Middle Eastern Thin Bread

Menu Part: 
Cuisine Type: 
Makes about 4 to 5 10-in. x 14-in. sheets

This exotic bread can be made thin and crispy or flat and chewy, and seasoned to taste depending on the menu and occasion.


1 cup warm water
1 package active dry yeast
1/4 cup butter, melted, cooled to lukewarm
1 1/2 tsp. salt
1 tsp. granulated sugar
4 cups Daisy Whole Grain Spelt Flour


1. Pour warm water into large, warm bowl. Sprinkle in yeast and stir until dissolved.

2. Wait for yeast to proof—it will begin to bubble. After it has proofed, add cooled butter, salt, sugar and 2 cups of flour. Mix until smooth and add enough additional flour to form a stiff dough. Reserve some of prepared flour to use in flouring the board and rolling out bread.

3. Place in tightly covered container in refrigerator overnight. [Note: The dough will last for a few days if you want to bake it a little at a time.]

4. Preheat oven to 350°F. Work dough into long roll to cut into 4 or 5 pieces. Roll each piece into a rectangle, about 10 in. x 14 in.

5. Place on ungreased baking sheets and bake in preheated oven for 15 to 20 mins. or until golden. [Note: To create chewy flatbread, brush top with olive oil. To create crisp, thin bread, brush top with melted butter and herbs of your choice.]

Recipe by Goucher College, Baltimore (Bon Appétit)

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