Pane Arabo with Italian Sourdough

Traditions are hard to shift in Italy, especially if food related, but Arabic bread is conquering our bakeries by storm. My Mum at home buys it regularly. It is very light, versatile and, if made with sourdough, easy on the stomach.
Slice it in tow e fill it to make your favourite sandwich, you will not be disappointed. It is also very easy and fast to make.

recipe card

Ingredients:

600 g strong bread flour
200g  50% Hydration Refreshed Sourdough
1 tsp sugar
1 tsp salt
300 ml water
semolina to sprinkle

Preparation

Dissolve the refreshed sourdough in the water add sugar and mix. 

Add the flour mix and then add the salt. Work for about ten minutes until your dough is smooth and elastic.

Proof the dough covered for about 3 hours, or until doubled in size.

Divide your dough in 6 equal pieces, then flatten each portion with a rolling pin, to about 1 cm thick, to your preferred shape (round or oblong).

Sprinkle the breads with semolina, lay them on an oven tray lined with baking paper,  and put them to rise for about two hours  covered with cling film or in a food grade bag*.

Heat up your oven at 250 C and bake the Arabic Bread for about 10 minutes. Cool before slicing open and filling to taste.

* We recently bought a set of 60x70 cm food grade bags and we just slide the whole oven tray in one of them, then we seal it with a bag peg.  It makes a really good job of keeping the dough moist and it is a hassle free solution.