Serving Size : 8
Found in Jordan, Israel, Egypt
2 cup Flour, barley
2 cup Flour, bread
2 teaspoon Salt
1-1/2 cup Water, warm
Place heavy skillet over medium-high heat, and add barley flour. Roast flour, stirring constantly, until it has a roasted aroma and the color has changed to light brown. Pour flour into medium bowl and allow to cool for a few minutes.
Add bread flour and salt to barley flour. Make well in center, and pour in warm water. Stir from center out, incorporating as much flour as possible. If dough looks too dry to be kneadable, add a little more water. When you can stir no longer, turn out onto lightly floured surface and knead 5-7 minutes, adding flour as necessary if dough is too sticky. Cover and let stand approximately 30 minutes.
Cut dough into one piece per fatir. Platten each piece undre the palm of your hand, dusting pieces lightly with flour. Roll out one bread at a time, keeping remaining pieces covered. Roll each bread out until it is approximately 10″ in diameter. The breads will be quite thin and easily torn, so handle with care. Turn your wok upside down over a burner and heat over high heat. When hot, oil lightly, using paper towel. Reduce heat slightly and gently lay a barley bread on wok. Cook, pressing down gently in different places momentarily to expose all parts of the bread to the hot cooking surface, for 1-1/2 to 2 minutes, until underside of bread has changed color. Use a small piece of cotton cloth or paper towel to protect your fingers as you press down on the hot bread.
Turn bread over and cook, again pressing down gently on different parts of the bread to hold it against hot surface, for about 1 to 1-1/2 minutes, until bread has firmed up. Remove to kitchen towel and wrap to keep warm. Roll out and cook remaining breads the same way. Serve warm with Yogurt Cheese Balls, Thyme and Sesame Blend, Hazelnut Spice Blend, or Bedouin Spice Blend.
NOTE:
Fatir is large and thin, and baked on a sajj (a convex metal plate placed over an open fire or gas stove).