HOMEMADE FLAT BREAD

Ingredients

• 2 teaspoons baker's yeast
• 1/3 cup water to mix with the yeast, warm but not hot
• 2 tablespoons sugar
• 3 cups plain, white flour
• 1 cup water, warm but not hot
• 1 teaspoon salt

Activate the yeast by mixing it with the 1/3rd cup of water and the 2 tablespoons of sugar. Wait for 10 minutes until the mixture becomes frothy.

If it doesn’t become frothy, your yeast has died/expired and you need to buy a fresh pack.

Meanwhile, sift the 3 cups of flour along with the teaspoon of salt into a bowl

Create a well in the middle and add the cup of water and the yeast mixture

Mix well and then knead.

Make a ball and with a knife, slice a cross on the surface to loosen the surface tension

Cover with a damp, clean cloth and place it in a warm, draft free area. Wait until it doubles in size (depending on the temperature this could be anywhere from 1 to 3 hours)

Knock back the dough and divide into 8 balls

Place on a lightly floured surface and flatten with a rolling pin until it is around 0.4 to 0.5 cm thick and put aside for 10 to 15 minutes to rise a bit more. The shape should be circular

Heat the oven to maximum

Brush the top of the discs with a bit of olive oil.

Cook in a skillet or toast until dough is cooked but bread is still soft.

Adapted from: http://thefoodblog.com.au/2010/05/lebanese-bread-recipe.html