Sieve 2 cups ‘Jiwa Gluten Free Atta’, 2 tsp. baking powder, 1/2 tsp. baking soda and some sea salt to taste.
Warm 3/4 cup milk with 1/4 cup curd and mix in 1 tbsp olive oil.
Add to the flour and make a sticky dough.
As much as you are enjoying the slimy play, do not over knead the batter as it may make the bread chewy.
Divide the dough into small balls. Rub your hands with a little oil, and flatten them out into 5” circles (ditch the rolling pins, we are not aiming at perfect geometry)
Bake for 10 minutes, or until the breads are puffing up and browning slightly. Flip and bake for 2 more minutes.
Tear open the pockets, stuff with some lettuce, hummus, and falafels and enjoy the perfect Lebanese brunch!
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