Jordanian flatbread and Qalayet Bandora

This simple vegan dish is popular amongst people who are camping or backpacking since it doesn’t take much time to cook, and you can’t mess it up. It also consists of only a few ingredients that are mostly available in your fridge.

We did both of these recipes in a bonfire, so if you have the means, you can cook both of them in the fire.

Ingredients for the flatbread with herbs:

• 3 cups of flour
• 1 1/3 cup of lukewarm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 teaspoon cumin seeds
• 1 teaspoon sumac
• 1 teaspoon oregano
• 1 teaspoon chilli flakes

Preparation:

Add all the dry ingredients to a bowl and mix well.

Add the lukewarm water gradually and continue mixing until the dough is soft and not sticky.

Cover the bowl tightly with plastic wrap, then cover with a towel. Put the bowl in a warm (not hot) place. Leave until the dough has doubled in size, about 1 hour.

Preheat the oven to 220 degrees and place a baking sheet inside.

On the work surface, take the dough out of the bowl and divide it into 8 equal size pieces. Form each piece into a little ball and cover them with a damp towel. Leave them to rest for 10 minutes.

Take one ball and press it into a flat disk with a rolling pin. Roll to a 15 cm circle, about 3mm thick.

Lift the dough disks and place them quickly on the hot baking sheet. After a few minutes, the dough should be puffed. The bread should be pale, with a few brown spots.

Transfer the warm bread to a napkin-lined basket and cover, so it stays soft.

Repeat with the rest of the dough.

Ingredients for tomatoes pan (Qalayet Bandora):

• Cubed tomatoes
• Diced garlic
• Sliced hot pepper
• Salt
• Olive oil

Preparation:

Add all the ingredients to a heated pan.

Stir the ingredients until they are well mixed.

Cook the mixture until it becomes thick but not dry, for about 30 minutes.

It’s ready to be served, Qalayet Bandora is usually eaten with bread.

HAMZA