Yemenite Fatir - Crisp Shabbat Bread – Vegan version

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and oil and Knead about 10 minutes, until the dough is smooth.

   ⚙ 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.
3. 3
   Cover and let the dough rest 30 minutes.

   Kitchen towel

   💡A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.

To assemble

1. 4
   Preheat the oven to 230°C (445°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Divide the dough into large balls and roll each ball out very thin.

   Rolling pin
3. 6
   Place the rolled dough on a baking sheet greased with the oil.

   Baking sheet
4. 7
   Beat the flax eggs and brush the dough.

   Pastry brushWhisk
5. 8
   Bake 5–7 minutes, until the bread is browned and crisp.

   ⚙ BakingOvenBaking sheet

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 9
   Serve hot with the butter and date syrup.