I have to admit that I haven’t been really inspired to blog lately. I have been very busy at work, I am worried about the economy, and the horrific terrorist attack in Mumbai took the wind out of my sails for over a week.
I made this flatbread as I was watching the news that announced the shootings at the train station in Mumbai. Somehow making this bread wasn’t so important anymore.
This is a very quick and easy recipe and the dough produces a nice chewy dough. I sprinkled the bread with a zaatar mix on one, and rosemary & sesame seeds on another.
- 1/2 tablespoon dry yeast
- 3/4 cup hand hot water
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp. salt
- 1/2 tablespoon olive oil
Sift flour into a bowl and make a well in center. Sprinkle yeast into well. Pour 1/4 cup water over yeast and let stand for 10 minutes. Stir until smooth. Add remaining 1/2 cup water, oil and salt and mix with ingredients in middle of well. Stir in flour and mix well to obtain a fairly soft dough. If dough is dry, add 1 tablespoon water. Knead dough, slapping it on work surface, until it is smooth and elastic. If it is very sticky, flour it occasionally while kneading.
Lightly oil a medium bowl. Add dough; turn to coat entire surface. Cover with plastic wrap or a lightly dampened towel. Let dough rise in a warm draft-free area about 1 hour or until doubled in volume.
Preheat oven to 225C (425F). Lightly oil 2 baking sheets or place baking stone in oven.
Divide dough in 4 pieces. Roll each to an 18 cm. to 20-cm ( 7 to 8 inches) round slightly over 3 mm (1/10 of an inch) thick. Put on baking sheets . Rub a teaspoon or so of olive oil and the bread and sprinkle 1 tablespoon of the topping of your choice evenly over each flatbread, leaving a 1-cm (1/3 of inch) border. Let breads rise for about 15 minutes.
Bake bread on baking sheets or baking stone for 8 minutes or until dough is golden brown and firm. Serve warm. If not serving breads immediately, cool them on racks. Wrap them tightly in plastic wrap or plastic bags.