Do you know this? You take a photograph, and another one, and another one. And nothing looks good. This Arabian flatbread, Chubz, is one of this cases. It is so … flat. After ten minutes of unsatisfying pictures my beloved one turn nervous and declared that bread and falafel would be better in our stomach then on a picture. And he was right, of course. So I put away the camera and we sat down to eat.
Chubz is a stable in the Arabian cuisine. In Germany you will find it falafel stalls where the chickpea balls are wrapped together into the bread. They are traditional baked in clay ovens, where they are place on the oven wall. They are simple breads made with flour, water, oil, salt and yeast. My variant of the flatbread uses wild yeasts from two kinds of sourdough what makes it very aromatic. They are baked at highest temperature in the oven (300°C) and there they need only 90 seconds until they puff up and got golden brown speckles on the surface.
The next day I give the picture another try and after a night of sleep my creative brain was working better. I put the rolled leftover breads in a glass to gain some height which gave me a more appealing picture.
yields 5 flatbreads
- 35g sourdough
- 35g flour Type 550
- 35g Water
- 30g sweet Starter
- 30g flour Type 550
- 15g Water
- Sweet Starter
- 200g flour Type 550
- 100g Water
- 10g Olive oil
- 6g Salt
Mix the ingredients for the sourdough and let it rise for 4 hours at 30°C.
Mix the ingredients for the sweet starter and let it rise for 3 hours at 30°C.
For the dough knead all ingredients for 10 min with the hand.
Let the dough rise for 2 hours.
Heat the oven together with an baking tray to 300°C .
Divide the dough into 95g pieces. Shape each piece into a ball. Let them rest for 10 min, then roll them into a a 2 mm thick flatbread. Place them on a tea towel or couche.
Bake the flatbreads on the hot baking tray for about 90 sec at 300°C until brown spots appear. Remove from the oven and cover with a towel until serving to prevent drying.