Flat Breads

Flat Bread

• 1 1/4-ounce envelope active dry yeast
• 1 tablespoon olive oil plus more for brushing
• 5 cups (or more) all-purpose flour
• 1 tablespoon kosher salt plus more for seasoning
• 1 tablespoon Tabil Spice Blend (see recipe below)
• Freshly ground black pepper
  

Directions

Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 Tbsp. salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 475° and heat pizza stone for 45 minutes.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

Working with 1 dough ball at a time, roll out into 9" round. Brush lightly with oil; season with spice blend, salt, and pepper. Place on pizza stone for 4 minutes or until bottom is lightly browned.

Tabil Seasoning

Seasoning

• 3 tablespoons coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• 1/2 tablespoon crushed red pepper flakes
  

Directions

Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.

 

Tastes great served with over easy eggs on it!