Fawyza demonstrates that this bread is all about technique. Years of watching and practice make the cooking process over an upturned wok, look very easy for her. In Iraq, this bread would be made an an oven similar to a tandoor oven.
- mix yeast with warm water
- 1 kg flour
- 2 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 2 hours 15 minutes
Place ingredients in a bowl, mixing to combine. Turn out onto a lightly floured work surface and knead until smooth.
Place towel over basin and leave for 15 minutes to rise.
Knead some more and then leave for 2 hours.
Break into handfuls and work each piece into a round flat shape before placing on upturned wok over an open flame. When it begins to rise, turn over.