this Yemenite Skillet Breads
Makes 8 breads.
3 cups of whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoon spice blend (thyme, oregano, sesame seeds), 1 teaspoon sugar, 1 teaspoon kosher salt, 1 1/4 cup water, or more as needed, 1 large egg, 2 tablespoons extra-virgin olive oil
1/4 cup olive oil for cooking.
Mix together flours, baking powder, spices, salt, and sugar. Whisk in a separate bowl water, egg, and 2 tablespoons of olive oil. With mixer on low speed, add liquids to the flour to create a slightly firm dough. If necessary, add couple tablespoons of water to the ough to correct consistency. Knead the dough until it's smooth and supple (about 7 minutes).
Drizzle a little bit of oil into zip-tight plastic bag. Form the dough into a flat circle, place in the bag, and turn to coat the disk with oil. Let stand at room temperature for at least 1 and up to 2 hours. Dough needs to relax before making the bread.
Divide dough into 8 balls. On an unfloured surface, flatten the balls and roll into 5 1/2-inch rounds.
Add 1 tablespoon oil to a heavy-bottomed medium skillet, and heat over the medium heat. Place a round of dough in the skillet and cook until golden brown on the underside, about 2 minutes. Turn and cook another side for about 2 minutes more. Transfer to paper towels. Repeat with remaining dough, adding more oil as needed. Serve warmOriginal recipe from "Saveur"Honey Pie (Yemen)
Bint as-Sahan Honey Pie: Makes two pies:
In Yemen, on special occasions in the homes of the affluent, bint as-sahn is always served as a first course; at other times it is eaten during the meal. However, it makes an excellent dessert.
4 cups flour
1/2 teaspoon salt
1 package yeast, dissolved in 1/2 cup of warm water
5 eggs, beaten
2 tablespoons milk
1 cup butter, melted
1 cup honey
Instructions:Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour.
Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside.
Place a round in a buttered pie plate; then brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds.
Mix remaining butter with honey; then brush generously.
Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste.