Bostanci is a small neighborhood on the Anatolian or Asian…
I love baking…I’m not going to lie…I talk myself into making things all the time when I know I shouldn’t. Let me point out the fact that I’m not in my twenties anymore…I have the ability to gain twenty pounds in a month.It’s a skill actually, and a disturbing one at that. I used to be able to eat whatever I wanted and just work out, and my body was rockin’. Now, I have to be insanely careful about what I eat every day. In addition to this, if I dare get off my rigid program for a few days, I have to work out enough to burn the extra calories I consumed. It’s so unfair, having your body turn on you like that, especially when you love to eat. Anyway, its raining outside, and I really want to “bake” something good for my Saturday cheat day, but I’m going to have to do it on the stovetop, because my oven is not working. Here are a few recipes I came up with…
2 cups flour
2 tsp. baking powder
2 Tbs. sugar
1/4 tsp. salt
4 Tbs. cold butter
1/2 cup full fat yogurt
zest of half a lemon
1/4 cup dried currants
Mix all the dry ingredients together, then rub the cold butter into the dry mix with your hands until it’s crumbly. Mix the egg with the yogurt, zest and currants, then add to the dry. Gently mix until dough is barely formed..do not over mix or it will be tough. Divide dough in small, fist sized balls, and turn out onto a floured surface. Press dough down until you have disks about an inch thick. Cut these in half to make the traditional scone shape and toss onto a buttered skillet at medium heat. Cook each side for a few minutes (mine took 5 minutes on each side), or until puffed up and golden brown on both sides.
Ten Minute Bread:
big pinch salt
1 cup wheat flour
enough lukewarm water to make a wet dough
Stir and stir with a fork….lift the dough up in the bowl with your fork continuously like you are stretching rubber…do this for 5 minutes continuously, then turn out on a well floured surface.
get your skillet hot, stretch a piece of dough out in your hands…it won’t look perfect but thats ok, and throw the well floured dough into your skillet. Put a lid on the skillet, and “bake” for a few minutes on each side..