Turkish Bread Rounds with Mediterranean Zucchini Salad
|For turkish bread rounds|
|Warm water||1 Cup (16 tbs) (105°F To 115°F)|
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|For mediterranean zucchini salad|
|Zucchini||8 Ounce, cut into 1-inch matchsticks (2 Small Zucchini, 8 Ounce Total, About 2 Cups Cut)|
|Green pepper||4 Ounce, cut into 1-inch matchsticks (1 Small Green Pepper, 4 Ounce, About 1/2 Cup Cut)|
|Tomato||1 Small, chopped|
|Shredded monterey jack cheese/Mozzarella cheese||2 Ounce (About 1/2 Cup)|
|Parsley leaves||1⁄4 Cup (4 tbs), minced|
|Greek kalamata olives||4 , split and pitted (Use Greek Olives, Preferably Kalamata)|
|Green onions||1 1⁄2 Ounce, thinly sliced (2 Large Ones)|
|Fresh lemon juice||2 Tablespoon|
|Wine vinegar||1 1⁄2 Teaspoon|
|Anchovy paste||1 1⁄2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Dried oregano||1 Pinch|
|Freshly ground pepper||To Taste|
For bread rounds: Oil large bowl; set aside.
Combine water, yeast and sugar in another mixing bowl and let proof until foamy, about 10 minutes.
Add 2 cups flour, oil and salt and blend well; add remaining flour if dough is too wet (dough should be moist).
Knead into smooth ball until it leaves sides of bowl.
Transfer to oiled bowl, turning to coat all surfaces.
Cover with damp towel and let stand in warm place until doubled in bulk, about 1 hour.
Meanwhile, prepare zucchini salad.
Combine all ingredients for salad in large bowl and toss gently but thoroughly.
Taste and adjust seasoning (salad should be highly seasoned).
Cover and chill until ready to use.
Place dough on well-floured board.
Cut into 16 equal pieces.
Roll out each piece as thinly as possible into circle 4 inches in diameter.
Place each round on lightly floured baking sheet.
Heat heavy skillet over medium-high heat.
Place a bread round in skillet, stretching and patting into neat circle.
Cook quickly on both sides until browned lightly in spots, about 30 seconds per side.
Repeat until all are cooked, making sure pan regains high heat for each piece.
Bread rounds are best served right out of the pan, but they may be stacked while still warm and wrapped in foil to retain moisture.
Drain salad; taste and adjust seasoning again.
Serve from bowl beside basket of warm bread rounds.
Let guests help themselves (about 2 generous tablespoons of salad will fill each round).