When I was in culinary school one of the basic classes was referred to our carb crash. This was the basic baking and pastries class. Half of the class was devoted to breads. The class started around 6 or so and would finish around noon or 1. Lunch was always something bread related. Felaveri was a flatbread we made in that class. It is similar to naan, but it is not made in a tandoori oven. Instead it is made on hot stones. If you have a pizza stone it works great for this purpose.
Felaveri (hot chili bread)
2 teaspoon yeast
2 1/2 cups warm water
5-6 cups flour
2 teaspoon salt
1/4 to 1/3 cup olive oil
1 Tablespoon Sesame Seeds
2 to 4 teaspoon Dried chili pepper flakes
Preheat oven to 450 with pizza stone inside oven. Dissolve yeast in warm water (about 10 minutes). Add flour and salt to water and bring together. Pour out onto lightly floured surface. Let rest about 10 minutes. Knead dough till smooth and elastic (7 to 10 minutes) adding flour as needed. Dough will feel slightly stiff and not sticky. Place in lightly oiled bowl and turn to coat. Cover bowl with seal wrap or a wet towel. Allow to rise till double (about an hour).
Punch down dough and separate into 12 to 16 equal pieces. If you go by weight 4 ounce pieces will give you around 12 equal sized pieces. Cover the pieces you are not working with. Working with 2 pieces at a time roll out to desired size first working with one till it won’t roll out any more. Then switch to the other piece till it won’t roll. When they reach the desired size place on floured peel and brush the top with olive oil. Then sprinkle the sesame seeds and pepper flakes onto the oiled dough. Cook on pizza stone for 3 to 5 minutes or the tops begin to brown.
time for a pint…