Discover how to make Tokoch, a traditional round bread that’s both versatile and delicious. Ideal as a side dish for meals or a tasty snack, this easy-to-follow recipe will guide you through creating a fluffy and flavorful Tokoch that’s perfect for any occasion. Learn the secrets to achieving the perfect texture and taste with our step-by-step instructions.

Ingredients:

- 2 cups all-purpose flour

- 1 cup warm water

- 1 tablespoon sugar

- 1 tablespoon active dry yeast

- 1 teaspoon salt

- 2 tablespoons olive oil (or melted butter)

Instructions:

Prepare the Yeast Mixture:

  - In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.

Mix Dry Ingredients:

  - In a large mixing bowl, whisk together the flour and salt.

Combine Ingredients:

  - Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Stir until a dough begins to form.

Knead the Dough:

  - Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

Let the Dough Rise:

  - Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Bread:

  - Punch down the dough and divide it into small, equal portions. Shape each portion into a round ball and place them on a baking sheet lined with parchment paper.

Second Rise:

  - Cover the dough balls with a cloth and let them rise for an additional 30 minutes.

Bake:

  - Preheat your oven to 375°F (190°C). Bake the Tokoch for 15-20 minutes, or until they are golden brown and sound hollow when tapped.

Cool and Serve:

  - Allow the Tokoch to cool slightly before serving. Enjoy warm with your favorite meals or as a standalone snack.

Nutritional Values

All-Purpose Flour:

- Calories: 455

- Carbohydrates: 95g

- Protein: 13g

- Fat: 1g

- Fiber: 3g

Benefits:

- Energy Source: Provides carbohydrates which are a primary energy source for the body.

- Fortified Options: Many all-purpose flours are fortified with vitamins and minerals, such as iron and B vitamins.

Warm Water:

- Calories: 0

- Carbohydrates: 0g

- Protein: 0g

- Fat: 0g

Benefits:

- Hydration: Essential for overall hydration and digestion.

- Activates Yeast: Warm water helps to activate the yeast, crucial for the leavening process in baking.

Sugar:

- Calories: 49

- Carbohydrates: 12.5g

- Protein: 0g

- Fat: 0g

Benefits:

- Flavor Enhancer: Adds sweetness and helps with browning during baking.

- Yeast Activation: Provides food for yeast to grow and produce carbon dioxide, which helps the bread rise.

Active Dry Yeast:

- Calories: 21

- Carbohydrates: 2g

- Protein: 2g

- Fat: 0g

Benefits:

- Leavening Agent: Causes the dough to rise by producing carbon dioxide.

- Nutrient-Rich: Contains B vitamins and minerals like iron and zinc.

Salt:

- Sodium: 2,300mg

Benefits:

- Flavor Enhancer: Enhances the flavor of the bread.

- Dough Strength: Helps strengthen the dough structure and control yeast activity.

Olive Oil (or Melted Butter):

- Calories: 119

- Carbohydrates: 0g

- Protein: 0g

- Fat: 14g (of which 2g are saturated fat)

Benefits:

- Healthy Fats: Provides monounsaturated fats (in olive oil) or saturated fats (in butter), which are essential for heart health.

- Moisture and Texture: Adds moisture to the bread and improves texture.

These ingredients contribute to the nutritional profile of Tokoch, making it a source of energy, essential nutrients, and healthy fats depending on the fat source used.