Friday, 7 June 2013
Khubz (the Arabic word for bread) is just one of many flat breads cooked all over the Middle East; in the UK we are more familiar with pitta but increasingly it's possible to find alternatives, khubz being one of them. I often cook these pillows of yeasted dough to serve before a meal, they make ideal delivery systems for any number of mezze. Readers of this blog will know that I try to extend the length of time dough takes to ferment, especially when using commercial yeast, so in this case the dough is put together just before I retire for the night, using only half the normal amount of fast action yeast and leaving the addition of the salt until the following morning.
For 4 of these flat breads you will need;
400g of strong white flour
3g of fast action yeast
8g of salt
300g of water.
Begin by mixing together the flour, yeast and water to form a very soft dough. Leave overnight covered in a bowl. In the morning, add the salt and mix for 1 to 2 minutes to fully combine. Leave the dough to rise for 2 t 3 hours, stretching a folding every hour. Divide the dough into four and form into large bun shapes, The dough is sticky because of the high water content but a well floured board makes this easier, cover with a dry tea towel and leave for an hour. Heat either a flat griddle or pizza stone in the oven, switched to 240C. Roll out each bun to form a flat circle, transfer quickly to the griddle and place in the oven for 7 to 12 minutes to puff up and take on a little colour. Bake one at a time.
You can of course reduce the length of time it takes for this dough to ferment, but the flavour will not be so good. It's also possible to make up twice the quantity and keep half the dough back in the fridge for a day or two. Allow the chilled dough to return fully to room temperature, 3 to 4 hours before dividing and forming into bun shapes.
Posted by Tôbi at 14:51