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Because of the soft and chewy nature of this bread, it's ideal for using with dukkah, (pronounced doo-kah): a mixture of finely ground nuts and spices hailing from the Middle East.
Traditionally eaten with fresh bread and a small dish of extra-virgin olive oil, dukkah makes a complete meal. Dip the bread into the oil, then touch it into the dukkah before each mouthful (see recipe).
Place all ingredients into a mixer and mix on slow speed for 2 minutes and 68
minutes on fast (or until the dough is fully developed).
Once the dough is fully developed, place it into a lightly oiled bowl and cover with plastic. Leave the dough to double in bulk. Knock it down and leave to rise again, until doubled in volume.
Turn the dough out onto a floured surface and scale into six even sized dough pieces. Very gently, loosely mould them into an oblong shape, being careful not to knock too much gas out of the dough.
Give an intermediate proof of 20 minutes. Cover with plastic to prevent skinning.
Take each dough piece and stretch it out to an oval shape (by hand). This should be done on a well floured bench. Place them onto a prepared baking tray. Don't crowd them.
Once you have the oval shape which is almost as long as the width of the baking tray, wash with egg wash (made from 1 part egg and 1 part water) and dock with your fingers approximately 56 times down the length of the dough piece.
Allow to dry proof for 20 minutes.
Place into a pre-heated oven at 250°C and bake for approximately 79 minutes. Do not over bake or you will destroy the effect of this lightly baked flat bread.
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