Recipe#2437

Title: Arabian 02

From: "Kenneth C. Saunders" lynnford@llano.net 
 Newsgroups: rec.food.recipes 
 Subject: Arabic Bread 
 Date: 13 Dec 1996 03:12:48 -0700 
 Message-ID: <32A84B69.58F6@llano.net> 

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.