Saboob (Egyptian Flatbread)
allrecipes.com · 2019 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: milk.
Against 5,130 pizza recipes
Flatbread style, 53% hydration: drier than 86% of the 1,480 doughs that parse, baked at 375°F, hotter than 10% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 375°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
250g
Liquid, as water
132g
Hydration
52.8%
Salt
2.4%
Yeast
n/a
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
420g
Process
Bake temp
375°F / 191°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourall-purpose flour2 cup · 250g
- saltsalt1 tsp · 6g
- dairy doughmilk3/4 cup · 150g
- oilolive oil1 tbsp · 13.6g
Keep exploring
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- Scale this doughStart from 53% hydration and 2.4% salt, then set your own flour weight and ball count.
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- See what hydration doesWhere 53% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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