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Name: Khoubiz (Lebanese Flat Bread)
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts Salt; 2 tb Vegetable oil; 1 ts Sugar; 1 pk Active dry yeast; 2 c Warm water; 6 c Plain flour

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INGREDIENTS

1 1/2 ts Salt
2 tb Vegetable oil
1 ts Sugar
1 pk Active dry yeast
2 c Warm water
6 c Plain flour

Servings

INSTRUCTIONS

Makes 8 loaves Oven temperature: 260 C (500 F) Cooking time: 4-5 minutes Sift flour into a large mixing bowl and warm in a low oven. Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar. Remove about 2 cups flour from bowl and set aside. Pour yeast liquid into centre and stir in some flour to make a thick liquid. Cover with cloth and leave in a warm place until frothy. Stir in rest of flour, adding oil gradually, then beat until smooth, either by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes. Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 minutes, using more flour as required. Dough is ready when it is smooth and satiny with a slightly wrinkled texture. Shape dough into a ball. Oil bowl, put in dough smooth side down then turn over so that top is coated with oil. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in bulk -- about 1 to 1-1/2 hours. Preheat oven. Punch down dough and turn out onto lightly floured board. Knead for a minute or so, then divide into 8 equal pieces, rolling each into a ball. Roll each piece into a 25 cm (10 inch) round and place on a lightly floured cloth. Cover with another cloth and leave for 20 minutes. Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven; in a gas oven select the section of the oven with the most heat, probably near the top. Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly. Shake to ensure that it will slide off easily. Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it. Bake in hot oven for 4-5 minutes until it puffs up like a balloon. If you would like it browned on top, turn quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft. Bake remaining loaves. To bake in an electric frypan (a good alternative if your gas oven does not heat evenly): Preheat frypan on highest setting with metal lid on, vent closed. When heated, oil base quickly and slide dough onto base. Cover and cook for 3 minutes, remove lid, turn bread over, re-cover and cook further 2 minutes. * Source: The Complete Middle East Cookbook - by Tess Mallos * Typos courtesy of: Karen Mintzias Converted by MMCONV vers. 1.20

NOTES

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Khoubiz (Lebanese Flat Bread)

1 1/2 ts Salt 
2 tb Vegetable oil 
1 ts Sugar 
1 pk Active dry yeast 
2 c Warm water 
6 c Plain flour

Makes 8 loaves Oven temperature: 260 C (500 F) Cooking time: 4-5 minutes    Sift flour into a large mixing bowl and warm in a low oven.    Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt  and sugar.    Remove about 2 cups flour from bowl and set aside. Pour yeast liquid into  centre and stir in some flour to make a thick liquid. Cover with cloth and  leave in a warm place until frothy.    Stir in rest of flour, adding oil gradually, then beat until smooth, either  by hand for 10 minutes, or on electric mixer using dough hook for 5  minutes.    Sprinkle some of the reserved flour onto a board, turn out dough and knead  for 10 minutes, using more flour as required. Dough is ready when it is  smooth and satiny with a slightly wrinkled texture. Shape dough into a  ball.    Oil bowl, put in dough smooth side down then turn over so that top is  coated with oil.  Stretch plastic wrap over bowl and leave in a warm place  to rise until almost doubled in bulk -- about 1 to 1-1/2 hours. Preheat  oven.    Punch down dough and turn out onto lightly floured board. Knead for a  minute or so, then divide into 8 equal pieces, rolling each into a ball.    Roll each piece into a 25 cm (10 inch) round and place on a lightly floured  cloth.  Cover with another cloth and leave for 20 minutes.    Heat a large baking sheet or flat griddle on the lowest shelf in an  electric oven; in a gas oven select the section of the oven with the most  heat, probably near the top.    Place a round of dough on a lightly floured baking sheet with one flat edge  or on a piece of plywood, spreading it evenly. Shake to ensure that it will  slide off easily.    Rub heated baking sheet or griddle with wad of paper towel dipped in oil  then slide dough onto it.  Bake in hot oven for 4-5 minutes until it puffs  up like a balloon. If you would like it browned on top, turn quickly and  leave for a minute.  Remove bread and wrap in a cloth to keep it warm and  soft.  Bake remaining loaves.    To bake in an electric frypan (a good alternative if your gas oven does not  heat evenly):  Preheat frypan on highest setting with metal lid on, vent  closed. When heated, oil base quickly and slide dough onto base. Cover and  cook for 3 minutes, remove lid, turn bread over, re-cover and cook further        2    minutes.    * Source: The Complete Middle East Cookbook - by Tess Mallos * Typos  courtesy of: Karen Mintzias Converted by MMCONV vers. 1.20

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8

Calories: 359
Calories from Fat: 29 (8%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 128.1mg		3 %
Total Carbohydrate 71.3g		21 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 68.4g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 359

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