| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lebanese | Breads, Lebanese | 1 | Servings | |
INGREDIENTS
| 2 | Active dry yeast or 1 yeast | |
| cake | ||
| 1/3 | c | Water |
| 1 | T | Flour |
| 2 | T | Sugar |
| 3 | c | Flour |
| 1 | c | Water |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1648
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 17.2mg
Sodium: 2557.9mg
Potassium: 443.6mg
Carbohydrates: 344.2g
Fiber: 10.8g
Sugar: 41.8g
Protein: 41g