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Parve
Easy
1 Hour, 20 Minutes
Diets 
This quick and easy dough can be made with just a bowl and spoon. Enjoy them as a change of pace for Shalosh Seudos. Yields 5 loaves
8 cups 70% whole spelt flour
2 tablespoons Gefen Dry Yeast
3 tablespoons sugar
1 heaping tablespoon salt
1/2 cup oil, such as Gefen Canola Oil
3 and 3/4 cups water
olive oil, for drizzling
1/4 cup oil, such as Gefen Canola Oil
2 onions, cut into half-moons
2 8-ounce (225-gram) containers fresh mushrooms, sliced
salt, to taste
1 tablespoon Pereg Shawarma Spice
Place the flour, yeast, and sugar in a large bowl and mix lightly. Then add salt, oil, and water. Mix well until it becomes a sticky dough.
Cover the bowl with plastic wrap and allow to rise for 30 minutes.
Heat oil in a pan. Sauté the onions for about 10 minutes, until soft. Add the mushrooms and sauté for another three minutes.
Season with salt and shawarma spice.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line several baking sheets with Gefen Parchment Paper.
Grease hands well and divide the dough into five balls. Flatten each ball into an elongated shape and place on a baking sheet. Top each loaf with some of the mushroom-onion topping. Drizzle olive oil on top.
Bake until lightly golden, about 15 minutes. These breads freeze well.
Styling by Shimrit Levi.
Photography by Daniel Lailah.
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