|Total Time||1½ hours|
|Yield||1½ lb. dough|
It would be entirely possible to write a very thick book only on the subject of Middle Eastern flatbreads, so this recipe just skims the surface. I’m happy with the results of using the same dough for both thick and thin flatbreads used respectively as table breads or as wraps for a variety of accompaniments.
|3||cups bread flour or unbleached all-purpose flour (spoon into a dry-measure cup and level off; see Note)|
|2½||tsp. (1¼-ounce envelope) active dry yeast|
|1⅓||cups warm tap water, about 110 degrees|
|2||Tbsp. olive oil|
This very soft dough needs to develop quite a lot of elasticity and smoothness or it won’t rise well in the oven. Use bread flour for the best results.
Don’t let the dough rise more than indicated in the recipe at any point or it might over-ferment slightly and not rise well in the oven.
Make sure to have any ingredients necessary for topping or finishing the dough ready when you start to prepare it, or the dough might over-ferment while waiting.
This content is from the book Bake! by Nick Malgieri.
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