This bread is one of the most famous types of bread in the Arab world, as it cannot be dispensed with on the dining table for all meals. It is eaten with different foods at all times and all kinds of sandwiches are prepared and are very delicious. In this topic, we present to you the method of preparing Arabic bread, so that you can enjoy its delicious aroma while baking it with high quality and absolute cleanliness.
How to make Arabic bread
Ingredients:
- A kilo of all-purpose flour.
- A tablespoon of salt;
- Half a spoonful of sugar.
- A tablespoon of instant yeast.
- Two glasses of warm water.
How to prepare
- First, we prepare the flour by sifting it and placing it in a large bowl.
- Add salt to it and sift it again.
- We prepare the yeast by placing it with half a cup of warm water with sugar, leaving it in a warm place until bubbles appear, but if the weather is cold, it is preferable to put the yeast cup in a bath of warm water to speed up the fermentation process.
- We bring the flour and put yeast on it and a little water, while doing the kneading process by using the palm of the hand, and then add the water gradually until we have a cohesive dough that does not stick to the sides of the bowl or to the fingers of the hand.
- Cover the dough with a piece of cloth, and then place it in a warm place until it doubles in size.
- We cut the dough into medium-sized round balls, then put them on a surface sprinkled with flour, and leave them for twenty minutes.
- Roll out the dough balls that we have formed using the rolling pin on a surface sprinkled with flour.
- A little flour is placed in the baking tray, then we put the bread after it has been spread in the oven from the bottom on a high temperature until it is cooked, with the face browning later.
- When the baking process is finished, we put the bread aside to cool, and then we cover it with a layer of gauze in order to preserve its freshness and moisture for as long as possible.
We refer here to the possibility of keeping the bread in the freezer of the refrigerator after it cools completely, as it is taken out when needed and returns as fresh, with the possibility of keeping the dough also in the freezer, after it has been fermented, taking it out of the freezer one day before use to melt naturally, as It is prepared in the same way as for baking.
