This delightful bread is well known throughout the Middle East. It goes well with soups and salads and saucy meat dishes.
We cut it into wedges or just rip off pieces and use them to scoop up the food to eat it. Avi loves to eat this traditional Middle Eastern way ~ no flatware. Taloma is really good when toasted and topped with homemade butter and jam
Yield: 3 round loaves
1 ½ c unbleached flour
1 ¼ c whole wheat flour
2 T sugar or sweetener of choice
3 tsp yeast
4 tsp vital wheat gluten
1 T olive oil
2 tsp salt
1 c warm water
- To mixer bowl or food processor add the whole wheat flour, sugar, yeast, vital wheat gluten, olive oil
- Turn on and mix while slowly adding the water, mix for 3 to 5 minutes
- Add half of the unbleached flour and mix well
- Add remaining flour and salt and knead well until you have a soft dough that is smooth and elastic
- Shape into a ball and place into an oiled bowl and lightly cover with plastic
- Set in a warm place and allow to raise until doubled in size
- Remove plastic wrap and punch down. Turn onto a lightly oiled surface and cut into 3 equal parts and shape into balls. Cover and allow to rest for 5 minutes
- Roll out each ball into a round circle that is about ½ inch thick. Place on a baking sheet and lightly cover with plastic wrap and allow to rise for 30 minutes.
- Preheat oven to 450 degrees
- Bake for 10 to 20 minutes and remove to cool on a wire rack.
What types of food do you like to scoop up and eat with bread?