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Khoubiz (lebanese Flat Bread)

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CATEGORY CUISINE TAG YIELD
Lebanese Breads, Lebanese 8 Servings

INGREDIENTS

6 c Plain flour
1 Active dry yeast
2 c Warm water
1 1/2 t Salt
1 t Sugar
2 T Oil

INSTRUCTIONS

Makes 8 loaves Oven temperature: 260 C (500 F) Cooking time: 4-5
minutes  Sift flour into a large mixing bowl and warm in a low oven.
Dissolve yeast in 1/4 cup warm water, add remaining water and stir in
salt and sugar.  Remove about 2 cups flour from bowl and set aside.
Pour yeast liquid  into centre and stir in some flour to make a thick
liquid. Cover with  cloth and leave in a warm place until frothy.  Stir
in rest of flour, adding oil gradually, then beat until smooth,  either
by hand for 10 minutes, or on electric mixer using dough hook  for 5
minutes.  Sprinkle some of the reserved flour onto a board, turn out
dough and  knead for 10 minutes, using more flour as required. Dough is
ready  when it is smooth and satiny with a slightly wrinkled texture.
Shape  dough into a ball.  Oil bowl, put in dough smooth side down then
turn over so that top is  coated with oil.  Stretch plastic wrap over
bowl and leave in a warm  place to rise until almost doubled in bulk --
about 1 to 1-1/2 hours.  Preheat oven.  Punch down dough and turn out
onto lightly floured board. Knead for a  minute or so, then divide into
8 equal pieces, rolling each into a  ball.  Roll each piece into a 25
cm (10 inch) round and place on a lightly  floured cloth.  Cover with
another cloth and leave for 20 minutes.  Heat a large baking sheet or
flat griddle on the lowest shelf in an  electric oven; in a gas oven
select the section of the oven with the  most heat, probably near the
top.  Place a round of dough on a lightly floured baking sheet with one
flat edge or on a piece of plywood, spreading it evenly. Shake to
ensure that it will slide off easily.  Rub heated baking sheet or
griddle with wad of paper towel dipped in  oil then slide dough onto
it.  Bake in hot oven for 4-5 minutes until  it puffs up like a
balloon. If you would like it browned on top, turn  quickly and leave
for a minute.  Remove bread and wrap in a cloth to  keep it warm and
soft.  Bake remaining loaves.  To bake in an electric frypan (a good
alternative if your gas oven  does not heat evenly):  Preheat frypan on
highest setting with metal  lid on, vent closed. When heated, oil base
quickly and slide dough  onto base. Cover and cook for 3 minutes,
remove lid, turn bread over,  re-cover and cook further 2    minutes.
Source: The Complete Middle East Cookbook - by Tess Mallos * Typos
courtesy of: Karen Mintzias Converted by MMCONV vers. 1.20  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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