Whole Wheat Arabic Bread

Ingredients

• 3½ cups (425 g) whole wheat flour
• 1½ cups (300 ml) water
• 2 tablespoons olive oil
• 2 tablespoons honey
• 10 g yeast
• 1 teaspoon salt
• ½ teaspoon mahlab
• You can add sugar sugar
• You can add nigella seeds nigella seeds
• A cloth to line the tray cloth

Instructions

1. In a bowl, mix the warm water with the yeast and let them combine before adding the flour and salt.
2. In the same mixing bowl, add the honey and olive oil, then gradually add the whole wheat flour.
3. Knead the mixture by hand until it forms a cohesive consistency that is neither dry nor runny.
4. Add the salt during kneading, then continue kneading until the dough comes together.
5. Add the remaining amount of oil to the dough and knead until smooth.
6. Place the dough in an oiled bowl and let it rest for about 15 to 30 minutes.
7. Cut the dough into pieces weighing about 150 g each.
8. Cover the dough pieces and let them rest for about another 15 minutes.
9. Lightly flour the work surface, then roll each piece into a round flatbread of even thickness.
10. Remove excess flour from the flatbread, then place it on a tray lined with a cloth or on a suitable surface to rest.
11. Cover the flatbreads and let them rest for about 30 minutes.
12. Heat the skillet well before cooking, then reduce the heat slightly.
13. Place the flatbread in the hot skillet until it starts to puff up.
14. Turn the flatbread over in the skillet and cook the second side until done.
15. Continue cooking the remaining flatbreads in the skillet until all the dough is used.