Middle Eastern Flatbread
This flatbread relies on a simple, high-hydration dough and a scorching hot surface to create a puff of steam inside, resulting in a hollow pocket and a charred, chewy exterior. You need to work with a heavy cast-iron skillet or a baking stone preheated for at least forty-five minutes to achieve the necessary thermal shock.
Heat is your only tool.
If your oven or pan isn't hot enough, the bread will turn into a cracker instead of puffing. Ensure your oven has reached its maximum temperature before you slide the first round in.
- Large mixing bowl
- Cast-iron skillet or baking stone
- Rolling pin
- Clean kitchen towel
What goes in.
- 500gAll-purpose or bread flour
- 350mlWarm water
- 7gInstant yeast
- 10gSalt
- 15mlOlive oil
The Puff Factor
The rise happens when the moisture in the dough hits the intense heat, turning instantly to steam. This forces the two sides of the dough apart before the gluten sets.
The method.
Mix the dough
Combine flour, yeast, salt, water, and oil. Stir until a shaggy mass forms, then knead on a floured surface for eight minutes until the dough is smooth and springs back when pressed.
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it sit in a warm corner for 90 minutes, or until it has doubled in size.
Shape the rounds
Divide the dough into eight equal pieces. Roll each piece into a smooth ball, cover, and let them rest for 15 minutes to relax the gluten.
Roll out
Flatten each ball and roll into a circle about 1/4 inch thick. Keep the edges even; any thin spots or tears will cause the steam to escape, preventing the puff.
Cook
Place the dough onto the preheated skillet or stone. Cook for 60 to 90 seconds. Once bubbles appear, flip it once. It should puff dramatically within seconds.
Steam and store
Remove the flatbread immediately and stack them inside a folded kitchen towel. The residual steam trapped in the towel keeps the bread soft and pliable.
When it doesn't go to plan.
Always dust off excess flour before baking; burning flour leaves a bitter taste on the bread.
If the dough resists rolling, let it rest for another five minutes to let the gluten slacken.
Do not overcrowd your pan or stone; one or two at a time is the limit to keep the heat constant.
The ones that keep coming up.
Why didn't my bread puff?
The most common culprit is a pan that wasn't hot enough. It could also be that you rolled the dough too thin, causing a tear where the steam escaped.
Can I use whole wheat flour?
You can replace up to 30% of the white flour with whole wheat, but the bran will cut into the gluten strands and make the bread denser and less prone to puffing.
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