How To Make Delicious Simit Bread & Baba Ganoush | Recipe | Nusrat Symons | Simply Bread Co.

SIMIT BREAD & BABA GANOUSH FROM START TO FINISH
Nusrat Symons joins us this week with a crunchy, chewy, and savory simit bread that you will absolutely love. She’ll break down the process step by step, so you can learn how to make this delicious Middle Eastern staple, paired with the most refreshing and flavorsome baba ganoush you’ve ever tasted.
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RECIPE: (Yields 12 Simit Breads)
***INGREDIENTS
SIMIT BREAD
350g Water (Room Temperature)
55g Yogurt (Full Fat)
20g Honey
9g Salt
40g Spelt Flour
555g Bread Flour
2 TSP Instant Yeast
EGG WASH
2 TBSP Brown Sugar
½ Cup Milk
1 Egg
SEED COATING
½ Cup White/Black Sesame Seeds
¼ Cup Nigella Seeds
BABA GANOUSH
2 Medium Eggplants
Olive oil for drizzling
1 TSP Salt,
1 TSP Cumin
1 TBSP Tahini
2 Cloves Garlic
1 Lemon (Juice)
1 TSP Paprika
1 TSP Sumac
1 TSP Fresh Parsley
***INSTRUCTIONS
Whisk together the water, honey, and instant yeast, and let rest for 5 minutes before whisking in the yogurt.
In a separate bowl, mix the spelt flour and 1 cup of bread flour. Gradually mix in the liquids. You can mix with your hands or with a mixer, gradually adding more bread flour as needed to bring the dough together until it cleans the sides of the bowl.
Knead the dough for 2 to 3 minutes. Then, shape it into a ball and cover it with a towel. Let the dough rise/proof at room temperature until it has doubled in size, which will take 30-60 minutes.
Divide the dough into 8 equal pieces and lightly flour your working surface. Roll each piece into a 12-14 inch strand. Rolling technique: Roll each end of the strand in the opposite direction of the other to create a twist. Once twisted, shape the center of the strand into a loop and thread the remaining ends through and around the loop until they join. For a clean shape, pinch the ends together and tuck them under the simit.
Let your shaped simit dough rest for 15 minutes. While you wait, prepare your egg wash.
In a medium bowl, whisk together the egg, brown sugar, and milk until fully combined.
Now that your shaped dough has rested, submerge it in the egg wash until it is covered on all sides.
Once covered in the egg wash, dip your uncooked simit into a bowl of sesame and nigella seeds, coating the dough fully. Place the coated simit on a baking pan, evenly spaced.
Bake for 20-30 minutes at 350°F (176°C) until golden brown and enjoy!
BABA GANOUSH:
Split the eggplants, brush them lightly with olive oil, and bake at 425°F (218°C) for about 30 minutes, or until soft to the touch.
After baking, let the eggplants cool. Scoop out the flesh with a spoon and place it into a colander to drain for 5-10 minutes.
Mash the eggplant with a fork. Incorporate the tahini, minced garlic, lemon juice, cumin, and salt.
Drizzle with olive oil and garnish with paprika, parsley, and sumac. Add more salt to taste if desired.
Total process 45 minutes
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Guest Baker:
Nusrat Symons
@Sabzi.Shabzi
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