INGREDIENTS

INSTRUCTIONS

Makes 12 loaves Oven temperature: 260°C (500°F) Cooking time: 4 minutes
each lot
Soak yeast in 1/4 cup water and stir to dissolve.
Sift flours into a mixing bowl, remove 1 cup flour and keep aside.
Blend remaining water and salt into yeast liquid and pour into flour. Mix
in a little of the flour to thicken liquid, cover and leave in a warm place
for 10-15 minutes until frothy. Blend in remaining flour in bowl, then beat
by hand for 10 minutes, or on electric mixer using dough hook for 5
minutes.
Turn onto a floured board and knead in enough of the reserved flour to make
dough smooth and satiny. Return to bowl, sprinkle top of dough lightly with
flour and stretch a sheet of plastic film over top of bowl. Leave in a warm
place until doubled in bulk - about 30 minutes. Preheat oven.
Punch down dough and turn out on board.  Knead a little, then divide into
12 equal portions.  Place a heavy flat griddle or baking sheet on centre
shelf in oven and heat for 10 minutes. Grease with a wad of paper towelling
dipped in oil.  Roll out each portion to a 15 cm (6 inch) round and prick
with a fork. Brush top lightly with oil and spread on 1 teaspoon hilbeh.
Lift 2 loaves onto a lightly floured, flat-edged baking sheet or plywood
board and slide onto heated griddle or baking sheet.
Bake in hot oven for 4 minutes.  Top may be lightly browned under a hot
grill.  As breads are removed, wrap in a cloth to keep them warm and soft.
Serve warm.
NOTE: If breads begin to puff up during cooking, press top with a folded
cloth.  Breads should be bubbly, but should not form a pocket.
Source: The Complete Middle East Cookbook by Tess Mallos Typographical
errors courtesy of Karen Mintzias

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