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Foodgeek: |
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Rating: |
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Servings: |
8 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2-1/4 to 2-3/4 cups lukewarm water (divided)
2 pkg. dry yeast
1 tbsp. flour
1 tsp. sugar
8 cups flour
2 tsp. salt
1/4 cup olive oil
1 cup corn meal or flour for dusting pans
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Directions:
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Pour 1/2 cup of lukewarm water into a small bowl and sprinkle with yeast and sugar and 1 tablespoon flour. Let rest 2 to 3 minutes, then stir to dissolve completely. Set bowl in warm place for 5 minutes or until mixture has doubled in volume. If it does not foam, the yeast is old, get a fresh package and start again.
In a large bowl...Combine flour and salt, make a well in the centre and pour in the yeast mixture, oil and 2 cups of lukewarm water.
Gently stir until well combined. Add up to 1/2 cup or more water until dough forms a soft ball. Knead for 20 minutes adding flour if necessary. Oil a large bowl and put dough in and oil top of dough. Cover with plastic wrap and then let rise 45 minutes or until doubled.
Punch down and divide into 8 pieces. Roll into balls and let rest for 30 minutes.
Sprinkle 2 cookie sheets with corn meal or flour. Roll balls with rolling pin into round, flat loaves about 8 inches in diameter and 1/8-inch thick. Arrange 2 to 3 inches apart on sheets and let rise 30 minutes longer.
Bake at 500 degrees F. until they are brown and puffy in the centre. Makes 8.
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Comments from olga
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This Middle Eastern Bread Forms a pocket in the centre as it bakes, which can be split open and filled for sandwiches. Make this into a soft dough. A very stiff dough will make it less flexible and dry.
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