300g
FRESH BREWER’S YEAST
10g
SALT
7g
How to Make Arabic Bread
Step 1
In a small bowl, dissolve the fresh yeast in lukewarm water and let it sit for a few minutes. In a large mixing bowl, place the flour, then gradually pour in the yeast mixture while kneading with your hands or a stand mixer.
Add the salt and continue kneading until the dough becomes smooth, elastic, and slightly tacky but not sticky.
Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest for about 2 hours, or until doubled in size.
Step 2
Once the dough has risen, divide it into 8–10 portions. Shape each one into a small ball, then roll them out into discs about 1 cm (⅓ inch) thick. Place them on a floured surface, cover with a kitchen towel, and let rest for 30 minutes.
Step 3
Preheat your oven to 240°C (465°F) and place a baking tray or pizza stone inside to heat up. Once hot, transfer the dough discs onto the tray and bake for 10–15 minutes, or until the breads puff up and turn lightly golden.
Step 4
As soon as they come out of the oven, wrap the breads in a clean kitchen towel. The steam will keep them soft and pliable, perfect for wrapping or dipping.
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