Moonrise owner and head chef Solemann Haddad shares the recipe for the fluffy Arabic bread on his omakase menu - which has diners always coming back for more
| Created by | Spinneys |
| Prep time | 20 minutes |
| Rising time | 4 hours |
| Serves | 8 breads |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFAdd the water (at room temperature) to the yeast and mix thoroughly. Let sit for 2-4 minutes.
Add the remaining ingredients into a mixing bowl (preferably Kitchen Aid) and mix on the lowest setting for 3 minutes. Once combined, increase to a medium-high speed setting for 3-4 minutes, or until the dough is shiny and slaps off the side of the bowl. If you don’t have a Kitchen Aid, combine the ingredients in a mixing bowl and knead for 5-10 minutes, or until the dough is smooth and bounces back when poked.
Cover and let rise at room temperature for 1-1.5 hours, or until doubled in size.
Portion the dough into 8 pieces. Shape into tight balls – making sure you maintain as much of the gasses as possible. If refrigerated, use within 3 days. For immediate use, leave the balls at room temperature for 30-60 minutes after shaping.
To bake, preheat a Dutch oven at 250C for 45 minutes. Roll out your dough balls gently into ½ cm thick flat rounds (or any shape you prefer). Place in the Dutch oven uncovered and cook for about 4-5 minutes. Alternatively, cook on a griddle for 2-3 minutes on each side on medium-high heat.
Eat right away.
