Somun (Flatbread)

Razlika izmedju pita hleba, somuna i balon lepinje

Sastojci (za 6–8 somuna): 500 g glatkog brašna (RS: tip 400 ili tip 500, US: visenamensko brasno univerzalno, UK: obicno brasno, FR: univerzalno brasno, DE: Weizenmehl (Type 405),  IT: farina 00), 1 kašičica šećera (5 g), 4 g soli, 7 g suvog kvasca ili 20 g svežeg kvasca, 300 ml mlake vode, 2 kašike ulja (suncokretovo ili maslinovo), 1 kašika jogurta ili mleka (za mekšu koru, opciono).

Priprema:

1. U većoj posudi pomešati brašno i so.

2. U drugoj posudi pomešati mlaku vodu, šećer i kvasac. Ostaviti 5–10 minuta da kvasac naraste (da se stvori pena).

3. Dodati kvasac u brašno, pa dodati ulje (i jogurt ili mleko ako koristite). Zamesiti glatko testo, oko 8–10 minuta. 

Ako mesiš mikserom sa spiralnim ili kukastim nastavkom, za somun obično je dovoljno 5–6 minuta dok testo ne postane glatko i elastično.

Važno je da:

- testo bude mekano, ne previše lepljivo;

- lagano se odvaja od zidova posude;

- kad se pritisne prstom, polako se vraća.

4. Pokriti testo i ostaviti da naraste, na toplom, 1 sat, dok se ne udvostruči.

5. Podeliti testo na 6–8 jednakih delova. Oblikovati kuglice.

6. Pokrij ih čistom kuhinjskom krpom ili plastičnom folijom. pa ih ostaviti 10–15 minuta da se odmore.

7. Razviti svaku kuglicu u krug debljine oko 5–7 mm.

8. Ostaviti razvučene somune još 15 minuta da se malo naduvaju. Pokrij ih lagano krpom ili plastičnom folijom da se površina ne osuši dok se odmaraju i naduvavaju.

Ovo kratko odmaranje posle razvijanja pomaže da testo ostane mekano i da se zadrže mehurići vazduha za vazdušnu strukturu somuna.

9. Pecenje

U rerni: 

Zagrejati rernu na 250°C (482 °F). Peći 4–6 minuta na gornjem delu rerne, dok se somuni ne naduvaju i dobiju zlatne tačkice.

U tiganju: 

Zagrejati tiganj bez ulja. Peći somune 1–2 minuta sa svake strane, pa još 1 minut na svakoj strani da se lepo napuše.

10. Gotove somune pokriti čistom kuhinjskom krpom 5 minuta da ostanu mekani.

Saveti za super somun:

- Ako želiš mekšu koru, dodaj 1 kašiku jogurta ili mleka u testo.

- Da se somun bolje naduva, ne razvlači se previše tanak.

- Somun se najbolje peče na visokoj temperaturi i brzo, da ostane mekan.

- Nakon pečenja, uvek ga pokrij krpom da se ne osuši.

Kako ga služiti somun uz ćevape?

- Somun preseći po dužini, ali ne do kraja, pa staviti cevape, crni luk i ajvar.

- Za autentičan ukus, dodati i malo kajmaka ili jogurta.

Opis

Somun je meka, blago naduvena lepinja koja se najčešće pravi u tiganju ili rerni. Kod kuće se može napraviti tako da bude mekana iznutra, a spolja blago hrskava. Idealna je uz ćevape jer upija sokove, a ne raspada se.

Upotreba:

Somun se koristi kao mekano, vazdušasto hlebno pecivo uz razna jela.

1. Tradicionalno se služi uz ćevape, pljeskavice i roštilj.

2. Često se koristi kao osnova za sendviče sa mesom, povrćem i salatama.

3. Odličan je uz kajmak, brzi kajmak, ajvar i druge domaće namaze.

4. Zahvaljujući šupljikavoj strukturi, dobro upija sokove i saft od jela.

5. Može se jesti svež, blago prepečen ili zagrejan na roštilju ili u tiganju.

The difference between pita bread, flatbread and balloon bun 

Ingredients (for 6–8 flatbreads): 500 g smooth flour (RS: type 400 or type 500, US: all-purpose flour, UK: plain flour, FR: farine tout usage, DE: Weizenmehl (Type 405),  IT: farina 00), 1 teaspoon sugar (5 g), 4 g salt, 7 g dry yeast or 20 g fresh yeast, 300 ml lukewarm water, 2 tablespoons of oil (sunflower or olive), 1 tablespoon of buttermilk or milk (for a softer crust, optional).

Preparation:

1. Mix flour and salt in a large bowl.

2. In another bowl, mix lukewarm water, sugar and yeast. Leave for 5-10 minutes for the yeast to rise (to create foam).

3. Add yeast to the flour, then add oil (and buttermilk or milk if using). Knead the dough until smooth, about 8–10 minutes.

If you knead with a mixer with a spiral or hook attachment, 5–6 minutes is usually enough for flatbread until the dough becomes smooth and elastic.

It is important that:

- the dough is soft, not too sticky;

- it easily separates from the walls of the bowl;

- when pressed with a finger, it slowly returns.

4. Cover the dough and let it rise, in a warm place, for 1 hour, until it has doubled in size.

5. Divide the dough into 6–8 equal parts. Shape into balls.

6. Cover them with a clean kitchen towel or plastic wrap, then let them rest for 10–15 minutes.

7. Roll each ball into a circle about 5–7 mm thick.

8. Leave the stretched flatbreads for another 15 minutes to puff up a little. Cover them lightly with a cloth or plastic wrap so that the surface does not dry out while they rest and inflate.

This short rest after rolling helps to keep the dough soft and retain air bubbles for the airy structure of the flatbread.

9. Baking

In the oven:

Preheat the oven to 250°C (482°F). Bake for 4-6 minutes on the upper part of the oven, until the flatbreads puff up and get golden dots.

In the pan:

Heat a pan without oil. Bake flatbreads for 1-2 minutes on each side, then another 1 minute on each side to puff up nicely.

10. Cover the finished flatbreads with a clean kitchen towel for 5 minutes to keep them soft.

Tips for a super flatbread:

- If you want a softer crust, add 1 tablespoon of buttermilk or milk to the dough.

- To make the flatbread puff up better, don't spread it too thin.

- Flatbread is best baked at a high temperature and quickly, so that it remains soft.

- After baking, always cover it with a cloth so that it does not dry out.

How to serve flatbread with cevapi?

- Cut the flatbread lengthwise, but not all the way, then put the cevapi, onion and ajvar.

- For an authentic taste, add a little kaymak or buttermilk.

Description

Somun is a soft, slightly inflated bun that is most often made in the frying pan or oven. You can make it at home so that it is soft on the inside and slightly crispy on the outside. It is ideal with cevapi because it absorbs juices and does not fall apart.

Using:

Somun is used as a soft, airy bread pastry with various dishes.

1. It is traditionally served with cevapi, burgers and barbecue.

2. It is often used as a base for sandwiches with meat, vegetables and salads.

3. It is excellent with kaymak, quick kaymak - quick cheese spread, ajvar and other homemade spreads.

4. Thanks to its hollow structure, it absorbs juices and juices well.

5. It can be eaten fresh, slightly toasted or heated on the grill or in a pan.