Middle Eastern Flat Bread

8
Servings
2h
Prep Time
20m
Cook Time
2h 20m
Ready In


"I tasted this in Jerusalem. From an Israeli Blog."

Original recipe yields 8 servings
OK
  • ALSO FOR THE TOPPING

Nutritional

  • Serving Size: 1 (73.2 g)
  • Calories 102.6
  • Total Fat - 5.7 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0.5 mg
  • Sodium - 403.3 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 3.7 g
  • Protein - 2.1 g
  • Calcium - 64.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

Place the kneaded dough into a lightly oiled bowl, covered, to rise until doubled, about 1 1/2 hours.

Step 4

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.

Step 5

Preheat the oven to 450 F.

Step 6

'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.

Step 7

Bake for about 20 minutes or until a deep golden brown and the bread sounds hollow.

Tips & Variations


No special items needed.

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