Soft Airy Arabic Bread

Ingredients

• 7 g Active dry yeast (Instant or active dry yeast)
• 300 ml Warm water (About 40‑45°C, helps activate yeast)
• 1 tablespoon Honey (Adds a touch of sweetness and feeds yeast)
• 2 tablespoons Olive oil (Keeps crumb tender)
• 500 g All‑purpose flour (Can substitute 50 % whole‑wheat for a healthier loaf)
• 2 tablespoons Semolina flour (Dusted on the baking surface for a crisp crust)
• 1 teaspoon Salt (Enhances flavor)

Instructions

1. Activate yeast

   In the large mixing bowl combine the warm water, honey, and yeast. Stir gently and let sit for 5 minutes until the mixture becomes frothy.

   Time: PT5M

2. Add oil and salt

   Stir in the olive oil and salt until fully incorporated.

   Time: PT2M

3. Incorporate flour

   Gradually add the all‑purpose flour, mixing with the wooden spoon until a shaggy dough forms.

   Time: PT5M

4. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, folding and stretching to develop gluten and trap air bubbles.

   Time: PT10M

5. First rise (bulk fermentation)

   Shape the dough into a ball, place it back in the bowl, cover with a damp kitchen towel, and let it rise in a warm spot until doubled in size, about 45 minutes.

   Time: PT45M

6. Punch down and divide

   Gently punch down the risen dough to release excess gas, then divide it into 2 equal portions using the dough scraper.

   Time: PT5M

7. Shape loaves

   Shape each portion into a smooth oval or round loaf, being careful not to deflate the interior bubbles. Place the loaves on a parchment‑lined baking sheet dusted with semolina flour.

   Time: PT10M

8. Second rise (proof)

   Cover the loaves loosely with the kitchen towel and let them proof for another 30 minutes until they look puffed and slightly risen.

   Time: PT30M

9. Preheat oven

   While the dough is proofing, preheat the oven to 220°C (425°F).

   Time: PT10M

   Temperature: 220°C

10. Bake the bread

    Place the baking sheet in the middle rack and bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 220°C

11. Cool

    Remove the loaves from the oven, transfer to a cooling rack, and let cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g