or we can call it pizza ... as you like.
NOTE: Not advised for babies! And it is a bit more advanced level...do not feel disappointed if it is not exactly the same how you pictured it. It will be much better and better every time you try again.
As I am just sharing this recipe but haven't made this bread recently I cannot share photos. I will update the site soon.
This will then be difficult to project it for you without pictures if you have never seen Töki pompos. Don't try to translate the name. This is just how we call this beauty. They say that this bread is from the village of Tök which is closed to Budapest, capital of Hungary and pompos means 'small piece of bread'. I read that this pompos is known there for hundreds of years now, most probably taken over from the Turkish.
This is your food if you like garlic and smoked bacon meeting with cream on fresh, soft bread in harmony with some cheese on the top. And this can be truly yours if you are veg, just leave the meat. It is going to be fab!! Do not think of this food as if you have tried anything like that before, because you have not. Unless you went to one of the Hungarian Xmas markets where you can enjoy a piece of it flushed with mulled wine. OR unless you visited me at Halloween. :)
You know, I must admit something. I took a very dangerous step publishing this article for you. Hungarians take it very seriously how to make Töki pompos. And everyone has a version. I tell you something. Do not care about them telling you this is not the way. Just add anything you like and enjoy it!
Precautious notes - Safety instructions:
We will use the oven. You will need to make friend with it first. For now, please, carefully read the user manual and be very careful when you open the door while it is hot or you touch anything inside while it is hot. Why? Because it is hot. :) If this is your first time with your oven, try really to do everything to learn how it works before you start with anything else. Do not waste the food if you - in the end - cannot even switch it on.
After words followed by words let us enjoy some flavour. I stop talking and will only go on with showing you how to make this nice bread and how to make it yours.
There you go.
Follow me to my kitchen, take a seat, have your drink and relax.
I will show you how to create this masterpiece of the Hungarian Culinary Art.
Let's start with the ingredients:
- 0,7 kg flour (coded - at least in Hungary - Bl-55, otherwise plain flour)
- 0,4 l water
- 2 dkg yeast (it can be the powder version)
- 1 coffee spoon of sugar - can be xilit
- 2 dkg salt
- 0,7 dl cooking oil (any would make it)
- 10 dkg bacon
- 10 dkg smoked bacon
- 1 mid-sized red onion
- 1 teaspoon crushed garlic
- 20 dkg cheese
- 2 dl cream - tejföl (as fat as possible - 20% or so)
- fresh ground black pepper
Just because I love bacon, you don't have to. Remember that. I love garlic, no need for you to add as much I do, or add more as you like. And the soured cream. In Hungary you find it under the secret code: TEJFÖL. You can skip if you fancy some tomato. :)
The amounts are not exactly what you need unless you use the very same type of flour, yeast, etc. Once you start to make the dough, you will feel whether you need more flour or more water. We will get there, do not worry. So, the above are only guidelines.
Do you have every needed material ready to build up the harmony of flavours? Reading the shopping list I can already taste the pompos. :)
Make the bread first.
Get a mug. Add the yeast and the sugar. Add very warm but not hot water to the 3/4 of the mug. Stir it. The yeast should be even in the mug. If you are lucky and the yeast is good quality you will see how the yeast, water and sugar combo starts "foaming". It looks like a lovely cup of cacao but you would not want to try this one...
Some say that there is no need to prepare the yeast, just add to the flour in the bowl with the sugar and the water... I say that you have better chances if you make the yeast foam before you add it to the flour. You can try both ways - not at the same time, of course.
You will need a bowl now. Wash your hand very thoroughly, remember, this is a handmade-homemade staff. You can use kneading machine. But honestly, I would not! This bread is supposed to be baked in an outdoor furnace, not in an electric oven. At least, show some respect by preparing it by hand once you put it in an oven in your kitchen.
Prepare some more water and flour just in case you will need it to shape the dough.
Add the flour and make a small valley in the middle. Pour the mug of yeast here. Add the salt and the oil. Once these are in, start to stir it. In the beginning you can use a spoon but don't be shy. Push your hand in there... Gentlemen! Please be careful if your hand is hairy that no hair goes in the food! - Ladies, too, if I may...
Make the dough. Just knead, hit, turn, bash it. Until it shapes and forms a small ball. If it is too dry add water, if it is sticky add flour. Try to use only one hand, so you add anything needed with your clean hand without messing up your whole kitchen and begging to the paper bag to open once you stuck it with dough.
The dough must be soft and "clean" ready to be formed to pizza shape. Before shaping, though, please cover it with a kitchen towel and leave it in a warm (constantly warm) place for 30-40 minutes. Do not check on it before the time is up! You will see once you discover it that the size is almost doubled! That is the symptom of leavening. That is what we need. The yeast and the sugar works fine. Your dough is full of gas and it is really nicely full of air.
But what to do until the dough is having a nap?
Prepare the toppings!
Mix the cream and garlic in a plate, spice it up with some salt and pepper. Cut the onion and the bacon. Mix the onion and the bacon on another plate. Or cut the tomato. Or any toppings you decided to use. Cheese must be grated into not too small size. Make them ready for the big decoration movement!
When the dough is done with the nap it is time to heat up the oven. The settings are individual and every device is different, I can say that there should be 230 Celsius in there. You see? This is VERY HOT!
This time do not use the ventilation only the up and down baking mode. I hope that I am of any help.
The oven is on, heating up. This starts to be exciting, right?
Have two baking trays and get them ready. Put some oil on the trays so the dough would not burn in there, make the oil even.
Place your 'yeast cake' to an even board or cover the table with baking paper and start to stretch it.
Ok, I am stretching but how? If you have no rolling pin in the household, you should be fine with a bottle. Make it clean and remove any paper.
You can use some more flour if needed. Make the size of the trays or smaller. But the dough should not be higher than 2 cm. Spray or sprinkle water on the top and immediately put it in the oven.
After couple of minutes you will see that the bottom is nicely yellow and the top is dry. It can be 5 minutes or 10 depending on your oven's capacity. You can open the oven - VERY CAREFULLY - and touch the top to see if it is dry or not.
Take it off from there if it is dry on the top and the bottom is crispy.
Here comes the decoration!! This is the part when you can really be creative! Even the cream with the garlic, add the bacon and the grated cheese. Or the tomato and the cheese and the cream and the garlic. Or no garlic. Once you are done with the decor, add some salt (only if bacon was not displayed as participant in this ceremony) and ground pepper. Cheese on top!
Back to the oven and bake it until the cheese turns to Autumn colours and becomes light brown.
Switch off the oven. Let the cheese melt some more and once you cannot hold yourself back take the bread out and slice it to oblong shape and enjoy!
Eat it warm or cold. With beer or wine, with tea or coke.
Enjoy!
Jó étvágyat!
Bon appetit!
Guten Appetit!
Tuck in! Get stuck in! Eat already! Happy eating! Get your laughing gear round this!
Tuck in! Get stuck in! Eat already! Happy eating! Get your laughing gear round this!
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