INGREDIENTS

INSTRUCTIONS

Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm
water for 5 to 10 minutes.  Mix 14 cups flour and salt together in a
large bowl, reserving 1 cup  flour for kneading.  Add 5 cups lukewarm
water, oil, and the yeast  mixture all at once to flour.  Stir with
wooden spoon or with hands  until dough sticks together.  Turn out onto
a floured board or cloth  and knead very well. Gradually add the
reserved flour to keep dough  from sticking. Kneading may  take 10 to
15 minutes.  Dough is ready when it feels elastic; bubbles  will break
on the surface when you form it into a ball. NOTE: It is  important to
knead this dough sufficiently.  Proper kneading will  insure that the
breads puff up, or balloon, during the short, very  hot baking time.
Otherwise, the air pocket that creates the top &  bottom layers of
bread may not form completely.  Place in a greased bowl and cover with
a dry cloth.  let dough rise  in a warm place, undisturbed, until it
doubles in size (about 2  hours). Punch dough down.  Oil hands and
divide dough into 25 to 30  balls the size of small oranges.  Again,
cover them with a dry cloth  and place in a warm spot to rise for 30
minutes.  Roll each ball into a 7 to 8 inch circle, 1/4 inch thick or
less.  Place circles of dough on flat boards or a table.  Cover with
dry  cloth and let rise 1 hour.  Meanwhile, preheat oven to 450
degrees.  Place breads on baking sheets, 2 per sheet.  When you remove
the dough  rounds to the baking sheets, flip them so the top side
becomes the  bottom side on the sheet.  The moister surface is now
exposed and  rises more easily than the other, which may have dried out
slightly.  Bake in mid-oven, 2 sheets (4 breads) at a time, for 4 to 6
minutes.  After 2 to 3 minutes, the breads will rise and balloon on the
baking  sheets. Bake 2 to 3 minutes longer, until just slightly brown
on the  bottom.  Slide breads onto a board to cool, and spray
immediately with water.  Cover with a damp cloth.  When completely
cool, flatten them gently  with your hand and stack in a pile. Cover
stack with a damp tea towel  for 2 to 3 hours.  Yield: 25 to 30 breads.
Freezes well.  >From:  Jenny L. Berger <jjberger@computek.net> From:
Bread-Bakers  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Lebanese Mountain Cookery, Hammady

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7246
Calories From Fat: 522
Total Fat: 60.1g
Cholesterol: 1.2mg
Sodium: 31488.3mg
Potassium: 2163.4mg
Carbohydrates: 1440.7g
Fiber: 53.9g
Sugar: 10g
Protein: 199g