Egyptian flatbread

Ingredients for 4 servings:

• 750 g flour (wheat flour 405)
• 250 g flour (rye flour 1050)
• 2 points yeast (dry yeast)
• 2 pinches of salt
• 500 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Mix the flour, yeast, and salt thoroughly, then mix with the water to form a smooth, lump-free dough. The dough should not be sticky when finished, but should feel dry but supple. The amount of water can vary depending on the quality of the flour; i.e., more flour or water may need to be added as needed. Then, cover and let rise for about 1 hour in a warm (not hot) place. Knead the dough again thoroughly and portion it out by eye. Let rest for 10 minutes, then roll out to the desired size, not too thin (about 0.5 cm). Cover and let rise for another hour. In the meantime, preheat the oven to 200-220°C. Place the loaves on baking sheets lined with baking paper and bake for 5-7 minutes, until golden brown. Tip: According to Adel, the best tasting bread is a mixture of 1050 wheat flour and rye flour in a 1:1 ratio. The bread can also be made with a milk/water mixture instead of plain water. The Egyptian Gourmet particularly recommends filling the bread with a minced meat or cheese filling made with the above ingredients. The thickness of the dough should vary depending on the filling, as with minced meat, for example, the meat juices that escape during baking will cause the bread to become soggy if the dough is too thin. It’s a matter of experimenting.