| 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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