I love dipping bread into spiced olive oil. I remember when my grandma baked flat bread and we all gathered around the table to dip small pieces of bread in salty olive oil.
I loved watching my grandma making bread. She never used a kitchen scale or measuring cups/spoons. She knew how much each ingredient would weight just by looking at it. I wish one day I could do the same.
She’d start by sifting some flour into a special wooden bowl making a well in the middle. Then she’d crumble a small cake she made days ahead and let it proof. Only later in my teenage years she start using yeast.
I was so fascinated by all the bubbles the small cake was making. I still don’t know how she made those cakes. It’s a sort of sourdough cakes left to dry and later used instead of yeast.
After the cake has proofed she’d roll up her sleeves and start kneading the dough. All the time it was the same process but I was fascinated every time.
Shortly after, she’d take the freshly baked bread out of the wood fired oven and call us around the table. Hungry or not, we simply could not take a couple of bites.
Now, that I learned how to bake I make my own flat bread every time I miss her.
These flat breads are eaten the day they are baked. I usually make 1 or 2 depending on how many we’re around the table.
Start by sifting the flour with a pinch of salt into your mixing bowl. Make a well in the middle and let the yeast proof.
When the bubbles appear and the yeast is doubled in volume add some vegan sour cream for a soft crumb.
With the dough hook on start mixing slowly adding lukewarm water until the dough comes clean from the sides of the bowl.
Place the dough into a oiled bowl, cover with plastic foil and let it rise until the dough doubles in volume. For a very flat bread divide the dough into two parts and flatten them on a baking sheet. Make small holes with your fingers to prevent rising while in the oven.
Brush with some olive oil, sprinkle with seeds (optional) and bake until done.
Whole wheat flat bread
1 cup whole wheat
1 cup all purpose flour
pinch of salt
1/4 cup lukewarm water
1 tsp dry yeast
2 tbsp vegan sour-cream (regular works too)
olive oil for brushing
sesame/nigella/poppy seeds (optional)
Sift the flours and salt in a mixing bowl. Make a well in the middle and add 1/4 cup lukewarm water. Sprinkle the yeast over and let it proof. It should take around 5-10 minutes.
When the yeast has proofed and 2 tbsp sour cream and mix. With the hook attachment on start mixing slowly adding some enough lukewarm water to make a soft ball of dough that comes easily from the sides of the bowl.
Take the dough out and place it into a greased bowl. Cover with plastic foil and let it rise.
Preheat the oven at 425F.
When risen divide the dough into two balls. Flatten the dough balls onto a baking sheet, make small holes with your fingers (to prevent rising), brush with some olive oil and sprinkle some seeds on top, if using.
Bake in preheated oven for about 12-15 minutes until done.