Libyan Bread
Servings3
PreparationTime75 min
Ingredients
- 2 cups bread flour
- 2 cups Lamar pure wheat flour
- 1 packet yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 3/4 cup warm + 2 +/- cups (water room temperature)
- Olive oil
Instructions
- In a big, deep bowl add 3/4 cups warm water, yeast, and sugar, and mix together.
- Leave for 10 minutes and let the yeast ''activates.''
- Add wheat and white flour and salt to bowl.
- Mix together to incorporate the salt into the dough.
- Slowly add water to dough as kneading.
- Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively, you can let your kitchen aid mixer and dough hook knead it for you. When smooth, cover with a towel and let rest for 20 minutes.
- The dough will have risen. Punch down and knead again for extra 5-8 minutes. Cover again and let rest for 30 minutes.
- When the dough rises, make sure you use a big enough bowl.
- Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on.
- Preheat oven to 500 degrees or the highest temperature allowed.
- Pinch dough into balls and let rest on counter top.
- Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15 minutes to rest.
- Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone.
- Place on stone and in a fanning motion and spread dough to make a circle about 3-4 inches round.
- Allow to bake for 2-3 minutes till the edges begin to brown and it puffs up. Flip it over for another couple minutes and remove, and it will deflate once you remove it from the hot oven.
