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Palestinian Fluffy Baked Bread with Ground Flaxseed

Today, my heart aches for the Palestinian people, as they face not only the physical struggles of oppression but also the quiet battles of cultural censorship. It's a painful reality where their voices are stifled, their symbols banned, and the simple act of expressing their identity is met with resistance.

Imagine being asked not to speak your truth, not to celebrate the richness of your culture, to conceal the very essence of who you are. The weight of dehumanization is immeasurable, the emotional toll profound.

But let me share with you a glimpse of the beauty that persists despite adversity. Palestinians are not just statistics or headlines; they are real people with a profound heritage. Their culture resonates through the aromas of delicious food, echoes in the melodies of music, unfolds in the artistry of poetry, and weaves through the vibrant threads of clothing.

Today, in an attempt to honor and preserve a small piece of this culture, I offer a traditional Palestinian bread recipe. Yet, it comes with a humble acknowledgement — Palestinian bread, typically crafted in the warmth of open-fire Tabun ovens, carries a unique essence. The intense heat of these ovens contributes to a quality that is challenging to replicate in a standard kitchen.

As you embark on this culinary journey, remember that the authenticity of Palestinian bread extends beyond the ingredients and techniques. It is forged in the resilience of a people who persist, even when faced with the heat of adversity. Through this recipe, let's savor a taste of a culture that refuses to be silenced, even in the face of challenges.


  • 5 cups all-purpose flour

  • 1/4 cup ground flaxseed

  • 1 tablespoon sugar

  • 1 tablespoon salt

  • 1 tablespoon active dry yeast

  • 2 cups + 1/4 cup extra warm water (approximately 110°F or 43°C) (adjust as needed)

  • 3 tablespoons olive oil

  • Extra flour for dusting


1. Activate the Yeast: In a small bowl, combine 2 cups of warm water and sugar. Stir until the sugar is dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, ground flaxseed, and salt. Create a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Mix the ingredients together. If the dough seems too dry, gradually add the additional 1/4 cup of warm water while mixing, 1 tablespoon at a time, until you achieve a slightly sticky, yet manageable, consistency (you do not need to add all 1/4 a cup).

3. Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add more flour if needed to prevent sticking.

4. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for the dough to double in size (approximately 1-1.5 hours).

5. Divide and Second Rise: After the first rise, punch down the dough and divide it into equal-sized portions. Let the divided portions rest for 10 minutes.

Roll out each portion to be thinner and let them rise for an additional 15 minutes.

6. Bake:

- Preheat your oven to 500°F (260°C).

- Place the risen dough on a baking sheet lined with parchment paper.

- Bake in the preheated oven for about 10 minutes or until the bread is risen and starts to turn golden brown.

- Flip the bread over and continue baking for an additional 5-10 minutes until fully golden brown.

7. Cool and Enjoy: Allow the bread to cool on a wire rack and cover with a clean towel to keep warm and retain moisture. Store the bread in tightly sealed bags. For overnight storage, store left overs in the fridge after 1 day.

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