Directions
Sift the flour, salt, hawayej, and baking powder together into a large mixing bowl. Sprinkle evenly with the water and oil and stir everything together to form a soft dough that is well incorporated.
If the dough is really wet and sticky, add a bit more flour. If it's crumbly and doesn't come together, add a bit more water. Do not knead or over mix or the bread will be tough instead of fluffy. Cover with a clean cloth or plastic wrap and let rest for 10-15 minutes.
Cover the bottom of a skillet with a thin layer of oil and heat over medium heat. On a floured surface cut the dough into 8 pieces and roll them into balls, then roll them out with a pin or hand pat into rough circles about 1/4" thick.
Fry for 2-3 minutes on each side or until browned, adding oil as needed (maintain a thin layer in the pan to help cook the breads evenly). Transfer cooked breads to a rack with a paper towel underneath to drain and cool.
Once of my favorite ways to serve these (pictured) is topped with sliced avocado, a crispy fried egg, za'atar, peperoncini, and a grating of Parmigiano.
Recipe Note
Variations & Ideas:
• Tear a couple breads into pieces and fry in olive oil and za'atar to start a fattoush salad. I like mine with watermelon and sherry vinegar in addition to the usual tomato, cucumber, and gem lettuce.
• Top with a salad of sliced cherry tomatoes and pitted cherries marinated in olive oil, rosewater, and lavender, with fresh mint, cilantro, and feta.
• A sweeter version, substitute Mishmish N.33 for the Hawayej and reduce salt to 1/2 tsp, top with strained yogurt or labneh, fresh fruit, and a drizzle of honey and/or pomegranate syrup.
• Substitute Coquelicot N.24 for the Hawayej, top with smoked fish (trout or salmon), chopped scallions, capers, and a lemon crème fraîche.
• Or try other spices in the dough, including: Curcumade, Iris N.9, and Noga N.17
Food image and recipe © Christian Leue
Questions? Contact christian@laboiteny.com
