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Frena bread is the richer, fluffier cousin of pita. With a history of baking over a bed of hot coals in the fire, and try this easy at-home version in a nonstick pan - once you go frena it's hard to go back.
To fold the dough, imagine the puffed mound of dough as a clock. Pull from the edge at 12 o’clock down to 6, then the edge at 3 o’clock to 9, and the edge at 6 to 12, then 9 to 3. Now do this again 2 more times folding the outside edge of the dough across through the clock for a total of 3 rotations (or 12 folds)
Give each dough ball one last roll in the oil tray to coat well and gently stretch the dough to fit the pan and place into the pan, coaxing the dough wider and flatter as needed.
Move the pan to the oven under the broiler to finish cooking and brown the top of the bread. The bread will cook in just a few minutes.
The bread keeps very well once cooked, in both the refrigerator and freezer. Give it a quick toast to refresh the bread and enjoy your own freshly baked frena bread!
Questions? Contact firstname.lastname@example.org