Method

Notes

The quality of this bread requires high temperatures not normally found in a domestic oven, so the pan and grill technique is used.

Preparation

Measure out the warm water and add the yoghurt, sugar and yeast. Allow to stand until well frothy.
Measure out the flour into a large warm mixing bowl and mix in the salt and 15 ml oil.
Add the frothy yeast mixture to the flour and mix using a spoon (or floured hands) until a rough dough ball is formed.
Turn the dough out onto a clean worktop and knead until a smooth dough is formed.
Wash out the mixing bowl with hot water, dry the bowl and add a little oil. Place the dough ball in the bowl and turn to coat il oil, and then allow to rise in a warm place until doubled in volume (60 to 90 minutes).
"punch" the dough down and allow to rise again for a further 20 minutes.
Divide the dough into 6 and roll each portion into a ball between your hands.
Roll the dough balls out on a well floured surface until they are the size of a dinner plate and 2 to 3 mm thick.
Allow them "to rest" for 5 to 10 minutes.

Cooking

Pre-heat the grill to maximum heat.
Heat a large heavy frying pan to very hot.
Taking each dough in turn, place the dough in the hot pan (there is no need for oil when using a floury dough). Keep over the heat until the bread starts to "puff".
Move the pan to the underside of the grill (3 inches gap) and grill. As the the upper surface heats up it will blister nicely.
Grill until the dough begins to char.

To serve

Turn out onto a warm plate.
Serve hot with hummus or Muhammara and/or with Za'atar herbs and spice mix and olive oil.

Variations

See Pitta Bread.