Nazook, a beloved Middle Eastern flatbread, is known for its soft, chewy texture and irresistible flavor. This simple yet versatile bread is a staple in many households, perfect for scooping up hummus, dipping in olive oil, or enjoying as a side with various dishes.
Whether you’re a seasoned baker or a curious beginner, this comprehensive guide will equip you with all the knowledge and tips to make perfect nazook right in your own kitchen.
Ingredients You’ll Need
The beauty of nazook lies in its simplicity. You only need a handful of pantry staples to create this delightful bread:
- 4 cups all-purpose flour (you can also use bread flour for a chewier texture)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 ½ cups warm water
- 2 tablespoons olive oil (plus extra for brushing)
Equipment You’ll Need
- Large mixing bowl
- Plastic wrap or a clean kitchen towel
- Rolling pin
- Large skillet or griddle
Let’s Make Nazook!
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Activate the yeast: In the mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the yeast is foamy. This indicates that the yeast is active and ready to work its magic.
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Combine the dry ingredients: In a separate bowl, whisk together the flour and salt.
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Form the dough: Gradually add the dry ingredients to the yeast mixture, stirring constantly with a wooden spoon or spatula until a shaggy dough forms.
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Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
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Let the dough rise: Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about an hour, or until doubled in size.
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Divide the dough: Punch down the risen dough to release any air bubbles. Divide it into 8 equal portions and shape them into smooth balls.
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Roll out the dough: Working with one ball at a time, roll out the dough on a lightly floured surface into a thin circle (about 8-10 inches in diameter).
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Cook the nazook: Heat a large skillet or griddle over medium heat. Once hot, carefully place the rolled-out dough onto the hot surface. Cook for about 1-2 minutes per side, or until golden brown spots appear and the bread puffs up slightly.
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Brush with olive oil: While the nazook is still hot, brush it generously with olive oil. This will keep it soft and pliable.
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Serve and enjoy: Repeat steps 7-9 with the remaining dough balls. Serve the nazook warm with your favorite dips, spreads, or as a side to your meal.
