Yield: 12 servings
|1 pack||Active dry yeast Warm water|
|2 cups||Plain flour|
|2 cups||Wholemeal flour|
|\N \N||Oil or ghee|
Makes 12 loaves Oven temperature: 260øC (500øF) Cooking time: 4 minutes each lot
Soak yeast in ¼ cup water and stir to dissolve.
Sift flours into a mixing bowl, remove 1 cup flour and keep aside.
Blend remaining water and salt into yeast liquid and pour into flour.
Mix in a little of the flour to thicken liquid, cover and leave in a warm place for 10-15 minutes until frothy. Blend in remaining flour in bowl, then beat by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes.
Turn onto a floured board and knead in enough of the reserved flour to make dough smooth and satiny. Return to bowl, sprinkle top of dough lightly with flour and stretch a sheet of plastic film over top of bowl. Leave in a warm place until doubled in bulk - about 30 minutes. Preheat oven.
Punch down dough and turn out on board. Knead a little, then divide into 12 equal portions. Place a heavy flat griddle or baking sheet on centre shelf in oven and heat for 10 minutes. Grease with a wad of paper towelling dipped in oil. Roll out each portion to a 15 cm (6 inch) round and prick with a fork. Brush top lightly with oil and spread on 1 teaspoon hilbeh. Lift 2 loaves onto a lightly floured, flat-edged baking sheet or plywood board and slide onto heated griddle or baking sheet.
Bake in hot oven for 4 minutes. Top may be lightly browned under a hot grill. As breads are removed, wrap in a cloth to keep them warm and soft. Serve warm.
NOTE: If breads begin to puff up during cooking, press top with a folded cloth. Breads should be bubbly, but should not form a pocket.
Source: The Complete Middle East Cookbook by Tess Mallos Typographical errors courtesy of Karen Mintzias