Middle Eastern Flat Bread
Recipe: #29336
April 10, 2018
Categories: Breads, Brunch, Sunday Dinner, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian Flour, Flatbread, more
"I tasted this in Jerusalem. From an Israeli Blog."
Ingredients
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- ALSO FOR THE TOPPING
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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 by Step Method
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
No special items needed.