Crackling Bread

November 18, 2012

Crackling Bread

Crackling Bread (Kömeç / Jigirdekli Çörek)

Makes 2

For the crackling paste

For the dough

  • 1 tablespoon salt
  • 600 ml (2 2/5 cups) water
  • 1 kg flour

Crush the cracklings with a mortar and pestle. Alternatively, you can run the cracklings through a meat grinder, or chop them up with a knife. Peel and finely chop the onion, and mix it with the cracklings. Transfer the crackling paste to a pan and cook on medium heat for 5 minutes.

For the dough, mix all the ingredients in a large bowl and knead until the dough is smooth and soft. Divide the dough in half and roll each half into a ball. Cover with a kitchen towel and let rest for 5 minutes.

On a work surface, roll out one piece of the dough to 5 mm thick. Spread half of the crackling paste evenly over the dough. Using both hands, gradually roll the dough into a tight log, and then roll the log into a spiral. Repeat with the other piece of dough. Cover with a kitchen towel and let rest for 10 minutes.

Preheat the oven to 250°C (482°F). While the oven is heating, roll out the dough with a rolling pin into an oval (about 1.5 cm thick). Transfer the breads onto a baking sheet lined with parchment paper, poke holes with the handle of a wooden spoon and brush with water. Bake on the middle oven rack until golden brown, about 15 minutes.