Proof Active dry yeast by adding yeast and sugar to 1/2 a cup of water. Gently mix and allow to froth for 20min
1
Proof Active dry yeast by adding yeast and sugar to 1/2 a cup of water. Gently mix and allow to froth for 20min
2
Add rest of the ingredients and knead well.
2
Add rest of the ingredients and knead well.
3
Grease a plastic bowl with oil and roll the kneaded dough in it to cover the dough with oil.
3
Grease a plastic bowl with oil and roll the kneaded dough in it to cover the dough with oil.
5
Cover the dough with a damp cloth and allow it to rise for approx an hour or till it doubles in size.
6
Make about 20 small balls out of the dough. Cover the balls with a cloth and allow them to rest for about 20min.
6
Make about 20 small balls out of the dough and allow it to rest for about 20min.
7
Flatten the balls into disks and place them on a cloth slightly dusted with flour. Cover all the disks with another cloth slightly dusted on the side that covers the disks. Allow them to settle for about 20min.
9
Bake them one at a time if your oven is small. The bread should start to puff in a minutes time and should be completely baked between 2.40 to 3.00 minutes. Do not press the puffed breads immediately after baking or else you will burn your hand with hot steam.
10
Position a portion of a cloth at the bottom of a basket or a bowl. As you put the Arabic breads into the basket, keep them covered with the other half of the cloth.
