Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Solemann Haddad's super fluffy Arabic bread

Arabic 20 Mins Prep

Add 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.