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donnadooley1

ARABIC BREAD


Ingredients

1.5 cups buttermilk or kefir + ¼ cup water (in small saucepan)

2 tbsp unrefined caster sugar + 1 tbsp yeast (in mixing bowl)

¼ cup extra virgin olive oil + 1 egg white (in small bowl)

½ tsp sea/Himalayan salt

4 cups plain flour (OR 4 cups GF flour OR 2 cups plain flour and 2 cups buckwheat flour)


Method

1/ Put sugar and yeast into a bowl.

2/ Heat butter milk and water gently (don’t boil), add to sugar and yeast and whisk.

3/ Add egg white and olive oil to the mixture and whisk again.

4/ Add salt and whisk.

5/ Whisk in ¾ flour and fold in the rest with a spoon. 


! It may look too fluid at this stage – that’s ok! 


6/ Put onto board, sprinkle with olive oil (and some on hands) and knead until smooth.

7/ Put into bowl and sprinkle olive oil on top – cover and let rise for 1 hr (approx. double in size – I put in hot-press - this isn’t essential)

8/ After 1 hr, spread out and cut into 8-12 pieces.

9/ Roll into balls and flatten on baking tray.

10/ Cover again for 5 mins. 


Turn on oven – heat to 220oC. 


11/ Flatten again and brush with egg yolk and milk wash.

12/ Cover again and leave for ½ hr.

13/ Put in bottom of oven for 5 mins until starting to brown.

14/ Move to top until golden brown (around 5 mins).

15/ Turn down oven to 160oC and leave for around another 5 mins.


Tap bottom to check its hollow / cooked through!

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