A versatile Middle Eastern-style flatbread that you can serve with lunch or dinner.
Ingredients
1 cup
Water
2 tbsp
Vegetable oil
1/2 tsp
Granulated sugar
1 tsp
Salt
3 cup
All-purpose white flour
1 1/2 tsp
Yeast, active dry
(active dry)
Instructions
Add the ingredients to your bread machine in the order suggested by the manufacturer. Choose the Dough cycle and start the machine.
As the dough cycle nears completion, preheat your oven to 475°F (245°C).
Once the dough is ready, transfer it to a lightly floured surface. Divide it into eight equal parts and shape each piece into a ball. Cover the dough balls with a damp cloth and rest for about 1 hour.
Roll each ball into a thin circle, roughly 8 inches wide. Place two at a time on a hot baking sheet or stone and bake until they puff up and turn golden—about 5 minutes. Repeat with the remaining dough rounds.
Notes:
No Bread Machine
Mix 1/2 cup of lukewarm water with 1/2 teaspoon of sugar in a bowl. Stir in the yeast and let it sit for about 5 minutes or until it turns creamy and bubbly.
Add the remaining water, oil, salt, and flour to the bowl. Using a dough hook on low speed, mix until the dough is smooth and the gluten is well-developed—this should take around 10 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 10 to 15 minutes until it becomes springy and silky.
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until it has doubled in size, about 1 hour. Once risen, continue with the instructions starting from Step 3.
