Yet another dish from the Arabian Peninsula, this time from Yemen. This one will also be linked to the Cook Around the Globe September 2011 event. I think this dish can best be described as a French-toast-style stack of flatbread, cooked in a milk-egg-sauce. I thought it was a nice and simple dish. HubbyGrouch remarked that the taste was too simple (after commenting that some of the other Arabic dishes were too complex in flavors - there's just no pleasing some people :-) ). I am happy to say that LittleGrouch, after I told him this was basically bread and egg, ate some of it without much ado. I will write down the original recipe for 4 servings, which can easily be downscaled. For our dinner, I used 2/3 of the ingredients. I prepared 5 flatbreads using two skillets to save time.
340 g all-purpose flour
2/3 tsp salt
1 1/2 tsp active dry yeast
200 ml lukewarm water
500 ml milk
2 tbsp nigella ("black caraway")
1 egg yolk
3 medium tomatoes
2 cloves garlic
1 dash cayenne pepper (or fresh green chili/peperoni to taste)
1 tbsp fresh chopped mint (or cilantro)
1/8 tsp ground cumin
1/8 tsp freshly ground black pepper
4-5 tbsp unsalted butter, melted
For the tomato sauce, place all ingredients in a food processor and puree until smooth. Set aside. Mix all ingredients for the bread together and knead well to obtain a smooth dough. Cover and let rest in a warm place for about 30 - 45 minutes. Knead again and divide into 5 equal parts. On a lightly floured surface, roll each part into a disk of 16-18 cm in diameter. Heat a skillet over medium heat. Spray with oil and cook each flatbread 2-4 minutes per side until golden brown, spraying pan with more oil in each step. Let breads cool on a cooling rack. For the sauce, whisk together eggs, milk, 1 1/2 tbsp nigella, and salt. Slightly heat a pot the size of the flatbreads. Pour 1/3 of the egg sauce into the pot. Dip each flatbread in the remaining egg sauce, then place in the pot. Drizzle some melted butter over. Repeat with the remainig flatbreads, stacking them in the pot. Pour the remaining egg sauce down the edge of the pot. Spread egg yolk on the top of the bread stack and sprinkle with remaining nigella. Cover and cook over medium-low heat for about 20 minutes. Switch heat off and let bread rest for 10 minutes. Cut into triangles and serve with the tomato sauce.