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Granny White
Arabic Bread
5
4
4
3
2
to 5−1/4 cups flour
tsp salt
Tbsp. corn oil
−1/2 to 4 cups water
packages active dry yeast
Mix flour, salt, oil and instant yeast (to be mixed into the flour
like baking powder) together and work in the water. The dough
should be firm and come off the sides of your mixing bowl. Turn
onto a lightly floured table and knead thoroughly, about 10 minutes.
Knead each half by itself and mix them up again.
Divide dough into small balls a little larger than a squash ball,
which you roll between your palms, applying pressure. Put these
balls under a dry cloth. Once all the dough is divided up, take
the first ball and roll it out into a small circle with thickness
of not more than 1/4". Place these circles onto a floured wooden
board (use wood, as plastic material will make dough stick to it
and bread will not bake with a hollow middle). Cover the circles
with a dry cloth and let them rest for about one hour.
Pre−heat oven on the highest possible heat, place these circles
upside down (the top becomes the bottom on the bakins sheet) onto
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