Note

The windowpane test

To know if you’ve kneaded y our bread dough enough, cut a small piece of it and stretch it gently. If it reaches the point of translucency before it tears, the dough is ready to be shaped into a boule, covered, and left to rise.

Ratio 5 parts flour | 3 parts water
20 ounces bread flour (about 4 cups)
12 ounces water
2 teaspoons salt
1 teaspoon active or instant yeast

Arabic Bread

Arabic bread is best eaten out of the oven because it tends to dry out quickly.

recipe
Rest
1 hr 30 mins
Cook
3 mins
Total
2 hrs
1 teaspoon active dry yeast
300ml water lukewarm (1¼ cups)
312g 320g white bread flour (13 ounces / 360 grams/ 2½ cups)
128g cake flour (5 ounces / 150 grams / 1 cup)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
  • Dissolve the yeast in the water and set aside for a couple of minutes. Sift flours and salt together into a bowl and stir in the sugar. It is important to mix the dry ingredients first.
  • Stir the oil into the yeast water and pour into a large bowl.
  • Gradually beat the flour into the yeast mixture, and then knead the mixture to make a soft dough.
  • Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic.
  • Place the dough in a large bowl dusted with extra flour or greased with olive oil. Cover the bowl with a damp dish towel and leave to rise in a warm place free of drafts for 1½ to 2 hours, or until doubled in bulk. I usually place my dough in an unheated oven to rise.
  • Punch down the dough. On a floured surface, form the dough into a log. Pinch off the dough to form 6 to 8 equal pieces, depending on how thin you like your bread.
  • Place a baking stone or upturned baking tray on the bottom shelf of your oven and preheat to 425°F.
  • Using a rolling pin, roll out each ball of dough into a circle of about 10 inches. Cover again and set aside for 10 minutes.
  • Place the circles directly on the baking tray or stone and bake for 3 to 5 minutes, watching carefully so they don’t burn. Your bread is ready when a hollow pocket has formed and the bread is slightly browned on the edges and on the top.

    • Notes

  • If you want to store the bread for later consumption, allow the bread to cool, flatten, then store in sealed plastic bags in the refrigerator or freezer. Warm bread prior to eating.