3 cups unbleached all-purpose flour, King Arthur recommended
1 ½ teaspoons kosher salt
1 teaspoon instant yeast
1—1 1/2 cups water, room temperature
- In a large bowl, mix together flour, salt, and yeast.
- Form a well in the center of the flour and add 1 cup of water. Mix the flour together with the water until all of the flour is hydrated, adding more water 2 tablespoons at a time as needed.
- Knead the dough in the bowl until it is completely smooth, about ten minutes.
- Cover the bowl with a damp tea towel and let rise in a warm spot for an hour to an hour and a half, until doubled in size.
- Once doubled, pour the dough onto the counter and form into a tight round. To round, pull the dough towards you so that both sides running parallel to your body tuck under the dough, creating tension across the surface. Rotate the dough 90° and repeat, then rotate 45° and repeat until the corners are all rounded. Cover the dough with a towel and let rest for another 15-20 minutes.
- Preheat the oven to 375°F. Oil a baking tray with vegetable oil. Pick up the dough and slowly stretch it out from the center, like stretching a pizza. Once the round is doubled in size, stretch it into a triangle the length and width of your baking tray. Place the dough on the tray.
- Wet your hands then press the dough so that it is dimpled all the way across. Bake for 15-20 minutes, until browned. Once finished, remove from the tray to cool, then slice into squares to serve.
Many thanks to Zala for sharing this recipe, and to the Edible Theology Project for their work in putting it into writing for our community.
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