April 10, 2018
Breads, Brunch, Entertaining,
Rosh Hashanah, Sunday Dinner, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Flatbread more
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"I tasted this in Jerusalem. From an Israeli Blog."
Mix together the flour, yeast salt and sugar, Then add in the olive oil. Gradually add the water (you may not need all of it) mixing by hand to form a soft, not sticky, dough.
Spread a little olive oil on the tabletop, then remove the dough and knead it on the oiled surface, It will be shaggy at first, but after 5 to 10 minutes will become very smooth and supple.
Place the kneaded dough into a lightly oiled bowl, covered, to rise until doubled, about 1 1/2 hours.
Remove the dough from the bowl, punch down to remove the air, then divide into 3 fairly equal pieces, Stretch the dough, using your fingers, into a rough circle, then cover with plastic to rest about 25 minutes - The dough will puff up but not double.
Preheat the oven to 450 F.
'Dimple' the dough with your fingers carefully so as not to deflate too much, then brush the top with a paste made from the remaining oil and herbs.
Bake for about 20 minutes or until a deep golden brown and the bread sounds hollow.
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