Palestinian Flatbread

November 09, 2017

Preparation time: 40 minutes plus resting time  |  Cooking time: 7–12 minutes  |  Makes 10

Ingredients:

For the pastry

• 4½ cups (1 lb 2 oz/500 g) all-purpose (plain) flour, plus extra for dusting
• 2¼ cups (9 oz/250 g) fine whole wheat (wholemeal) flour
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons olive oil, plus extra for oiling
• 1 tablespoon active dry (fast-action) yeast
• 2–2½ cups (18–20 fl oz/500–600 ml) warm water

For the filling

• 2 cups (3½ oz/100 g) firmly packed fresh za’atar leaves (a variety of wild thyme leaves found  in the Mediterranean )
• 8 scallions (spring onions), green and white parts finely chopped
• 1 teaspoon salt
• ½ cup (4 fl oz/120 ml) olive oil
• ¼ teaspoon black pepper

Method:

• Put the flours, salt and sugar into a bowl and mix together.
• Make a well in the middle; add the oil, yeast and half the water. Mix through with your fingers, adding more water and kneading until the dough comes together. If the mixture feels sticky, leave for 5 minutes then knead again. Repeat until you have a soft ball of dough.
• Alternatively, combine all the ingredients, but only half the water, in the bowl of a freestanding mixer fitted with the dough hook and mix on medium speed, adding water as necessary, until it comes together in a soft but robust ball.
• Rub with oil, cover the bowl with a damp dish towel, and set aside to rise for 1 hour.

• Prepare the stuffing by placing all the filling ingredients into a large bowl and tossing to combine. Set aside until ready to use.
• Once the dough has risen, divide into 10 equal-sized portions. Line a large tray with plastic wrap and oil then place the dough on the tray. Let rest for 5–10 minutes.
• Take one portion of dough and, with your hands, flatten it into a rough circle. Take about a tenth of the filling and spread it evenly over the pastry.
• Starting at the top use both hands to fold the pastry into thirds, oiling each layer as you fold. You should now have a long rectangle.
• Take one of the short sides and fold into thirds again, this time horizontally, oiling each layer as you go. You should now have a square shape.
• Oil the pastry again and set aside on an oiled surface and cover with oiled plastic wrap.
• Repeat with remaining pastry. Set aside to rest for 15 minutes while you preheat the oven to 475°F/240°C/Gas Mark 9.
• Flatten it out with well-oiled hands into a 8-inch/20-cm square, then place on a baking sheet.
• Repeat with the rest of the pastry. Bake for 7–12 minutes, or until a light golden color.
• Check the underside, if it has not browned, you may need to flip it and bake for 2 minutes to brown the bottom.
• Remove from oven and transfer to a wire rack to cool.
• Serve warm with halloumi cheese, a side of fresh vegetables, and a cup of sweet mint tea

Source: 'The Palestinian Table' by Reem Kassis - availabe in-store at the Triggerfish Cookshop. 

About the book: Authentic modern Middle Eastern home cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition.

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