Middle Eastern flatbread with dried fenugreek leaves (kasoori methi)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 cups (400 g) unbleached bread flour
  • 2 tsp salt
  • 2¼ tsp active dry yeast
  • 1¼ cups lukewarm water
  • 2 tbsp olive oil
  • 5-6 tbsp kasoori methi
  • Optional 2 tsp za'atar
  • Optional 2 tsp white or black sesame seeds
  • Hummus or other dip to serve
Instructions
  1. Mix flour and salt together in a large bowl.
  2. Place yeast in a small bowl and add the water. Whisk until the yeast has dissolved. Then whisk in the oil.
  3. Stir into the flour a little at a time. Mix with a spatula or hands until smooth. Cover the bowl with plastic wrap and let rest for about 10 minutes. Then knead the dough again for a minute or so. At this point if you poke a couple of fingers into the dough the holes should close-in very slowly. Alternatively, break off a small piece of the dough and spread it out with your fingers until it becomes translucent (Chef Reeni called this the "gluten window check"). If you can stretch it without breaking that means the gluten is well developed and your dough is ready. If not, knead another minute or so and check again. Cover and let rest for another 20 minutes.
  4. Cover a baking pan with parchment paper.
  5. Clear the countertop or work surface and sprinkle lightly with flour. Transfer the dough from the bowl and divide into 3 equal parts. Place one piece in front of you and fold the edge of each side into the center and pinch close. Invert and place in the prepared pan. Then, using your fingers, gently stretch out the dough until about ¼"-1/3" thick. Repeat with the other pieces and cover with oiled plastic wrap. Let rest for another 20 minutes in a draught-free area (the (unheated) oven is a good place for this).
  6. Preheat oven to 450° F.
  7. Take the wrap off the dough and with your fingers make small indentations. Lightly brush or spray the surface with water and sprinkle on the topping of your choice. If using kasoori methi, crush it with your fingers as you sprinkle it.
  8. Bake in the middle of the oven for about 20-25 minutes until golden brown. Remove and allow to cool for a few minutes before serving.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/middle-eastern-flatbread-with-dried-fenugreek-leaves-kasoori-methi/