OOP Egyptian bread, was [Sca-cooks] Period Islamic breads

[Terry Decker]

Baladi, most likely.  It is the Egyptian form of pita.

I think the native process is as a sourdough.  If you want to try to make it
without a sourdough starter, here's a recipe.

Bear


2 tsp. dry active yeast
2 1/2 cups warm water (80-90 degrees F)
5 to 6 cups hard whole wheat flour, if you can't get hard whole wheat flour
try a 50/50 mix of high gluten bread flour and whole wheat
1 tbsp salt
1 tbsp olive oil

cream the yeast in the water.
stir in 3 cups of flour, 1 cup at a time.  continue stirring for 2 or 3
minutes to get the gluten forming.
let stand 1/2 to 2 hours.

scatter the salt across the sponge.
stir in the olive oil until well blended.
stir in the remaining flour 1/2 cup at a time until the dough is too stiff
to stir.
turn out on a floured surface and knead until the dough is smooth and
elastic.
place the dough in an oiled boil.  cover with plastic wrap.  let rise until
doubled.

punch down.  divide into 16 equal pieces.
pat and roll out each piece into an 8 to 9 inch circle 1/4 inch thick.

Pre-heat oven (and baking tiles, if used) to 450 degrees F.  Bake on tiles
or baking sheets for 2 to 4 minutes.  The dough should puff up and bake
fairly quickly.

If you want to try this on the stove top.  pre-heat a heavy griddle or
frying pan (cast iron is best) to medium high heat.  lightly oil the
surface.  cook one piece of bread at a time.  15 to 20 seconds on one side,
then turn.  In about one minute, large bubbles will begin to show.  turn
again.  When the bread puffs fully, remove.  Cooking should take no more
than 3 minutes apiece.  Re-oil after 3 to 5 pieces.

If they're not crisp enough for you, preheat oven to 300 degrees F.  place
them back in the oven on baking sheets.  toast for 15 minutes, turning once
between 7 and 10 minutes.


>Since you seem pretty knowledgable about Middle Eastern
>breads, I'm hoping you (or someone on the list) can advise
>me.  I have a (modern) Egyptian recipe that calls for
>"crisp local bread."  Any idea what this might be called
>outside Egypt, or what I might be able to find that would
>do?  The recipe is for Fatta.
>
>TIA
>
>Dana/Ximena