Description
Buttery, flaky flatbreads that cook up in minutes will become your new obsession!
Ingredients
Scale
- 3 cups all-purpose flour
- 1–1/4 cups cake flour
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 3/4 teaspoon baking powder
- 1–1/2 cups water
- 2–1/2 sticks butter, at room temperature
Instructions
- In a large mixing bowl, whisk together the flours, sugar, salt and baking powder. Make a well in the center of the dry mix and add the water, stirring with a wooden spoon until a shaggy dough forms. Turn the dough onto a clean surface and knead until smooth and elastic, about 5 minutes. Transfer to a lightly greased bowl and let rest, covered, for 30 minutes.
- Lightly grease a large baking sheet. Turn the dough onto a clean surface and gently pat into a thick rectangle, about 13 x 5 inches. Cut into 9 equal pieces. Transfer the pieces to the baking sheet, turning to very lightly coat in oil so a skin does not form as the dough rests. Cover and let rest for another 30 minutes.
- Flip a large baking sheet over so the flat side is upright. Grease with some softened butter to coat. Place one piece of dough onto the buttered baking sheet and pat into a long rope, about 10 inches. Using your fingertips, press and slide the dough outward, stretching into a very thin rectangle, about 10 x 12 inches. Don’t worry if the dough tears a little, but try to be gentle. Spread about 2 tablespoons of softened butter all over the top of the dough with your fingers.
- Starting at the long end closest to you, keep folding the dough over on itself until you have one long strip about 1 inch wide. Press down on the dough to flatten slightly and remove any air pockets. Roll the dough strip into a tight coil and transfer to the baking sheet with the remaining dough pieces. Continue with all of the dough until all nine coils are formed. Cover with a kitchen towel and refrigerate until chilled, about 1 hour.
- Prepare 18 squares of wax paper, large enough to hold an 8-inch round of dough. Set aside.
- Place one piece of dough between two pieces of wax paper and roll into a rough 8-inch circle with a rolling pin. Continue with the remaining pieces of dough, sandwiching each between two pieces of wax paper. Freeze the dough sheets until completely frozen, about 1 hour. You can store the dough between the wax paper sheets in separate gallon-sized Ziploc bags.
- To cook, preheat a large cast-iron skillet or grill pan over medium-high heat. Lightly coat the skillet with butter and add one frozen dough sheet. Immediately lower the heat to medium and cook until the bottom is golden brown and the top does not have any uncooked patches of dough (it will look like a tortilla when ready to flip), about 2 to 2-1/2 minutes. Flip and cook another 1-1/2 to 2 minutes, until golden brown all over. Serve hot.
Notes
Inspiration:Malawach on tastingtable.com
- Category: Bread-y Things, Middle Eastern-Inspired