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Kimaje
Saudi Arabian flatbread
1 pkg. (0.25 oz. or 2-1/4 tsp.) active dry yeast
1-1/4 C lukewarm water (use more if needed)
1 TBS vegetable oil
1/2 tsp. sugar
1/2 tsp. salt
3-1/2 C flour
In a large bowl, dissolve yeast in lukewarm water. Add the vegetable oil, sugar, salt and 2 cups flour; stir until smooth. Add just enough of remaining flour to make non-sticky dough that is easy to handle. Place dough on a lightly-floured work surface; knead until smooth and elastic, about ten minutes. Place dough in a lightly-oiled large bowl; roll gently to coat surface of dough with oil. Cover bowl with a towel; set aside in a warm place and allow to rise until doubled in size, about one hour. Punch down dough and then divide into six equal-sized balls. Place balls side-by-side on a flat work surface; cover with a towel. Allow balls to rise for about thirty minutes. Flatten each ball with a lightly-floured rolling pin to form a circle about 1/8-inch thick and 6-inches across. Place two breads on a baking sheet so sides are not touching; use additional baking sheets to arrange breads in the same fashion. Cover breads with towels and allow to rise for another thirty minutes. Preheat oven to 450-degrees F. Bake for about ten minutes or until golden brown and puffy. Remove from oven and allow to cool slightly before serving.
Note: Kimaje is typically used to scoop up other foods, similar to a tortilla.
Similar recipes:
Canjeero (Djiboutian flatbread)
Khubz (Bahraini pita bread)
Managish (Jordanian herbed flatbread)
Muufo Baraawe (Somali Flatbread)
Taita (Eritrean Flatbread)
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