• F2242362937c5a71e6a91277662fad40

Vegan Bubble Bread

My vegan take on a traditional Bulgarian breakfast-bread recipe a.k.a. "milinki"

Prep
Cook
Serves 4people
Ingredients
510
gr all-purpose flour
300
ml coconut milk (you can also use another vegan milk, or water) - room temperature
40
gr sunflower oil (or olive oil)
7
gr dry yeast
1
tsp sugar
1
tsp salt
For the topping:
2
cloves of garlic
1
tomato
olive oil
dry basilikum
fresh parsley
Directions
1.
First of all we need to add the yeast to the milk or water and let sit for 2 minutes. In the meantime measure everything else, leave 2/3 of the flour in the mixing bowl and separate the rest 1/3 for future use.
2.
Add all other dough ingredients to the mixing bowl.
3.
As you slowly start to mix the dough, gradually add the rest of the flour, until you have a non-sticky soft dough.
4.
Cover and let rest somewhere warm until double in size (at least 30 mins)
5.
Grab a baking dish and grease it, and sprinkle a little flour.
6.
Slightly deflate the dough and start making balls out of it, placing them together in the baking dish. They should still be next to each other, forming a bubbly focaccia-like form.
7.
Cover again and let rest. Set the oven to pre-heat on 205 degrees Celsius.
8.
Chop the garlic, drizzle with a pinch of salt, chop the tomatoes and parsley.
9.
To a frying pan add olive oil and the garlic. Start gradually adding heat, until the garlic starts bubbling but not burning. Add the dry basilikum, take off the heat immediately and pour all over the bubbly dough.
10.
Return the pan to the hob and this time add the tomatoes, cook for about 3-5 minutes until almost cookes, add salt and pepper and drizzle on the bubbly bread.
11.
Add salt, paper, the parsley and more basilikum as you prefer (to the bread) and bake it for 25 minutes, or until golden.
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