Bedouin Bread

To the Bedouin, bread was a luxury. This is an ancient recipe, dating back through the millennia.

• 1 ounce fresh yeast cake
• 1 tablespoon honey
• 1 1/4 cups tepid water
• 3 1/2 cups flour
• 1 teaspoon salt

METHOD

Dissolve yeast and honey in tepid water. Sift in the flour and salt. Mix well and knead lightly on a floured board. Cut dough into 8 pieces and shape into rounds.

Roll or flatten with your hands until 5 inches across and 1/4 inch thick. Place on lightly greased cookie sheet, cover with a clean towel and let rise in a warm place for an hour or two.

Preheat oven to 500°F.

Let rise to thickness of 1/2 or 3/4 inch. Bake in pre-heated 500° F oven for 7 to 8 minutes.

Yield: 1 loaf

recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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