Omani Goleh Date Bread
Two thin skillet breads with soft date paste and a measured ghee allocation per side.
Preparation: 15 min · Cooking: 14 min · Total: 49 min · 2 servings
Ingredients
- 145 g Plain wheat flour for dough
- 30 ml Ghee, 15 ml per bread: 10 ml first side / 5 ml second
- 80 ml Warm water
- 1 g Salt
- 5 g Reserved wheat flour for dusting
- 50 g Soft pitted RTE date paste
Instructions
Measure flour and divide ghee
Measure dough flour separately from reserved dusting flour. Check the soft date paste is pitted and RTE. Divide ghee into equal bread allowances; for EACH bread use two-thirds on the first side and one-third after flipping, not equal amounts per side. Base makes 2 breads, half 1, fourfold 8.
Base makes 2 breads, half 1, fourfold 8.
Rub dates into dough flour
Rub date paste into the dough flour and salt with clean hands until crumbly. Add measured warm water gradually while mixing. This is date PASTE, not a date-molasses substitution. Do not taste the raw flour or dough.
Do not taste the raw flour or dough.
Knead and rest
Knead from a 6-minute first check until the dough is cohesive and smooth. Cover and rest for 20 minutes. Keep utensils used with raw flour away from ready-to-eat food; do not add unlisted extra flour, fat or water.
Keep utensils used with raw flour away from ready-to-eat food; do not add unlisted extra flour, fat or water.
Dough kneading first check: 360 seconds
Covered dough rest: 1200 seconds
Roll thin equal breads
Divide base dough into 2 equal portions. Use only reserved dusting flour and roll each to about 18–20 cm, around 5 mm thick. Keep that thickness when scaling by changing bread count, not by making a deep 15 cm disc. Use a skillet large enough for one bread.
Use a skillet large enough for one bread.
Cook the first side
Heat the first-side share of ghee over medium-low heat and add one bread. For the BASE recipe that is 10 ml on the first side of each bread. First check after 4 minutes; reduce heat before sugary surfaces scorch. Do not use all batch fat for the first bread.
Do not use all batch fat for the first bread.
First bread side first check: 240 seconds
Flip and cook the second side
Flip carefully with a suitable spatula and add the remaining one-third of that bread’s fat, BASE 5 ml. Cook from a 3-minute first check. Continue on gentle heat as needed so the middle cooks through without blackening the outside.
Continue on gentle heat as needed so the middle cooks through without blackening the outside.
Second bread side first check: 180 seconds
Check centres and repeat batches
Open a test bread if needed: there must be no raw, gummy flour dough inside. Browning alone is insufficient; do not taste undercooked dough. Repeat for remaining breads with their own measured fat shares; later batches need the same thickness and checks, not multiplied time.
Repeat for remaining breads with their own measured fat shares; later batches need the same thickness and checks, not multiplied time.
Serve and store
Serve cooked bread warm at a safe eating temperature, cut into quarters if desired. Cool and refrigerate leftovers safely in shallow portions within the stated limits, at 4°C or colder for at most 2 days. Do not add a date molasses drizzle or other unlisted garnish.
Do not add a date molasses drizzle or other unlisted garnish.
Tips
- Amounts describe 2 catalogue shares, separate from piece yield. For 1 share halve EVERY measured ingredient, garnish and process-water allowance; for 8 shares multiply by 4. Do not multiply time, temperature, bread thickness or pot depth: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml. Follow actual product directions/allergens. Never taste raw flour or dough; fully cook centres.
Common mistakes
- Ghee is 30 ml total for two base breads: 10 + 5 ml per bread. Do not replace date paste with molasses or add extra dusting flour.
Substitutions
- Use only the specified ingredient states; reconcile a different product before changing liquid or method.
Storage
Refrigerate promptly in shallow containers at 4°C or colder for at most 2 days, or the earlier ingredient/package deadline. Assembly does not reset an older component clock.
Reheating
Reheat leftovers only once to 74°C throughout, stirring where practical. Follow earlier component deadlines.
About this recipe
Two thin skillet breads with soft date paste and a measured ghee allocation per side.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.