Cultural Influence: Traditional Palestinian flatbread Primary Cooking Technique: Baking on hot rocks Dominant Flavor Profile: Mild, slightly smoky with a chewy texture Skill Level Required: Intermediate
Mix the flour, yeast, sugar and salt in a large bowl. Next, slowly add the water and keep mixing with your hands.
Then, cover and let it rise for 1.5 hours until doubled in size. Once the dough has risen, punch it down and divide into 6 pieces.
Preheat the oven to 550°F (or highest temperature). Place pizza stones in a cast iron skillet or pizza pan in the lower third of the oven, with a pan on the bottom. Roll dough into balls and let rise for 15 minutes. Flatten each ball into 8-10 inch rounds, dimpling as you roll, ensuring they're not too thin.
Once the oven reaches temperature (about 30 minutes), place the rolled-out dough on the stones and stretch slightly. Pour water into the pan at the bottom of the oven, then close the door. Bake the bread for approximately 6 minutes until golden.
Now, serve your bread warm for best taste and texture.