Monday, November 10, 2008

Arabic Bread

Arabic bread is widely spread in the middle east and the Mediterranean region. Arabic bread is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Arabic bread is baked at high temperature, causing the flattened rounds of dough to puff up dramatically. Almost all bakeries in the Arabian countries have Arabic bread.

  • 2 1/2 teaspoon of yeast
  • 1 teaspoon sugar
  • 1-1 1/4 cups of lukewarm water (40-45 c)
  • 3 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1/4 cup cornmeal
  1. Dissolve yeast and sugar in 1/2 cup warm water, and let the mixture rest for 5 minutes.
  2. In a deep bowl, combine the flour, and salt, making a well in the center.
  3. Pour in the yeast mixture, the oil, and 3/4 cup water.
  4. Using your hand, gently blend the ingredients in the liquid.
  5. Continue mixing and kneading in the bowl for about 10 minutes until a smooth dough results.(Add a little more flour or water if necessary).
  6. Return the bread to the bowl and cover with a clean dishtowel.
  7. Leave to rise in a warm spot until boubled in bulk (2-3 hours).
  8. Place the dough on a lightly floured board, and knead with floured hands for 5 minutes.
  9. Tear off pieces the size of oranges or grapefruits and roll between cupped hands to form smooth balls.
  10. Set aside on a floured cloth. Cover and let rise for 30 minutes.
  11. Preheat oven to 475 F . Sprinkle baking sheets with cornmeal.
  12. Using a rolling pin, roll out each piece of dough onto a circle about 0.75 cm thick.
  13. Arrange the circles on the baking sheets, cover with a towel and let rise again for 30 minutes.
  14. Place sheets in the bottom of the oven, directly on its floor, and let them bake for 5 minutes, until the loaves puff up and are lightly browned, or place under the broiler until browned.


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