STOVETOP SHOTIS

Serves: 10

■ 1 cup warm water (about

110 F/43 C)

■ 2 1/4 tsp (11 mL) instant yeast

■ 1 tsp (5 mL) sugar

■ 1 1/4 tsp (6 mL) salt

■ 2 1/2 cups (625 mL) flour, plus more as needed

■ 1/2 cup (125 mL) water mixed with 1 tsp (5 mL) of salt, for brushing

1. Whisk together the warm water, yeast and sugar in a mixing bowl; let the mixture rest for 5 minutes or until foam forms on the top.

2. Add the salt to the flour, then mix in the flour-salt blend,

1/2 cup (125 mL) at a time, until a sticky dough forms.

3. Turn out onto a floured surface and knead for a few minutes, adding flour as needed. The dough should still be slightly sticky.

4. Pat into a round ball, dust with flour, then place in a clean bowl and cover tightly with plastic wrap.

5. Let the dough rest in a warm, draft-free spot for 40 minutes, until nearly doubled in bulk.

6. Generously flour a work surface. Turn out the dough there, then divide it into 5 equal pieces (3 1/2-4 oz/100-114 g each).

7. Roll each piece into a ball and let rest on the floured surface, covered lightly in plastic wrap, for about 15 minutes.

8. Heat a cast-iron griddle or pan over high heat on the stove top.

9. Divide each ball of dough in half, to form a total of 10 halfmoon pieces. Lightly flatten each piece with your fingertips and use a pair of kitchen shears to snip the top of each piece ( just a small snip, no more than an inch/2.5 cm long).

10. Once you can splash a couple of drops of water on the griddle and they bounce and evaporate, brush the top of each piece with the salted water and put a few pieces on the hot griddle, salted water side down, pressing lightly. 11. Let each piece cook for 4 or 5 minutes on one side, until starting to get browned and crisp, then turn over and cook on the floured side for an additional 2 or 3 minutes until lightly browned. It will look a bit floury on that side when it’s done. Cool slightly; cover loosely with a clean dish towel until ready to serve, but then eat soon to enjoy the exterior at its best.

Note: The dough must rest twice, for a total of 55 minutes. The breads can be stored in an airtight container for up to 3 days. Refresh them by microwaving on low for 20 seconds or warming them on the stovetop.