I love making this bread and keeping it on hand for things like wraps, arayes ( which is a Jordanian meat stuffed flat bread) bread chips, and so much more. It is very easy to make and cook up. It light, flavorful, and pairs well with a lot of dishes not just Jordanian meals.
Wrap them in linen or a linen bread sac and keep in either a bread box or on the counter for up to 5 to 6 days. You can freeze these for up to 3 months. just pull them out and let them thaw. Heat them up in an oven at 350* for 5 minutes or so, or on the stove top over medium low heat until warm.
Let me share with you how I make them.
1 1/2 C. Flour
1/2 C. Whole wheat flour
1 Tbsp. Honey
1/2 Tbsp. Instant yeast
1 Tsp. Kosher salt OR 1/2 Tsp table salt
1/4 C. Olive oil
1/2 to 3/4 C. Warm water
- In the bowl of a stand mixer combine flour, whole wheat flour, yeast, honey, and salt.
- With the mixer on low and fitted with the dough hook, slowly add in the oil. Once you add in the oil slowly add in the warm water a little at a time until a dough forms. The dough should be slightly sticky but will not stick to your hands.
- Lightly oil a large bowl and add the dough to the bowl. Turn the dough around to coat the dough with the oil. Cover with plastic wrap or a tea towel and let rise for 1 hour or until doubled in size.
- Gently press the dough down. Turn the dough onto a lightly floured surface and divide the dough into 5 or 6 equal pieces. Shape the dough pieces into balls and place them on the floured surface. Cover with a tea towel and let rise for 1 hour.
- take one piece of dough at a time and roll out the dough into large thin rounds. Cover them with a tea towel to keep them from drying while cooking.
- Heat a large wok (upside down) or a large pan ( right side up) over medium heat. Place 1 dough round onto the pan and cook for 2 to 3 minutes per side. Place on a wire rack to cool while you cook the remaining dough rounds.
- Serve these tasty little bread rounds however you like. I love keeping them on hand for wraps for lunch or cutting them into pieces and toasting them for dips.
- To add a bit more flavor you can drizzle over a little olive oil and add a few of your favorite spices. I live to use sumac or za’atar. You can keep it simple with a bit of salt and pepper.
- For a tangy treat and added flavor for wraps you can brush a little pickle juice mixed with olive oil over the rounds and sprinkle with dill, salt, and pepper. This is my daughter’s favorite way to dress them up.
- If you are a salt and vinegar flavor person you can mix a little white vinegar with olive oil and brush over the bread rounds and season with salt.