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

Ingredient Substitutions

• Instead of Active dry yeast: Instant yeast (use same amount), Fresh yeast (use 15 g)
• Instead of Honey: Maple syrup, Sugar (reduce water by 1 tbsp)
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of All‑purpose flour: Bread flour
• Instead of Semolina flour: Fine cornmeal

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Dough scraper or bench knife
• Kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Parchment paper (optional)
• Oven
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Activate yeast until frothy
• Knead until smooth and elastic
• First rise until doubled in size
• Preheat oven fully to 220°C
• Bake until golden and hollow‑sounding

Chef Tips from the Video

• For an even richer flavor, replace half the water with milk.
• Brush the tops with a little melted butter right after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw at room temperature and reheat briefly.

Room temperature: Best eaten the same day; can stay soft for up to 12 hours in a bread bag.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; shape and bake directly from the fridge (add 5‑10 min to bake time).
• Baked loaves freeze well; slice before freezing for easy toast‑ready portions.