The small breads of the Arabs, tasty and imaginative. Sometimes they become “nest” to “hide” the hummus, the eggplant salad and generally their salads. Sometimes used as spoon for the oatmeal, rice or meat.
Depending on the country is the shape of the pies. Sometimes they are large and rotund and sometimes smaller and oblong in shape. We asked our friends in Palestine to give us their original recipe and we share it with you. You can give them the shape you want.
Authentic Arabic recipe from Ηaytham Αl Bustani
Ingredients
1 kg flour for all uses
300 gr lukewarm water
1 not-full tablespoon, dry baker’s yeast
4 tsp sea salt
2 tsp sugar
4 tablespoons fine olive oil
How to prepare
In a large bowl put the flour, yeast, olive oil, salt, and sugar and add a little bit of water slowly, then knead vigorously until the dough does not stick to your hands.
We cover the bowl with the dough with a cloth and we let it “rest” for at least one hour.
Divide the dough into “balls” and spread a little flour on a clean surface on the counter and roll the dough balls with a rolling pin, giving the shape you want to the pies.
Put baking paper on a pan and bake in a well preheated oven at 190 oC until the pies rise and get a brown color.
Eaten hot … a dream!
We can bake also in a ‘whitened’ wood oven. The secret is that on the edges of the woods we put orange peels for excellent aroma.
In the Middle East even today in some areas they bake the pies on a hot stone turning them on both sides.
