Dhofari Thakhin Bread
Two thick whole-wheat skillet rounds with instant yeast and measured ghee.
Preparation: 15 min · Cooking: 20 min · Total: 1 hr 40 min · 2 servings
Ingredients
- 200 g Whole-wheat flour TOTAL: 195 g dough + 5 g dusting
- 20 g Ghee TOTAL: 10 g per bread
- 0.5 tsp Salt
- 120 ml Initial warm dough water; follow yeast label
- 20 ml Dough-water reserve, maximum (optional)
- 1 tsp Instant dry yeast
- 0.5 tsp Nigella seeds
Instructions
Divide flour and fat before mixing
Measure 200 g total flour: reserve 5 g for dusting and use 195 g in dough. Divide 20 g ghee into 10 g per bread. Follow instant-yeast water-temperature directions; do not treat active-dry yeast as the same direct-mix product.
Mix and knead
Mix 195 g flour with instant yeast, salt and nigella. Add 120 ml warm water and knead from 5 minutes until pliable. Add only from the optional 20 ml water reserve if needed; this flour does not always need all of it. Never taste raw dough.
Let the dough become puffy
Cover the dough and check proofing from 45 minutes until visibly puffy, following the yeast label and room conditions. A fixed timer does not guarantee the rise. Keep it away from raw-food utensils.
Dough proof first check: 2700 seconds
Shape two equal rounds
Divide into 2 equal rounds using only the reserved 5 g dusting flour. Keep each about 1.5 cm thick and of comparable diameter. Half batch makes 1 bread and fourfold makes 8; do not make taller rounds.
Cook the first side
Use a heavy nonstick pan rated by its manufacturer for this cooking method. Heat gently with 10 g ghee for one round. Cook over medium-low heat, checking the first side from 4 minutes; move with long-handled utensils, never bare hands or a cloth pressed on hot metal.
First bread side check: 240 seconds
Turn and cook the centre
Turn and check the second side from 4 minutes. Reduce heat and use a normal fitted lid if the surface browns before the centre cooks. Repeat with the second round and its remaining 10 g ghee; no unlisted extra fat.
Second bread side check: 240 seconds
Open a test bread
Open a test round with utensils. Its 1.5 cm centre must be fully set with no wet or raw dough; browned surfaces or exactly 8 minutes do not prove this. Continue gently as needed following product cooking directions.
Serve fully cooked bread
Serve at a safe eating temperature. Honey is a separate accompaniment, not part of the measured recipe. Cool promptly and refrigerate at 4°C or colder for at most 2 days; wheat and milk allergens remain.
Tips
- Base quantities make 2 catalogue servings. For 1 serving halve every measured ingredient and process-water quantity; for 8 multiply by 4. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Keep temperatures, piece thickness and vessel depth fixed; use comparable base-size batches instead of multiplying cooking times. Timers mark first checks, not guaranteed doneness. Follow product cooking and allergen labels.
Common mistakes
- Do not rely on a fixed timer or surface colour alone. Preserve measured partitions and use the stated doneness checks.
Substitutions
- Use the specified food states and equipment. Reconcile another product before changing quantities or method; check every blend and prepared-component allergen label.
Storage
Refrigerate promptly in shallow portions at 4°C or colder, within 2 hours (1 hour above 32°C). Use within 2 days or the earlier component/label deadline. Do not leave the pot cooling on the counter.
Reheating
Reheat only once to 74°C throughout, stirring where possible. Discard temperature-abused food; reheating does not make it safe again.
About this recipe
Two thick whole-wheat skillet rounds with instant yeast and measured ghee.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.