pin.

Instructions

1. Place bulgur and salt in a food processor or medium bowl. Pour in boiling water and stir or pulse to combine. Let stand 30 minutes until bulgur absorbs liquid.
2. Add 1 cup flour and minced onion; process or mix 1 minute until dough forms. If dry, add 2 tablespoons warm water and process 30 seconds; repeat if needed.
3. Process dough 2-3 more minutes into a ball. Transfer to floured surface; knead by hand 4-5 minutes. (For small processors, work in batches then combine and knead.)
4. No processor? Mix bulgur, salt, and water in bowl; rest 30 minutes. Add onion and 1/2 cup flour, then another 1/2 cup. Knead on floured surface 6-7 minutes until smooth and elastic.
5. Cover dough with plastic wrap; rest 15-60 minutes.
6. Preheat oven to 450F with baking stone or quarry tiles in lower third. Divide dough into 8 pieces; roll each into 8-10 inch thin rounds on floured board.
7. Work with 1-2 at a time. Transfer to hot tiles (use floured peel or inverted baking sheet). Bake 1 1/2-2 minutes per side until edges brown. Stack and wrap in towel to keep warm and soft.

Enjoy straight from the oven! These breads will inspire your next gatheringsimple, flavorful, and surprisingly easy to master.

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