I changed the basic recipe just a bit for my tabbouleh bread..using a whole packet (2 1/4 teaspoons – .25 oz) of yeast to insure a good rise with the bulgur wheat, and increasing the salt. You can also play around with the recipe..maybe using bread flour or decreasing the water, etc, but I think it’s pretty perfect as is. Be creative, add whatever you want to his basic recipe, sweet or savory. As I mentioned above, the possibilities are endless! My next ‘endeavor’ will probably be baby spinach leaves and gruyere.
2 1/4 cups tepid water
3-4 teaspoons kosher salt
1 package Active Dry Yeast – .25 oz
4 cups AP Flour
1/3 cup bulgur wheat (fine to medium grain)
1/3 cup boiling or very hot water
I very large handful parsley leaves
1 small to medium handful mint leaves
4 green onions, sliced thinly
4 – 5 cloves garlic, finely minced
1 lemon, zested..then juiced for olive oil dip
1 cup extra-virgin olive oil
fresh black pepper
grape or teardrop tomatoes
3 or 4 chives (optional for ‘stems, if making design)
