Master the Art of Brewing Moat: A Traditional Mongolian Drink Recipe

Ingredients

  • 2 cups of water
  • 2 tablespoons of sugar
  • 1 tablespoon of active dry yeast
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 5 cups of all-purpose flour
  • 1 cup of butter
  • 1 tablespoon of minced garlic
  • 1/4 cup of chopped fresh parsley

Steps and instructions

  1. Heat the water to 110-115 degrees Fahrenheit in a small pot.
  2. Stir in the sugar until it is fully dissolved.
  3. Add the yeast to the pot and let it sit for 5 minutes until it becomes foamy.
  4. In a large mixing bowl, combine the salt, olive oil, and 2 cups of flour.
  5. Pour the yeast mixture into the bowl and stir well.
  6. Gradually add the remaining flour, mixing thoroughly until the dough pulls away from the sides of the bowl.
  7. Knead the dough on a lightly floured surface for about 10 minutes, until it is smooth and elastic.
  8. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  9. While the dough is rising, melt the butter in a small pot over medium heat.
  10. Add the minced garlic to the pot and sauté it for a few minutes until it is fragrant.
  11. Remove the pot from the heat and stir in the chopped parsley.
  12. Once the dough has risen, punch it down and divide it into 16 equal pieces.
  13. Shape each piece into a ball and place them on a baking sheet, leaving enough space for them to expand.
  14. Brush the garlic butter mixture over the tops of the dough balls.
  15. Let the dough balls rise for another 30 minutes, or until they double in size.
  16. Preheat your oven to 375 degrees Fahrenheit.
  17. Bake the dough balls in the preheated oven for 20 minutes, or until they are golden brown.
  18. Remove the baking sheet from the oven and let the bread cool for a few minutes before serving.

Tools for making

  • Mixing Bowl - A large bowl for mixing the dough ingredients.
  • Pot - A small pot for heating the water and melting the butter.
  • Baking Sheet - A flat tray or sheet for baking the dough balls.
  • Clean Towel - A towel to cover the dough and let it rise.
  • Oven - A kitchen appliance used for baking the dough balls.
  • Knife - A utensil for chopping fresh parsley.
  • Measuring Cups - To measure the water, sugar, and flour.
  • Measuring Spoons - To measure the yeast, salt, and olive oil.
  • Whisk or Spoon - For stirring and combining the dough ingredients.
  • Rolling Pin - A tool for shaping and flattening the dough.
  • Brush - To brush the garlic butter mixture onto the dough balls.

Recipe variations

  • Replace the all-purpose flour with whole wheat flour for a healthier option.
  • Add grated cheese, such as cheddar or Parmesan, to the dough for a cheesy twist.
  • Sprinkle garlic powder or onion powder on top of the dough balls before baking for extra flavor.
  • Include chopped herbs like rosemary, thyme, or basil in the dough for an herbed version.
  • Make a stuffed version by placing a small cube of cheese or a slice of pepperoni inside each dough ball before baking.
  • Create a sweet variation by adding cinnamon and sugar to the dough, then drizzling with a glaze made of powdered sugar and milk after baking.
  • For a meat-free option, omit the minced garlic and parsley butter, and instead brush the dough balls with olive oil and sprinkle with sea salt and herbs.
  • Replace the active dry yeast with instant yeast for a quicker rise.
  • Try using a flavored oil, such as garlic-infused olive oil or truffle oil, for a unique taste.
  • Experiment with different toppings such as sesame seeds, poppy seeds, or dried herbs.

Recipe overview

This flavorful Moat bread recipe will delight your senses. The recipe uses simple ingredients like water, sugar, yeast, salt, olive oil, flour, butter, garlic, and parsley. The process includes heating the water, dissolving the sugar, adding the yeast and letting it foam. Next, you combine the salt, olive oil, and flour in a mixing bowl before adding the yeast mixture. Gradually, you'll add the remaining flour and knead the dough until it's smooth. Following a rising period, you'll shape the dough into balls, brush them with a garlic butter mixture, let them rise again, and then bake until golden brown. Expect a warm, freshly baked bread with a flavorful garlic and parsley topping. Perfect as a side dish, snack or appetizer. Enjoy the process and the delicious end result!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute for active dry yeast. However, keep in mind that the rising time may be slightly faster, so you may need to adjust accordingly.
  2. Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour instead of all-purpose flour, but the texture and taste of the bread may be slightly different.
  3. Can I use a stand mixer to knead the dough? Absolutely! Using a stand mixer with a dough hook attachment can make the kneading process easier and more efficient.
  4. Can I make the garlic butter ahead of time? Yes, you can prepare the garlic butter ahead of time and store it in the refrigerator. Just make sure to bring it to room temperature before brushing it onto the dough balls.
  5. How should I store the moat? Store the moat in an airtight container or resealable bag at room temperature for up to 2-3 days. You can also freeze the moat for longer storage.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining and mixing the ingredients.
  • Pot - A small pot for heating the water and melting the butter.
  • Baking Sheet - A flat sheet used for baking the dough balls.
  • Clean Towel - A towel for covering the dough while it rises.
  • Flour - Used for dusting the surface while kneading the dough.
  • Brush - A brush for applying the garlic butter mixture onto the dough balls.

Origin stories

Bread, in its many forms, has been a staple in diets around the world for thousands of years. The art of bread making can be traced back to ancient times, around 8000 BC, when the first grinding stone, called a quern, was invented in Egypt. The simplicity and versatility of bread has allowed it to adapt and evolve across different cultures and cuisines. The recipe we know today, using yeast to leaven the bread, was likely discovered by accident when yeast spores - present everywhere in the environment - landed on a mixture of flour and water. The Egyptians, always innovative, recognized the fluffy result was a lighter, more enjoyable eat and started intentionally using yeast to make light, fluffy bread. They became the pioneers of today's airy, soft delights, like the moat bread. So each bite of moat bread is a nibble on a rich, flavourful history dating back thousands of years.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.