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Sourdough Arabic bread by

Ingredients

makes 12 -15!loaves
1/2 cup sourdough starter, fed and ready to use
21/2 cups lukewarm water
2 tablespoons instant yeast
1 tablespoon honey
2 1/2 teaspoons salt
4 3/4 cups Unbleached All-Purpose Flour
1/4 cup sprouted wheat flour .

Instructions

mixing all the ingredients in a free standing mixer for 4-5 minutes (by hand 8 to 10 minutes). Place the dough in a greased bowl, cover with towel and leave to rest for up to 4 hours.
the next step you divide the dough in 12 -15 equal parts (slightly over 100 g each) and shape into balls. Cover and leave to relax for 10 minutes

Baking methods :
Oven;
preheat your oven as hot as possible. Some ovens go to 250C / 480F, but if yours goes to 300C / 570F, thats even better. Make sure the stone or rack you are going to use is also in the oven while you preheat, because you want your bread baked directly on a hot surface. I preheat our household oven to 300C / 570F conventional setting and just before I put the first pita in the oven I switch to the convection setting (which only goes to 250C / 480F). It is a sort of trick to get the best from both settings, first get the oven as hot as possible and after that the hot air helps with the puffing up part.
Skillet :
I use stove top skillet, heat the skillet on high temp for 10 minutes then switch the temp to low for 5 minutes

Now take a ball of dough and gently shape it by hand to a disc shape . Take a disc and, with a rolling pin, roll out the disc to a circle of around two to three millimeters thickness. Always roll from the middle to the edges and turn the dough a few times, so it will be rolled out evenly and round.
throw a rolled out disc on the hot stone in the oven . Be swift so your oven does not drop in temperature too much. You can bake several at once, but it is best to do a trial version of one loaf first and see how that comes out. Now watch how it puffs up and take it out after 3 to 4 minutes . Repeat the process with the other dough balls.
With the stove top skillet you need to flip the bread after it puffs.
You can keep the baked bread warm between two tea towels (they will stay warm for quite a while this way. Sahah.

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