Middle Eastern Flatbread 2

Ingredients

• 500 gbread flour
• 7 gdry yeast
• 300 mlwarm water
• 1 tspfine sea salt
• 1 tbspolive oil

Method

1. In a large mixing bowl, combine 500 g bread flour and 7 g dry yeast. Gradually pour in 300 ml warm water, stirring with a wooden spoon until a shaggy dough forms. Add 1 tsp fine sea salt and 1 tbsp olive oil. Mix until the ingredients are well incorporated and the dough starts to come together.
2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes, using the heel of your hand to push the dough away and then folding it back over itself. Continue until the dough is smooth and elastic, which means it should bounce back when you press it lightly with a finger.
3. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth and let it rise in a warm, draft-free area until it doubles in size. This should take about an hour, but look for the dough to be puffy and airy.
4. Once risen, gently punch down the dough to release excess air. Divide it into equal portions, shaping each into a ball. Allow the dough balls to rest for 10 minutes, which will make them easier to roll out.
5. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an upside-down baking sheet inside to heat up. Roll each dough ball into a flat round, about 1/4 inch thick, using a rolling pin.
6. Carefully transfer the rolled-out dough onto the hot baking stone or sheet in the oven. Bake for about 5-7 minutes until the flatbread puffs up and develops golden brown spots on the surface.
7. Remove the flatbread from the oven and place it on a wire rack to cool slightly. This helps the crumb set and prevents the bread from becoming soggy.
8. Serve the flatbread warm, tearing it into pieces to share at the table. Enjoy it as part of your meal, using it to scoop up dips or accompany your main dishes.