Middle eastern flatbread

Yield: 1 Servings

Measure Ingredient
2 cups Warm water
2 teaspoons Granulated sugar
1 tablespoon Dry yeast
2 tablespoons Olive oil
2 teaspoons Salt
5½ cup All purpose flour -Topping---
⅓ cup Extra virgin olive oil
3 tablespoons Lemon juice
2 tablespoons Zahtar spice
¼ teaspoon Salt

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 4½ cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough.

Transfer dough to lightly floured surface; flatten into rough circle. With knife. cut into 8 wedges; gently stretch or roll out into ¼ inch thick irregular triangle. Place on rimless baking sheets; cover and let rest for 15 minutes.

Mix ingredients for topping. Put onto bread. Bake at 450 degrees F on lowest oven rack for

10 minutes or until golden.

Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary." <diane@...> on Jan 31, 1998

Similar recipes