Flatbreadorkhoubiz Recipes

FLAT BREAD OR KHOUBIZ

Steps:

• Sift the flour into a large mixing bowl, and warm in oven on low heat.
• Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.
• Remove about 2 cups of the flour from the bowl, set aside.
• Pour yeast liquid into centre and stir in some flour to make a thick liquid.
• Cover with a cloth and leave in warm place till frothy.
• Stir in the rest of the flour, adding oil gradually, then beat till smooth, either by hand for 10 min, or with electric mixer using dough hook for 5 min.
• Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 min, using more flour as required.
• Dough is ready when it's smooth, satiny with a slightly wrinkled texture.
• Shape dough into a ball.
• Oil bowl, put dough in smooth side down, then turn to coat with oil.
• Cover and let rise till doubled in bulk, about 1-1 1/2 hours.
• Preheat oven at 500 F (260 C).
• Punch down the dough and turn out onto lightly floured board.
• Knead for a min or so, then divide into 8 equal pieces, rolling each into a ball.
• Roll each piece into a 25 cm (10 in) round and place on a lightly floured cloth.
• Cover with another cloth and leave about 20 min.
• Heat large baking sheet or flat griddle on the lowest shelf on electric oven, in a gas oven select the section with the most even heat.
• Place a round on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly.
• Shake to ensure that it will slide off easily.
• Rub heated baking sheet or riddle with wad of paper towel dipped in oil then slide dough onto it.
• Bake in hot oven for 4-5 min till it puffs like a balloon.
• If you'd like it browned on top, turn quickly and leave for a min.
• Remove bread and wrap in cloth to keep warm and soft.
• Rep with rem loaves.
• (note) If desired, you can use an electric fry pan.
• Preheat it on the highest setting with lid on, vent closed.
• When heated, oil base quickly& slide dough onto base.
• Cover& cook for 3 min, turn bread, recover and cook another 2 min, about.

TURKISH FLATBREAD (YUFKA)

Steps:

• In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
• Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)