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lebanese Flat Bread 2 1/2 Cups Warm Water
2 (1/4 Ounce) Packages Active Dry Yeast
1 Tablespoon Salt
6 Cups All-purpose Flour, Sifted
2 Tablespoons Vegetable Oil pour Warm Water Into A Large Bowl. Sprinkle Yeast Over Water. Stir Until Dissolved. Add Salt. Gradually Add 6 Cups Flour And Oil, Kneading Constantly, Until Dough Is Smooth And Elastic. If Dough Sticks To Your Hands, Add More Flour. Place In A Large, Greased Bowl. Turn Dough To Grease All Sides. Cover With A Dry Cloth Towel And Let Rise In A Warm Place Until Doubled In Bulk (about 1 1/2 Hours). Punch Down Gently. preheat Oven To 375 Degrees F. Grease Baking Sheets. divide Dough Into 24 Equal Portions. Shape Each Portion Into A Smooth Ball. Place On A Floured Surface. Sprinkle Tops Lightly With Flour And Cover With A Dry Cloth Towel. Let Rest 15 Minutes. roll Out Each Portion Of Dough To A 6-inch Circle. Place On Prepared Baking Sheets. Bake For 10 To12 Minutes Or Until Bread Puffs. |
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