Pour 1/2 cup of lukewarm water into a small bowl and sprinkle with yeast and sugar and 1 tablespoon flour. Let rest 2 to 3 minutes, then stir to dissolve completely. Set bowl in warm place for 5 minutes or until mixture has doubled in volume. If it does not foam, the yeast is old, get a fresh package and start again.
In a large bowl...Combine flour and salt, make a well in the centre and pour in the yeast mixture, oil and 2 cups of lukewarm water.
Gently stir until well combined. Add up to 1/2 cup or more water until dough forms a soft ball. Knead for 20 minutes adding flour if necessary. Oil a large bowl and put dough in and oil top of dough. Cover with plastic wrap and then let rise 45 minutes or until doubled.
Punch down and divide into 8 pieces. Roll into balls and let rest for 30 minutes.
Sprinkle 2 cookie sheets with corn meal or flour. Roll balls with rolling pin into round, flat loaves about 8 inches in diameter and 1/8-inch thick. Arrange 2 to 3 inches apart on sheets and let rise 30 minutes longer.
Bake at 500 degrees F. until they are brown and puffy in the centre. Makes 8.
Author's Comments
This Middle Eastern Bread Forms a pocket in the centre as it bakes, which can be split open and filled for sandwiches. Make this into a soft dough. A very stiff dough will make it less flexible and dry.
Instructions
Pour 1/2 cup of lukewarm water into a small bowl and sprinkle with yeast and sugar and 1 tablespoon flour. Let rest 2 to 3 minutes, then stir to dissolve completely. Set bowl in warm place for 5 minutes or until mixture has doubled in volume. If it does not foam, the yeast is old, get a fresh package and start again.
In a large bowl...Combine flour and salt, make a well in the centre and pour in the yeast mixture, oil and 2 cups of lukewarm water.
Gently stir until well combined. Add up to 1/2 cup or more water until dough forms a soft ball. Knead for 20 minutes adding flour if necessary. Oil a large bowl and put dough in and oil top of dough. Cover with plastic wrap and then let rise 45 minutes or until doubled.
Punch down and divide into 8 pieces. Roll into balls and let rest for 30 minutes.
Sprinkle 2 cookie sheets with corn meal or flour. Roll balls with rolling pin into round, flat loaves about 8 inches in diameter and 1/8-inch thick. Arrange 2 to 3 inches apart on sheets and let rise 30 minutes longer.
Bake at 500 degrees F. until they are brown and puffy in the centre. Makes 8.
Author's Comments
This Middle Eastern Bread Forms a pocket in the centre as it bakes, which can be split open and filled for sandwiches. Make this into a soft dough. A very stiff dough will make it less flexible and dry.
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