Middle Eastern Flatbread Recipe

Soft and chewy flatbread, perfect for wraps or dipping in hummus.

Middle Eastern flatbread, known as khubz or pita in different regions, is a staple that has graced the tables of families for centuries. Its origins can be traced back to ancient times, with evidence of similar bread types being baked by early civilizations in the Fertile Crescent. This flatbread's adaptability and simplicity have allowed it to maintain popularity through the ages. Today, it not only serves as a vital component of Middle Eastern cuisine but also enjoys global recognition for its versatility and delightful texture.

This recipe yields soft and chewy flatbreads that puff up beautifully while baking, creating a perfect pocket ideal for stuffing with your favorite fillings or simply dipping in a rich, aromatic hummus. The process is straightforward and accessible to bakers of all skill levels, offering a rewarding experience that results in bread far superior to store-bought alternatives.

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F to 115°F)
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 cup plain yogurt (optional)
• 1/4 cup semolina flour (optional)

Nutrition

Calories: ~180 calories per serving

Instructions

1. Proof the Yeast: In a small bowl, combine 1 cup of warm water with the sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy.
2. Mix the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the proofed yeast mixture, olive oil, and yogurt (if using). Mix until the ingredients begin to come together.
3. Knead the Dough: Transfer the dough onto a floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. Add more flour as necessary to prevent sticking.
4. First Rise: Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Dough: Punch down the dough to release the air. Divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes to relax the gluten.
6. Preheat the Oven: Preheat your oven to 475°F (250°C). If you have a baking stone, place it in the oven to heat up. Alternatively, use a baking sheet turned upside down.
7. Roll Out the Dough: On a lightly floured surface, roll each ball of dough into a circle about 1/4 inch thick. Ensure the circles are even to achieve uniform puffing during baking.
8. Bake the Flatbreads: Carefully place the dough circles on the hot baking stone or sheet. Bake for about 5-7 minutes, or until the flatbreads puff up and are lightly browned.
9. Cool the Flatbreads: Remove from the oven and let the flatbreads cool on a wire rack. This helps to prevent the bottoms from becoming soggy.
10. Serve: Enjoy your freshly baked flatbreads warm, with your favorite dips or fillings.

The joy of baking Middle Eastern flatbread at home cannot be understated. Not only is the process therapeutic, but the end result is also incredibly rewarding. Freshly baked flatbread is a delight, with its soft and airy texture that is perfect for so many culinary applications. Whether you're using it to scoop up delectable hummus, wrapping it around spiced falafel, or simply enjoying it with a drizzle of olive oil and za'atar, this flatbread promises to elevate your dining experience.

Baking tips: Ensure your oven is adequately preheated and reaches the desired temperature. A baking stone can significantly enhance the quality of your flatbreads by evenly distributing heat, mimicking the traditional hearth baking method. For added flavor, consider incorporating different flours such as whole wheat or spelt, or topping the flatbread with sesame seeds or nigella seeds before baking.

Storage: While freshly baked flatbreads are best enjoyed immediately, you can store leftovers in an airtight container at room temperature for up to two days. To reheat, simply wrap the bread in aluminum foil and warm it in a preheated oven for five minutes. Alternatively, you can freeze the baked flatbreads by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to three months. Thaw at room temperature or reheat directly from frozen as needed.

The art of flatbread making is both an ancient tradition and a modern culinary craft. By mastering this simple yet gratifying recipe, you are participating in a rich history of bread-making that spans millennia and transcends cultures. Happy baking!