Quadrupled the oil in my flatbread - Salvageable?
Hello! Unfortunately this is my first post, as I'm hoping to get an answer while the dough rests. :)
So, I am making m'smen (a flatbread that gets fried in a skillet on the stovetop) for the first time. I halved the recipe, but forgot to halve the oil when I weighed it. Since this is my first time making the recipe and I'm very inexperienced with bread-making in general, I didn't notice anything amiss until I was re-reading the recipe and realized my mistake. I carried on as normal to the point where the dough is divided, rolled into balls, and put to rest for a while. I also went ahead and made a new batch, being more careful this time; the new batch is slightly firmer and stickier than the last.
My question is, is the double-oil dough still salvageable? I don't know a lot about oil ratios in different doughs, but I was hoping that if it wouldn't work as a flatbread, it might be okay cut into pasta or as dumpling skins or something. I wanted to check with folks with more experience before I went forward with anything.
The dough consists of water, oil, salt, 7/8ths all purpose flour, and 1/8th semolina flour.
Any suggestions are gratefully received!
*I realized that I actually quadrupled the amount of oil. The first time around, I missed the part where it mentioned that only half the oil was for the dough (the rest was for the shaping process).
It's been a little while, and I'm still very interested in anything anyone has to say or suggest. But meanwhile, for the sake of entertainment and experimentation, I'm going to proceed as follows:
1. Prepare proper recipe as it's supposed to be.
2. For the six balls of the extra-oil version, I will:
a) Prepare two of the dough balls as the recipe says, to compare them to the ordinary ones;
b) Cut two of the dough balls into noodles and boil them in chicken broth with fresh thyme and leftover chicken. If they're good, I have soup to go with my flatbreads - if they're terrible, oh well, I'll eat around them;
c) Roll out and layer the last two balls with butter and semolina, cut them into strips, sprinkle with cinnamon sugar, and bake them at 400 degrees until golden brown.
Hopefully at least one of those three options turns out edible!
I don't know this recipe in particular, but generally, yes, double oil in a recipe should be fine. It'll be a little richer, and perhaps in a flat bread you'll get a bit of the sizzled, fry bread or Pizza Hut crust crispy kinda thing going on, but it ought to be edible.
Good luck!
Hey, Floydm!
I actually turned out to have quadrupled the oil. So, I guess it's going to be extra-extra rich, haha. I do hope you're right though that it'll (probably) be edible.
I made the first batch of m'smen (the proper batch), and the noodles made from the oily batch.
I don't know how to make the pictures show up - right-clicking on them will allow you to see them on my google drive for now, and I'll edit the post once I figure out how to make the pictures show up properly.
Here are the two sets of dough, rolled into balls and resting. The oily ones are on the left, the proper ones on the right:
The m'smen. They're a little bit chewy, and flaky - similar to Indian paratha:
The oily dough cut up for noodles:
The quick chicken noodle soup with hand-cut noodles:
The noodles tasted good (I would have rolled them out about twice as thin next time, though). They didn't actually taste oily at all, which was great. However, they also didn't have the proper 'pasta' texture, being almost more like peirogi dough.--
pull out little marble sized globs of dough stretching thin and do let them rise a little before baking. The bubbles are so delicious! :)
http://www.thefreshloaf.com/node/14518/windowpane-crackers
I also cannot see the photos.
Those look super snackable! I bet they're addictive. ;) I did end up doing a sort of cracker, cut into strips and baked in the oven. They did turn out a bit soft though.
The embedded photos in this comment make reading this post very difficult.
The browser immediately jumps to google drive (google photos) every time.
:-(
I'll have to get a photo-hosting account somewhere, I think. Hopefully that will fix it!
I am copying and pasting from a response to Murph but I think this might help you.
I have found a bit of a work around for posting pictures. I post them first on Facebook (sometimes I make them private so I am the only one to see them and posting Picts on Facebook is super easy from an iPhone), go to my MacBook Pro and open the pictures on Facebook in a new tab or page, then copy the URL into this site's pop up picture window. I adjust the size to 400 or 500 pixels in the first size box, leave the second box empty so that the proportions stay correct, and then click the insert button.
This saves me the hassle of sending the Picts from my phone to my computer, resizing them, uploading them to either my server or another picture site and then going through the hoops posting them here. My way is quite a bit faster.
Hope this helps!