Flatbread with Mushroom-Onion Topping

Temi Philip Temi Philip
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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

1h 20m 12
Easy Vegetarian Pescatarian Vegan Parve Freezer-Friendly

Contains: Gluten, Wheat

Directions

Prepare the Flatbread

  1. 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.

  2. Cover the bowl with plastic wrap and allow to rise for 30 minutes.

Prepare the Mushroom-Onion Topping

  1. Heat oil in a pan. Sauté the onions for about 10 minutes, until soft. Add the mushrooms and sauté for another three

    minutes.

  2. Season with salt and shawarma spice.

Assemble and Bake

  1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line several baking sheets with Gefen Parchment Paper.

  2. 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.

  3. Bake until lightly golden, about 15 minutes.

    These breads freeze well.

Credits

Description:
Styling by Shimrit Levi.

Photography by Daniel Lailah.

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1 Comment

malkah weber •

Can I do the full 8 cups with white spelt flour....?
What do you mean by 70%?

Raquel Malul Kosher.com Team •
Reply to malkah weber

It's 70% white spelt and 30% whole grain spelt. It behaves more similarly to white flour than whole grain.