Ingredients:
3 heaped cups plain flour
1 tsp. castor sugar
2 cups or less tepid water.
2 tbsp. olive oil.
1 packet active dried yeast
Method:
Sprinkle yeast over it.
- Cover and keep for 7-9 minutes.
- Sieve flour to loosen.
- Add yeast solution to seived flour, knead to a soft lump.
- Transfer onto a floured working surface.
- Knead until smooth and elastic.
- Either knead by hand, or in a foodprocessor.
- Place dough into a lightly dusted bowl.
- Cover with a moist cloth or cling film.
- Slip bowl into a clean polythene bag, twist mouth, keep aside.
- Allow dough to rise for 45 minutes or till double in size.
- Punch to exude air, divide dough into 10-12 portions.
- Roll each portion into a thick round.
- Keep aside covered with a plastic sheet or moist cloth for 20 minutes.
- Grease a large baking sheet or more than one as required.
- Preheat oven to 200C, brush breads with water or milk.
- Bake at 180-190 oC for 9-10 minutes till light golden.
- It is done when it feels light and hollow from inside.
- Cool on racks or serve warm as required.
Making time: 30 minutes (excluding dough rising time)
Makes: 10 breads approx.
Shelflife: 2-3 days at room temperature.
Week or more refrigerated
Lebanese Dishes's Index
