A whole wheat yeast dough is rolled into small rounds and puffs up in seconds in a very hot oven, forming a bread with a pocket in the middle. The everyday bread of Egyptian streets, it waits ready to be stuffed with falafel or cheese for a mid-morning bite.
Mix the whole wheat flour and flour with the salt, then knead in the lukewarm water, fresh yeast and olive oil for 10 minutes until soft.
Cover the dough and let it rise in a warm spot for 60 minutes, until doubled in size.
Divide the dough into small pieces and roll each into a medium-thick round.
Bake in a very hot oven preheated to 250°C until the breads puff up and turn lightly coloured, about 6 minutes.
Make sure the oven is genuinely very hot; at a lower temperature the breads will not puff up and no pocket forms. Allergens: contains gluten (flour).
Preheating the baking tray and placing the dough straight onto the hot surface gives a stronger puff; base heat is the secret to this bread.
Admin DadaGastro · verified in test kitchenFırını gerçekten 250 dereceye kadar ısıttım, ekmekler 6 dakikada muhteşem kabardı, tam ortası cepli çıktı. Falafelle doldurunca harika oldu.
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