INGREDIENTS

INSTRUCTIONS

1998    
Equipment: 1 wok, scoured clean on the outside; an inverted bowl (with
gently sloping sides) covered with a cloth over which to rest the
bread before it is baked.  By Hand or Mixer 15 minutes: Combine two
cups flour, yeast and salt.  Mix a tablespoon oil with the hot water
and pout into the flour .  Stir with a wooden spoon or a mixer flat
beater to mix well. Add  additional flour, 1/2 cup at a time, to form a
shaggy mass of dough.  Kneading 5-8 minutes: Turn from the bowl onto
the work counter and  knead with a firm push-turn-fold motion until the
dough is soft and  elastic, about 8 minutes. If under a dough hook,
knead for 5 minutes.  By Processor 5 minutes: Attach the steel blade.
The order of  ingredients varies from above. Pour hot water and oil
into the work  bowl and add the yeast and salt. Pulse on/off to mix.
Remove the  cover and add 2 cups flour. Process 10 seconds. Add the
balance of  flour, 1/4 cup at a time, processing each time to blend.
Kneading 50 seconds: When the dough forms into a ball and rides on the
blade, knead for 50 seconds.  Rising 40 minutes: Place the dough in a
greased bowl, cover tightly  with plastic wrap, and put in a warm place
(80~-100~) until doubled  in bulk, about 40 minutes. (If prepared with
a new fast-rising yeast  at the recommended higher temperatures, reduce
the rising time by  about half.)  Shaping 20 minutes: Turn the dough
onto a floured work surface and  divide into 6 or 8 pieces. First under
your palm and then with a  rolling pin, shape each ball of dough into a
10" circle. Place the  flattened dough on the back of your hands and
carefully stretch the  diameter to 15" or 16". (The back of the hands
are used rather than  the fingers, which can tear the dough.) After
shaping the dough, dust  each with flour and drape them together over
the cloth-covered bowl  (inverted) to rest for 10 minutes.  Preheat the
inverted wok over a medium-high flame while the dough is  resting. The
wok is hot enough for the dough when a drop of water  sizzles and
bounces off the metal. Lightly brush oil over the surface.  Baking
18-32 minutes: Place the dough circles, one at a time, on the  hot wok.
Bake until the dough is browned underneath, about 3 or 4  minutes.
Don't bake until it is crisp (then it becomes a cracker  bread!) Turn
the dough over and brown the other side. The bread  should be soft and
floppy. Reduce baking time or lower the heat if  the bread is hard.
Lift the bread off the wok and fold into quarters while still hot.
Place in a plastic bag to keep soft. Continue baking the balance of
the breads.  Final step: The breads may be served warm. After they have
cooled,  refrigerate or freeze. This is a marvelous bread to take on a
picnic  and wrap around meats and other delicacies. It is truly an
edible  napkin! Source: Bernard Clayton's New Complete Book of Breads
Posted  to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on
Feb 13,

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