Shabbat Bread
As a child, I spent a lot of time at my grandparents' house in Moshav Givat Koach. My grandmother used to get up very early, and in the early morning hours the kitchen was at its peak and the noises of the pots woke us up.
The smell of the fresh Appam is something that is very difficult to keep patience with, and we found ourselves already at 10 in the morning cutting ourselves a piece and dipping in the sauce of one of the dishes that were ready
My grandmother was kept the tradition and she cooked the Appam in a special round aluminum pot (like that of Jachanon) on the fire oven.
I learned from my mother-in-law to make the same version in the electric oven - its much more easier, same texture, not less good and not less delicious.
Ingredients
750 gr flour
2/3 cup vegetable oil
1/2 cup ground semolina
30 g dry yeast or a yeast cube dissolved in a little water
2 eggs
1 tea spoon of salt
Tablespoon of vinegar
4 - 3 cups of water
Preparation method
Mix all the dry ingredients and add the water gradually.
It is important to mix it well to a smooth texture so that there are no lumps. The final dough should be very soft but not liquid. Best method is to use a mixer - a perfect texture emerges.
Swell for about an hour and a half.
Preheat oven to medium heat (180 degrees).
Grease well 3 elongated molds or one large one and pour from the dough up to a height of half the mold (it swells greatly in baking).
Swell again in the molds for half an hour and then bake for about 30-40 minutes until golden on top.