Yemeni Kidem Bread (Kidim, Kedem, كدم) One of the many breads found in Yemen, Kidim is delicous with foul at breakfast or dinner.
2 cups whole wheat flour
2 cups bread flour
1 tsp. yeast
1 tsp. salt
1 cup water
Extra flour and cornmeal for flouring
1. Mix and knead all ingredients except extra cornmeal/flour. Knead for 5 minutes in a kitchen aid mixer or 10 minutes by hand until dough is soft and pliable. Note: If kneading by hand, better to leave out cup water and add at the end, after dough is kneaded. This is because the dough is very sticky and difficult to knead by hand. I used a mixer so the stickiness of the dough was not a problem.
2. Let dough rise for at least 3-6 hours, or even overnight. Longer time will produce a better flavor. Punch dough down occasionally.
3. Preheat oven and pizza stones/bread stones/brick or stone baking surface at 500 degrees faranheit for 30-40 minutes. The stones will give the bread a nice texture and make the oven very hot.
4. While the oven is preheating, prepare a flat surface with flour and cornmeal. Coat hands and dough completely in flour and cornmeal and break dough off in small bits, so there are about 12 pieces of bread. Coat each roll well in flour and place on a sheet. Let sit for 10 minutes.
5. Once the stones are preheated, open the oven and quickly place the breads directly on the stone. If you have an extra stone, you can place it on the rack above the bread, so that heat will reflect back down on to the bread.6. Cook for 20 minutes at 500 F or until the breads are cooked through and browned on top.