New Orleans-based Alon Shaya and other Southern chefs have helped us fall in love with this fluffy bread that’s as essential to Mediterranean meals as cornbread is to Southern suppers.
- 1 cup warm water (105° to 110°)
- 2 teaspoons honey
- 1 (0.25-ounce) package active dry yeast
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- ½ cup white whole wheat flour
- 1 tablespoon kosher salt
- In a small bowl, stir together 1 cup warm water, honey, and yeast. Let stand until mixture is foamy, about 5 minutes. Stir in oil.
- In the bowl of a stand mixer fitted with the paddle attachment, place flours and salt. With mixer on low speed, add yeast mixture, and beat until a craggy dough forms, about 30 seconds. Let dough rest for 2 to 3 minutes. Turn out dough onto a lightly floured surface, and gently knead until smooth and elastic, about 3 minutes.
- Grease a medium bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
- Place a large cast-iron skillet on center rack of oven, and preheat oven to 500°.
- Punch down dough, and turn out onto a lightly floured surface. Roll dough into a log, and cut into 8 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each ball into a 6-inch round. Cover and let rest for 30 minutes.
- Working with one dough round at a time, carefully place a dough round in hot skillet. Bake for 2 minutes. Turn, and bake 1 minute more. Remove bread from oven, and wrap in a kitchen towel to keep warm while baking remaining dough. Serve immediately.