Breads and Pastries
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Arabic Flat Bread
1 1/2 tsp. active dry yeast
1 cup warm water
2 cups whole wheat flour
1 cup all purpose flour
1/2 tsp. salt
Corn meal for coating the dough (optional)
In a large bowl, combine the sifted flour, salt, yeast, water and knead until you get a smooth dough, adding more water if needed.
Divide the dough into 12 - 15 balls coating each ball with corn meal or all purpose flour, cover and let it rise for about 1 hour.
Allow the dough to rise in a warm place for about 1 hour, until doubled in size.
Roll the dough as thinly as possible and transfer to a heated non stick skillet and cook on each side until it becomes light golden brown.
Repeat with the rest of the dough.