Name: Middle Eastern Flatbread
Ingredients: 2 c Warm water; 2 ts Granulated sugar; 1 tb Dry yeast; 2 tb Olive oil; 2 ts Salt; 5 1/2 c All purpose flour -Topping---; 1/3 c Extra virgin olive oil; 3 tb Lemon juice; 2 tb Zahtar spice; 1/4 ts Salt

We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
		Breads	1	Servings

INGREDIENTS

2	c	Warm water
2	ts	Granulated sugar
1	tb	Dry yeast
2	tb	Olive oil
2	ts	Salt
5 1/2	c	All purpose flour -Topping—
1/3	c	Extra virgin olive oil
3	tb	Lemon juice
2	tb	Zahtar spice
1/4	ts	Salt

INSTRUCTIONS

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 4 1/2 cups flour to make a soft dough.
Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.
Transfer dough to lightly floured surface; flatten into rough circle. With
knife. cut into 8 wedges; gently stretch or roll out into 1/4 inch thick
irregular triangle. Place on rimless baking sheets; cover and let rest for
15    minutes.
Mix ingredients for topping. Put onto bread. Bake at 450 degrees F on
lowest oven rack for
10    minutes or until golden.
Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998

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