Ftaat/Fteera

This thin unleavened bread is similar to an Indian roti prata. I love Ftaat more than most people. It makes me happy and I mentally hug my cousin in Libya who showed me how to make it every time I whip up a batch. I have to warn you, this recipe is seemingly easy, the catch with it is: as with any dough recipe, its about consistency. There are two tricks with ftaat. 1. You knead the heck out of it. I dont think its possible to over knead it. 2. Let it rest. The longer it rests, the yummier it is.

What you'll need:

- 3 cups All Purpose Flour. (Tip: Use Pillsbury) 

- 1 teaspoon salt

- 1 1/2 cups PLUS 1 tablespoon water

- Olive oil 

- Piece of paper

-Flat skillet

What to do:

1. Sift together flour and salt

2. Slowly add water to flour as you mix with your hand. 

3. Knead dough. It may seem sticky and require more flour--it doesnt, you just need to continue to work it.

 4. This technique is the best to knead dough and build the gluten in the flour required for texture

5. You will knead for roughly 10 mins. You will know you are done once the dough is smooth and no longer lumpy.This is the consistency the dough should be at once you are completely done kneading.

6. Cover with a kitchen towel and leave in a semi-warm place (like on a table in sunlight or turn on the microwave for 2 mins to heat, then when its done put the dough into it.) It needs to R-E-S-T. The longer you leave it the better--minimum two hours. Once it has rested this is what it will look like.

7. Cover a sheet pan in oil

8. Pinch dough into medium sized balls. 

9. You should be able to get 12 balls. Pat olive oil on the top of the dough balls. Cover with a towel and allow to rest for an additional 30 min.

 10. Your ready to cook them up. Your work station will need to take a piece of paper and cover it in olive oil. You will also need a plate inside a grocery bag. This helps keep the moisture of the Ftaat. 

11. Take a dough ball and spread it open into a circle. Start by dipping fingers in olive oil the push dough out starting in the middle and move outward. 

12. Flip paper onto skillet on a medium heat

13. As the Ftaat cooks, gently remove the paper 

14. Allow about a min for side to cook 

15. Flip and allow another min to cook

16. Once cooked, place on plate in bag. Remember to keep bag closed when not placing a cooked Ftaaat inside to avoid them drying out. 

17. Continue steps 10(re-moisten paper after each ftaat) through 15 for the rest of the dough balls. 

18. ENJOY!

** Ftaat is delicious if dipped in honey**