40 minutes (1 hour and 40 minutes including raising time)
Approx. 8 flatbreads
5 g fresh yeast
3 1/2 dl lukewarm water
1 tbsp olive oil
1 tbsp coarse salt
450 g Wheat flour
50 g Agrain® 02 Super Grain FlourIPA
Dissolve the yeast in the water. When the yeast is dissolved add the olive oil, salt and Super Grain Flour Smoked Malt and mix together. Add the wheat flour a little at a time and knead the dough, possibly in a mixer, until it is completely elastic and flexible. Let the dough rise in a warm place for a few hours until it is double in size.
Put the dough onto a flour-sprinkled table. If you want the large air pockets that characterise an Arabic bread, the dough should be pulled over itself a few times – roll the dough flat and fold the sides over each other 3-4 times.
Divide the dough into 8 flat buns and let the dough rise again for an hour.
Take each bun and pull it thin. Gently use a rolling pin to roll them as thin as possible (like very thin - like a pizza base). Heat up a pan on the stove on high heat. When you put the first flatbread on the pan, turn down to about medium heat and bake the flatbreads one at a time on the pan. They should get about 2-3 min on each side until they get brown spots and are thoroughly baked.
When the bread is finished, place it on a clean tea towel and wrap it around the bread. This way, they stay soft so you can put your favourite filling in them or simply break off pieces and dip it in a dip such as hummus.