Thursday, March 24, 2011


2 1/2 teaspoons dry yeast
1/2 teaspoon honey
4 cups bread flour
2 teaspoons salt
1 1/2 cups warm water
1/4 cup olive oil

semolina flour for dusting

Preparing the flatbread:
Preheat bread stone or inverted sheet pan in a 475 degree F oven.

Combine warm water, honey, and yeast in a large mixing bowl. Let sit for 4 minutes. Add flour and salt and knead by hand for 12 minutes. Let rest, covered in a warm place until doubled in size, about 40 minutes.

Roll into grapefruit sized balls and coat with flour. Allow to rest, covered for another 30 minutes.

Roll out to thin disks with a rolling pin. Place disk on a pizza peel coated with semolina flour. Brush top with olive oil and sprinkle with sea salt and zataar or sumac. Bake on bread stone until golden, about 10 minutes, but this time could vary depending on thickness and oven.


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