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

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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