Title: Middle Eastern Flatbread
Categories: Breads
Yield: 1 Servings

2 c Warm water
2 ts Granulated sugar
1 tb Dry yeast
2 tb Olive oil
2 ts Salt
5 1/2 c All purpose flour
---Topping---
1/3 c Extra virgin olive oil
3 tb Lemon juice
2 tb Zahtar spice
1/4 ts Salt

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 4 1/2 cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.

Transfer dough to lightly floured surface; flatten into rough circle. With
knife. cut into 8 wedges; gently stretch or roll out into 1/4 inch thick
irregular triangle. Place on rimless baking sheets; cover and let rest for
15 minutes.

Mix ingredients for topping. Put onto bread. Bake at 450 degrees F on
lowest oven rack for
10 minutes or until golden.
Posted to recipelu-digest Volume 01 Number 659 by "Diane Geary."
on Jan 31, 1998