Syrian Bread (Khubz Arabi) Recipe

Ingredients

• 2 tbsp. salt
• 1/2 c. Carnation instant dry lowfat milk
• 6. lukewarm water
• 2 pkg. dry yeast
• 5 pound plus 2 c. flour (Pillsbury or possibly Gold Medal)

Instructions

1. In a large mixing bowl or possibly deep pan add in salt, dry lowfat milk and water.
2. Sprinkle yeast over top of water proportionately and let set 1 minute.
3. Stir to dissolve with large spoon.
4. Add in the five pounds of flour and stir with spoon till well mixed.
5. Begin to knead dough adding gradually as much of the two c. of flour as is needed to make a smooth dough, not sticky and not too soft.
6. Knead well.
7. Cover top of dough with waxed paper and then cover completely with dry cloth.
8. Let rise to rise in a hot place.
9. Oven could be turned on for one minute to be just slightly hot.
10. Let dough rest for at last an hour.
11. Punch down dough gently.
12. Cut off dough the size of an orange and work with hand forming into a smooth ball using a little flour if necessary.
13. As each ball is formed place on cloth covered counter or possibly table and cover with cloth plus a plastic cloth on top.
14. Let dough balls rest at least 30 min.
15. Roll out balls using a little flour if needed into size of a luncheon plate a little less than 1/4 inch thick.
16. Place on cloth covered counter or possibly table.
17. Keep covered as they are rolled out with a rolling pan.