Yemenite Farid – Oil Bread with Honey – Pareve version

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Divide the dough into small balls and roll each ball into a round, thin.

   Rolling pin
2. 6
   Heat a heavy (cast iron is ideal) pan on high heat, and heat the oil in it.

   ⚙ Greased Flat PanStoveCast-iron pan
3. 7
   Fry each bread 2–3 minutes per side, until golden.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
4. 8
   Brush each hot bread with the margarine and serve hot with the honey.

   Pastry brush