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Moroccan Frena Spelt Flour Flat Bread
Ingredients
- 1 kilogram white spelt flour (or 500 grams white flour and 500 grams whole spelt flour)
- 1 Tbsp brown sugar
- 1 Tbsp honey
- 1 ½ Tbsp dry active yeast
- ½ cup unflavored olive oil (or canola)
- 1 Tbsp pink Himalayan salt
- 2-3 cups of warm water
- More flour for shaping the bread later
- YOU WILL NEED THE FOLLOWING TOOLS
- *Kitchen tongs
- *Kitchen Silicone gloves
- *Big and wide aluminum pot with metal handles
- *Kitchen timer
This is a very unique type of bread. The original one is from plain white flour of course; however, I wanted to experiment with a healthier version. And l was so thrilled with the results. The flavor and the texture are soft and delicate and pairs so well with both savory or sweet dishes.
It is important to mention that in order to make this bread a special oven called Frena is needed. In Israel it is very popular and many people have it at home. In the USA however it’s a different story. In one of my trips I actually purchased one and brought it to the US hoping that it would work just as easy. Make long story short the transformation of the electricity was not successful! Knowing myself though, my brain started to constantly think of creative ideas of how to get the same results without this specific pot. I realized that a very high heat is needed as the bread bakes just like a pita. The air from the baking process forms a pocket and this is a sign that the bread is ready. It might sound complicated but I’m happy to tell you that your very own regular kitchen oven is going to do the work! After experimenting few times I’m so happy with the results. Just follow the steps as the baking process is very fast. Only 2-3 minutes per individual bread. You do need to be careful not to burn yourself as you are dealing with high heat. Enough talking. Let’s get working!
Instructions
1) Place the flour, yeast and sugar in a mixer bowl and stir for a minute.
2) Start adding 1.5 cups of water + the honey and mix on low for 2 minutes.
3) Now add the oil and keep mixing and check how much more water is needed to get a smooth consistency.
4) After 2-3 minutes add the salt and mix on medium-high until the dough is separated from the bowl. (This will happen only if the amount of water was accurate. If the dough is too wet it will not separate from the bowl. That is why I never put all the amount of water at once. I do it by little steps).
5) Transfer the dough to a bowl that was very lightly coated with little oil. Cover with a bag, place in a warm place and let rise for 40 minutes.
6) Transfer to a clean surface dusted with nice amount of flour and divide to 5 balls. Cover with a towel and let rise for 20 minutes.
7) Very lightly roll each ball with a rolling pin to about ½ inch thick and cover with towel again.
8) Preheat your oven to 450-50 on broil!!! On the MIDDLE oven rack insert the big and wide metal pot and leave it to get hot for 10 minutes.
9) Open the oven and pull out half of the rack where the hot pot is placed. DO NOT TAKE THE POT OUT. Be careful as this pot is extremely hot. Take the first bead and place inside the pot.
10) Insert back the rack and close the oven door.
11) Put a timer for 90 seconds!!! Stay by the oven door and look to see when the bread has puffed and the color is brown but not burnt. It can take another 30 seconds or so but this is the sign that the bread needs to be flipped. When golden brown and puffed, put your gloves, use the tongs and flip the bread. Close the oven door and look for the same sign again. This should take a minute or so.
12) Take out the bread and place on a clean towel. Do not open for at least 10-15 minutes as its full of very hot air.
13) Repeat this process for the other 4 breads.
Note: I recommend leaving the pot inside the oven and let it get cool on its own pace. I sometimes leave it over night. It is too risky for me to take out and leave somewhere as I might tend to forget sometimes that it’s still hot. I just don’t take the risk!
