Homemade Arabic Bread

Method

1. In a planetary mixer or large bowl, combine the warm water (25–28°C) and fresh brewer’s yeast. Mix until the yeast is dissolved.
2. Add the flour and mix with the paddle attachment on low speed until the dough starts to come together.
3. Add the salt and continue kneading for 10–12 minutes, increasing speed slightly in the last 2–3 minutes.
4. Transfer the dough to a work surface, fold it a few times to strengthen, and shape it into a ball.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place (about 30°C) until doubled: about 2 hours with fresh yeast or 6 hours with sourdough starter.
6. Punch down the dough, re-form it into a ball, weight, and divide into 8–10 pieces (82–120 g each).
7. Shape each piece into a ball. Moisten the surface with water to prevent drying, cover, and let rest for a second rise: 40 minutes (fresh yeast) or 1–1.5 hours (sourdough).
8. Preheat the oven to 250°C static heat with a baking sheet inside to get very hot.
9. Dust the balls with flour, then flatten them into disks about 10–12 cm in diameter and 3–5 mm thick. Let the disks rest for 10 minutes.
10. Place the disks directly onto the hot baking sheet and bake for 5–7 minutes until puffed and lightly golden.
11. Remove from the oven and serve warm.