As promised. Three batches and then I promised myself I'm not gonna make this again until at least next month. Or maybe even more.
This experiment was focused on the leavening agent used. The other ingredients (flour, water, sugar, etc.) remains the same. The variables here are baking powder, baking soda and yeast. Hang on, why do my words start to sound like a scientific essay?
The above picture was one of the baking powder and yeast batch. Yeah, you're right. It lacks the porous texture of the real martabak. It doesn't even rise high. Considering that yeast alone did better than this, I concluded that baking powder and martabak are just not meant to be together.
Those two photos are of martabak made using baking soda only. It has good height and porous texture, but the sides are a bit dry. Not bad, though. The porous texture are very similar to the real martabak. Now drumroll please...
This is so far my best: martabak leavened with yeast and baking soda. The texture is somewhat not as good as the martabak leavened with baking soda only, but it tastes better.
120 gr sugar
1/2 tsp salt
250 gr plain flour
1 tsp instant dry yeast
400 ml water
1/2 tsp baking soda
coarsely ground roasted peanuts
grated cheddar cheese
1. Whisk sugar, salt, and egg until combined. Add flour, yeast, and water, stir until batter is lump-free. Rest for 1 hour.
2. Prepare a cast iron pan or nonstick frying pan over medium heat. Lightly grease with butter or margarine.
3. When pan is ready, whisk in baking soda into batter. Pour on prepared pan. Cook over medium heat until bubbles appear on top, then reduce heat to low and cover. Cook until toothpick test comes out with moist clinging crumbs.
4. Remove from heat and repeat step 2 and 3 until all batter is used up. If you make large size martabak, cut it into half. Spread some (peanut) butter, then sprinkle/arrange the toppings. Fold one half on top of another and cut into serving sizes. Or if you make mini-sized martabak like I do, just spread some (peanut) butter, sprinkle the toppings, and serve.
And after what seems like forever, I'm submitting to YeastSpotting again.