Arabic bread is round, soft and fragrant. The cooking must be carried out at a very high temperature and for a few minutes, in this way it swells quickly and a pocket creates inside it that can contain all delicious ingredients you will choose as a filling! I’ve opted for the powdered wheat yeast sourdough as a yeast because it guarantees a longer life of the bread and gives it a delicious scent. If you want, you can use brewer’s yeast (about 10 grams). Take these fantastic sandwiches with you for a picnic or in the office, it’s the ideal meal wherever you are!
Ingredients x 8 sandwiches:
- 400 grams all-purpose wheat flour
- 100 grams durum wheat semolina
- 20 grams powdered wheat yeast sourdough
- 280 ml warm water
- 1 teaspoon caster sugar
- 5 grams salt
For the filling:
- Mortadella slices
- Lettuce leaves
- Stracchino cheese
- Extra virgin olive oil to taste
- Vinegar to taste
Place all the dry ingredients (except the salt) on a pastry board and amalgamate. Meantime pour the water a little at a time and begin to knead. Add the salt and continue to work until you create a homogeneous and elastic mixture. Place it in a bowl and cover with plastic wrap. Let it rise for an hour in the oven or in a dry place. At this point divide the dough into 100 g portions each. Shape into balls, place them on a baking sheet and let rise for another 30 minutes. Subsequently you have to flatten the loaves with a rolling pin; they must be round and about 0,5 cm thick. Let rise again for another 30 minutes. Bake in a preheated oven at 250° Celsius degrees for 5 minutes, then lower the temperature to 200° Celsius degrees and cook for another 5 minutes.
Cut the sandwiches in half, spread stracchino on the inner face, add lettuce leaves seasoned with oil and a little vinegar, then add the mortadella. Enjoy your meal.