Simple and gratifying whole wheat large flat pita bread.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Breakfast, Lunch, Snack
Cuisine: Middle Eastern
Keyword: Baking, Bread
Servings: 4people
Author: Shelly
Equipment
cheese cloth or muslin
coffee press or tall jar
Ingredients
2 ½cupsall-purpose flour
1 ½cupswhole wheat flour or spelt
1tablespoondry instant yeast
2teaspoonssalt
2tablespoonsolive oil
1 ¾cupswarm water
Additional all-purpose flour for dusting
For serving:
Labneh
Za'atar
Olive oil
Instructions
In a large bowl, whisk together the flour, yeast and salt. Add the warm water and mix together with your hands or a wooden spoon until a shaggy dough forms. Turn out the dough onto a lightly floured surface. Start kneading. The dough would be slightly sticky in the beginning but DON’T add flour yet. Kneading it would make it less sticky. Add flour only if it’s pasty-like. Knead until the dough is smooth and elastic, about 7 - 10 minutes . Don’t be tempted to add flour
Place the dough in a large bowl and drizzle about 1 teaspoon of olive oil over. Rub the oil on the dough to coat it. Cover and let rise for 1-2 hours until doubled in size.
Punch down the dough to release air and divide into 8 equal pieces. Cover and let rest for 15 more minutes.
Lightly flour the counter you're going to work on. Put a ball of dough on and sprinkle it generously with flour. Using a rolling pin, roll each ball into a circle, as thin as possible and in the size of your cast iron skillet*. Dust with more flour, if necessary, to prevent sticking.
Preheat the oven to 400°F with the cast cast iron skillet in it flipped (to make it easier to place the laffa on. Bake each laffa for 8 minutes or until lightly golden and puffed. Wrap in a kitchen towel to keep warm and soft.
Spread labneh over each laffa and top with za'atar and olive oil. Fold up and devour immediately!
Notes
*you can use a baking sheet or tray if you don't have a cast iron skillet.