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LOCATION: Recipes >> Middle Eastern >> Bread 03

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Arabic Bread

5 to 5-1/4 cups flour
4 tsp salt
4 Tbsp. corn oil
3-1/2 to 4 cups water
2 packages active dry yeast

Mix flour, salt, oil and instant yeast (to be mixed into the flour
like baking powder) together and work in the water. The dough
should be firm and come off the sides of your mixing bowl. Turn
onto a lightly floured table and knead thoroughly, about 10 minutes.
Knead each half by itself and mix them up again.

Divide dough into small balls a little larger than a squash ball,
which you roll between your palms, applying pressure. Put these
balls under a dry cloth. Once all the dough is divided up, take
the first ball and roll it out into a small circle with thickness
of not more than 1/4". Place these circles onto a floured wooden
board (use wood, as plastic material will make dough stick to it
and bread will not bake with a hollow middle). Cover the circles
with a dry cloth and let them rest for about one hour.

Pre-heat oven on the highest possible heat, place these circles
upside down (the top becomes the bottom on the bakins sheet) onto
a lightly greased baking sheet and bake them only until very lightly
colored. The bread will rise in the oven into big blown up balls,
at which time they are more or less baked. Place them on a wire
rack, and when cooled a little, press them together. These breads
can be frozen for weeks and when needed, just put them into oven
for a moment, to be hot and soft.


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