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Prep Time: 02:30
Cook Time: 00:10
3 1/2 cups of bread flour
7 grams of active yeast
1 1/3 cups of warm water
1 tablespoon of sugar
1/2 tablespoon of salt
2 tablespoons of olive oil
1 tablespoon of extra virgin olive oil
1 tablespoon of za'atar
1Pour one satchel (7 grams) of yeast into a small bowl. Add the warm water. Cover with glad wrap and leave for 10 minutes.
2Take the flour, sugar and salt and mix together in a large bowl (We are using a Kitchenaid).
3Make a well into the middle of this dry mixture and add the olive oil and water with yeast.
4Kneed this until it's a smooth dough that is slightly sticky. If it's too sticky, add a little bit more flour, if it's not sticky at all at a little bit of water. We kneeded using the Kitchenaid for about 15 minutes as our dough was quite sticky!
5Transfer the dough to a well-oiled bowl, making sure the dough is covered in the oil. Cover and leave for 1.5 to 3 hours, until the dough has doubled in size.
6Remove dough from the bowl. You will notice that it's quite a different texture than other dough recipes. We felt it was a very gummy feel and this is due to the oil.
7Flatten the dough and separate into six different dough balls. Allow to rise again for another 10 minutes. Preheat the oven to 180 degrees celcius (fan-forced).
8Flatten each dough ball into a ovular shape about 22cm long and 15 cm wide. Place on baking paper on a tray. Put into oven for 10 minutes, you should see slight gold marks on the top of the dough once ready.
9Remove from the oven, allow to cool, then paint some extra virgin olive oil on top and add the za'atar. Serve warm. Delicious with dip and falafel!
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