Today we are back at the Kuwaiti desert to make bread that is usually made at the neighborhood baker, but Sara is teaching us to make it at home.
3 1/2 cups four
1 1/4 cups water
1 tsp salt
1 tsp instant yeast
1 tbs sugar
1/4 cup warm water
1 tsp sesame
Wok or flat pan
Mixer with dough attachment (if available)
Making the yeast mixture:
Incorporate the 1/4 cup warm water with the yeast and sugar let it rise for a few minutes.
For the dough:
Add the salt to the flour.
Add the water and the yeast mixture and mix together when the dough forms knead by hand. Once it’s shaping cover with a damp towel for 30-60 min.
In the meantime, create a little pillow that you will use to transfer the bread on. Use napkins and cloth on the hollow side of a pan cover and then secure it with a tablecloth or a kitchen towel.
Flour the table where you will roll the dough and start to knead the dough for a few mins. Take a handful of dough and cover the remaining so it doesn’t dry while you work. Create a ball and then pat it by hand before using the rolling pin to flatten. Once your dough is flattened transfer it to your makeshift pan cover pillow and sprinkle with a little water and sesame and transfer the bread to the pan or use the backside of a wok. Once bubbles occur flip the bread and keep flipping it till it’s cooked through on both sides.
Store in a Ziplock or a bread bag to keep the bread moist.
(Recipe and images courtesy of Sarah Abdulkareem)