The fluffy and chewy Palestinian flatbread. Typically made in a clay oven (taboon) be we adapt to the modern kitchen. Some like to roll it thick, some thin, really depends on your preference but we can all agree its delicious. My wife likes to call it Palestinian focaccia because they’re both oily, chewy, and delicous.
Serves: 8
Time: 3 hours (1 hour active, 2 hours inactive)
Ingredients:
Yeast:
1 cup Warm water
1 tbsp Active dry yeast
1 tbsp Sugar
Bread:
6 cups All-purpose flour
4 tbsp Dry milk
1 tbsp Salt
2-3 tbsp Olive oil
2 cups Warm water
Instructions:
Mix the active dry yeast, warm water, and sugar in a bowl and allow it 15 minutes to bloom. If the yeast doesn’t get foamy then the yeast may be dead and you need to start over.
Sift the flour, dry milk, and salt together in a large mixing bowl. Once they yeast has bloomed, pour into the dry mixture along with another 2 cups of warm water. Add a tbsp of olive oil and begin mixing until you have a wet sticky dough.
Roll the dough onto a floured surface, rub your hands with olive oil, and begin kneading the dough until you have a nice smooth surface. Oiling your hands helps keep the dough from sticking to your hands. Place the dough in an oiled bowl, cover, and let it rest and rise for 1.5 hours.
Scoop the dough onto a lightly floured surface. Cut the dough into 8 equal pieces and roll each into a small ball. Cover and let them rest for another 10-15 minutes.
Roll each ball flat into a 8-10 inch wide circle. Either bake at 500F for 5-8 minutes or cook in a pan with a bit of oil (about 3-4 minutes per side).
Enjoy right away or cool and refrigerate - stays good for about a week. I love to cut them to fit in the toaster.
