A meat-free party flatbread from Iraqi tables, this recipe spreads thin dough with plenty of sumac-cooked onion and pine nuts before baking at high, stone-oven heat. The balance of tangy sumac and caramelised onion makes it a favourite at celebrations.
Dissolve the yeast and sugar in warm water and let it sit for 5 minutes, then knead with the flour, 2 tablespoons of olive oil and salt into a smooth dough. Cover and proof in a warm place for 2 hours until doubled in size.
Heat the remaining olive oil in a pan and cook the onion for 12 minutes until soft and lightly caramelised, then stir in the sumac, pine nuts, pomegranate molasses and salt for 2 more minutes.
Divide the proofed dough into small pieces and roll each one out paper-thin, about the size of your palm, then spread a thin layer of the sumac-onion mixture on top.
Bake in an oven preheated to 250°C, on a stone or an upturned tray, for 8 minutes until the edges brown.
Roll the dough very thin; if left too thick it stays doughy in the middle. Allergens: contains wheat (gluten) and tree nuts (pine nuts).
Fırınım 250 dereceye hiçbir şekilde çıkmıyor, kadranda en fazla 230 dereceye kadar ayarlayabiliyorum; bu durumda sadece pişirme süresini biraz uzatmam yeterli olur mu, yoksa hamuru daha da mı ince açmalıyım?
230 derece de deneyebilirsiniz, süreyi birkaç dakika uzatmanız gerekebilir; kenarların iyice koyu altın rengi almasını bekleyin. Hamuru olduğundan daha ince açmanıza gerek yok.
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