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Preparation info
  • Makes

    Ten

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Thin and crispy, this flat bread is universally eaten throughout the Middle East and is ideal for serving with soups and appetizers.

Ingredients

  • 275 g/10 oz/ cups unbleached white bread flour
  • 175

Method

  1. Sift the white and wholemeal flours and salt together into a large bowl and make a well in the centre. Mix the yeast with roughly half the lukewarm water until creamy, then stir in the remaining water.
  2. Add the yeast mixture and yogurt or milk to the centre of the flour. Mix into a soft dough and turn out on to a lightly floured surface.
  3. Knead for 8–10