Name: Arabic Bread
Prep time: 120 min
Yield: 20
Cuisine: Árabe
Ingredients: 1 tablespoon sugar; 2 tablespoons active yeast, dissolved in 3 cups of hot water; 3 cups flour; 3 cups whole-wheat flour; 1 1/2 tablespoons coarse salt

Preparation

Medium

Mix the sugar with the yeast in a little warm water and ensure it bubbles, let it activate for 5 minutes. Mix in a large bowl the flour and whole wheat flour. Add the salt. Make a hole in the middle of the flour and pour in the yeast mixture. Mix and begin to knead the dough with your hands. Place the dough on a clean surface dusted with flour and work the dough for 3-5 minutes until it is elastic and no longer sticks to your hands. Place the dough in a clean bowl and cover with a damp towel. Allow the dough to rise for 1 hour at room temperature. Take the dough and divide it into four. While working on each quarter, keep the rest of the dough under a damp towel to prevent it from drying out. On a clean surface dusted with flour, divide one quarter into four small balls. Using a rolling pin, flatten each ball to about 8-10 cm in diameter. Place the breads on a baking tray with plenty of space between each bread. Do this with the entire dough. Cover the baking trays with a damp towel and allow the bread to rise for an additional 15 minutes. Meanwhile, preheat the oven to 260°C. Bake the bread for 4-5 minutes. Do not stop supervising them as it is easy for the breads to burn. Remove from the oven once they have puffed up and allow them to cool.