Styling by Shimrit Levi
Photography by Daniel Lailah

This quick and easy dough can be made with just a bowl and spoon. Enjoy them as a change of pace for Shalosh Seudos.

YIELDS 5 LOAVES

• 8 cups 70% whole spelt flour
• 2 Tbsp dry yeast
• 3 Tbsp sugar
• 1 heaping Tbsp salt
• ½ cup oil
• 3¾ cups water
• olive oil, for drizzling

Mushroom-Onion Topping

• ¼ cup oil
• 2 onions, cut into half-moons
• 2 8-oz (225-g) containers fresh mushrooms, sliced
• salt, to taste
• 1 Tbsp shawarma spice

Place the flour, yeast, and sugar in a large bowl and mix lightly. Then add salt, oil, and water. Mix well until it becomes a sticky dough. Cover the bowl with plastic wrap and allow to rise for 30 minutes.

To prepare the mushroom-onion topping, heat oil in a pan. Sauté the onions for about 10 minutes, until soft. Add the mushrooms and sauté for another 3 minutes. Season with salt and shawarma spice.

Preheat oven to 450°F (230°C). Line several baking sheets with parchment paper.

Grease hands well and divide the dough into five balls. Flatten each ball into an elongated shape and place on a baking sheet. Top each loaf with some of the mushroom-onion topping. Drizzle olive oil on top.

Bake until lightly golden, about 15 minutes.

These breads freeze well.

(Originally featured in Family Table, Issue 891)