الخبز العربي الطري للشيف سليمان حداد

Arabic 20 Mins Prep

1. Add the water (at room temperature) to the yeast and mix thoroughly. Let sit for 2-4 minutes.
2. 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.
3. Cover and let rise at room temperature for 1-1.5 hours, or until doubled in size.
4. 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.
5. 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.
6. Eat right away.

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