40 minutes (1 hour and 40 minutes including uplift)
about 8 flatbreads
3 1/2 dl lukewarm water
1 tbsp olive oil
1 tbsp coarse salt
450 g Wheat flour
50 g Maskmel Smoke malt
Dissolve the yeast in the water. When the yeast is dissolved add the olive oil salt and mask flour smoke malt and mix together. Add the wheat flour a little at a time and knead the dough, possibly with a mixing machine, until it is completely elastic and supple. Raise the dough warm for a few hours until it is double in size.
The dough is turned onto a flour-sprinkled table. If you want the large air pockets that characterise an Arabic bread, then the dough should be pulled over itself a few times – roll the dough flat and fold the sides over each other 3-4 times.
Then divide the dough into 8 flat buns and raise the dough again for an hour.
Take each bun and pull them thin, gently using a rolling pin to roll them as thin as possible (like very thin - like a pizza base). Heat up a pan on the stove over a high heat and when you put the first flatbread on turn down to about medium and bake the flatbreads one at a time on the pan. They should have about 2-3mins on each side until they get brown spots and are thoroughly baked.
When the bread is finished, they are placed on a clean tea towel, which wraps around the bread end. In this way, they stay soft so you can roll your favourite filling into them or simply break off pieces and dip them in a good dip such as hummus.