Gazan Griddle Bread
I finally tried a few recipes from The Gaza Kitchen. This was the same night I tried the Molokhia. As you know if you read that post, that was a disappointment, so the real winner of the evening was the griddle bread, particularly since that was the only thing the children ate willingly. I will definitely make this again. I know griddle bread doesn't sound like an amazing takeaway, but I would really like some scrambled eggs, Gazan salad, and griddle bread right now. It's quick, it's simple, you don't need to run out to the store, and your kids can help you if perfection is not your goal. It's supposed to be made on an inverted wok placed over a flame, but I made it in a large sauté pan and the results were good. If you have something dome shaped, however, I think it makes sense because it will help to keep the dough stretched out and thin. Thinner is better for this one.
4 cups flour
1 teaspoon salt
about 1-1/2 cups water
Mix it all together and knead it well. Let it rest for five minutes, and then divide it into lemon-sized pieces. Either with your hands or a floured rolling pin, flatten the balls into very thin tortilla-like circles.
Heat your inverted wok or skillet over high heat and stretch the very thin dough over it. It will be done with only a minute or so on each side. Take it off the heat and wrap it in a cloth to keep it warm.
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