| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lebanese | Lebanese, Breads | 1 | Servings | |
INGREDIENTS
| 2 | pk | Active dry yeast or 1 yeast cake |
| 1/3 | c | Water |
| 1 | tb | Flour |
| 2 | tb | Sugar |
| 3 | c | Flour |
| 1 | c | Water |
| 1 | ts | Salt |
INSTRUCTIONS
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
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