Traditional Flatbread

 

1 1/2 cup Water

4 1/2 teas. Yeast (2 packs)

1 teas. Sugar

4 cup Flour, more as needed

1 teas. Salt

3 tables. Olive Oil

1 Egg, beaten for glaze

Black Sesame or Poppy Seeds, optional (OR top with Herbs, Spices or other goodies).

To make the sponge: heat 1/2 cup of the water until just warm, then dissolve the yeast and sugar in the water for 10 minutes. Then add in 1/2 cup of the flour and mix well. Let sit for 30 minutes.

Heat remaining 1 cup of water to lukewarm. Put the remaining 3 1/2 cups of flour in a large bowl and make a well in the center. Stir in the sponge, salt, oil and water. Work into a soft, sticky dough. 

Knead the dough on a floured surface for 15 minutes, then put the dough into a lightly oiled bowl and cover loosely, let rise for 1 hour.

Punch down the dough and divide into 4 or 6 pieces. Shape into balls and let rest for 30 minutes.

Oven 550 F.

Wet hands and shape each dough ball into a circle by flattening and stretching into 1/2 inch thickness. Press fingers into the dough several times. Glaze each loaf with the beaten egg and place on a baking pan. Top with Seeds, Herbs, Pepper Flakes, or Spices.

Bake for 6 to 8 minutes or until golden brown. Let cool. Store in airtight container.

Bread is best served warm. The traditional with sesame or poppy seeds is great with honey.

Source: Game of Thrones Cookbook