Middle Eastern Flatbread

Remember the 80s, when it was OK to eat bread? Over the years I’ve intermittently tried to curb the carbs, but seriously, who was I kidding? They don’t call bread the staff of life for nothing. My  favorite reference book for all things baked and starchy is Bernard Clayton’s New Complete Book of Breads.  The flatbread recipe (pictured here) is adapted from it, and my favorite homemade hamburger buns are on another dog-eared page.

Even people who cook a lot make an unnecessarily big fuss over bread baking.  It isn’t that complicated. Honestly, when I don’t have the energy to pull much else together, homemade bread makes something like store bought hummus or cheese feel special. Don’t fear the gluten. And, best of all, leftovers can be stored in the freezer indefinitely for future enjoyment. These loaves smell just as toasty and delicious defrosting in the toaster oven as they do freshly baked.

Middle Eastern Flatbread

makes 6 loaves

5 cups bread flour

1 package dry yeast

2 teaspoons salt

3 tablespoons sugar

3 tablespoons olive oil

2 cups hot water

In the bowl of a stand mixer, combine 2 cups flour, yeast, salt, and sugar. Add the olive oil and water, and mix with the beater attachment until well combined. Add the rest of the flour a little at a time; stop when the dough forms a damp, shaggy ball.

Work under the mixer’s dough hook on a medium speed for about 5 minutes. Turn out into a greased bowl and cover with plastic wrap. Let rise in a warm place until the dough has doubled in size, about 30 minutes.

On a large floured cutting board, divide the dough into 6 equal pieces. Roll (with a rolling pin) each segment into 4-inch by 8-inch squares. Dimple each loaf firmly with your fingertips. Preheat the oven to 375 Fahrenheit while the loaves rest for 20 minutes.

Place three loaves each on 2 silpat- or parchment-lined baking sheets, and bake for 25 to 30 minutes, until the loaves are slightly golden and sound hollow when tapped. Enjoy with a spread, like hummus, or split lengthwise, for a sandwich, or as a base for a flatbread pizza. Yum.