Sukhailah’s Breadmaking School Part 3
This Yemeni flatbread, known as Khubz Taawah, is extremely flaky and layered, almost like a pastry. It goes well with almost anything, and is usually eaten with honey or eggs in Yemen. It is also traditionally shredded and mixed with honey and butter to make a sweet fed to new mothers for breakfast everyday to boost their strength. You really need to be generous when brushing it with the oil to get the best results. It might seem a little labor intensive, but it is definitely worth it!
This makes fairly large breads, if you would prefer smaller ones divide it into smaller pieces.
4 cups of white flour
1 cup whole wheat flour
1 tsp salt
1 tsp sugar
2 1/2 to 3 cups of water
3/4 cup oil, or more as needed, for cooking and brushing the bread
Mix both flours, the sugar, and salt together in a large bowl. Add the water, starting with 2 1/2 cups, and then adding more if necessary to moisten all the flour.
Mix it until it forms a ball, and then knead it for several minutes, until smooth and stretchy.
Cover the bowl and set it aside for fifteen minutes to rest.
Divide the dough into 12 equal balls. Using a floured surface and rolling pin, roll out the first piece into a thin circle. Brush the surface liberally with oil, then fold the bread over into quarters, then over once more, and set it aside. Do this with the remaining breads.
Now, heat a large frying pan over high heat with a teaspoon of oil. Take one of the folded breads, and without unfolding it, roll it out again on the floured surface, into a thin circle. Place it in the heated pan. Cook until bubbly and golden, then carefully brush the uncooked side liberally with oil, and flip, cooking until golden on the second side. Remove from the pan, and continue rolling and cooking the breads.