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Ingredients
- 4 c. Bread or possibly all-purpose flour
- 1 pkt Dry yeast
- 2 tsp Salt
- 1 Tbsp. Olive or possibly vegetable oil, plus sufficient for baking
- 1 1/2 c. Warm water, (120 -130 )
Directions
- Equipment: 1 wok, scoured clean on the outside; an inverted bowl (with gently sloping sides) covered with a cloth over that to rest the bread before it is baked.
- By Hand or possibly Mixer 15 min: Combine two c. flour, yeast and salt. Mix a Tbsp. oil with the warm water and pout into the flour . Stir with a wooden spoon or possibly a mixer flat beater to mix well. Add in additional flour, 1/2 c. at a time, to create a shaggy mass of dough.
- Kneading 5-8 min: Turn from the bowl onto the work counter and knead with a hard push-turn-fold motion till the dough is soft and elastic, about 8 min. If under a dough hook, knead for 5 min.
- By Processor 5 min: Attach the steel blade. The order of ingredients varies from above. Pour warm water and oil into the work bowl and add in the yeast and salt. Pulse on/off to mix. Remove the cover and add in 2 c. flour.
- Process 10 seconds. Add in the balance of flour, 1/4 c. at a time, processing each time to blend.
- Kneading 50 seconds: When the dough forms into a ball and rides on the blade, knead for 50 seconds.
- Rising 40 min: Place the dough in a greased bowl, cover tightly with plastic wrap, and put in a hot place (80 -100 ) till doubled in bulk, about 40 min. (If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising time by about half.)
- Shaping 20 min: Turn the dough onto a floured work surface and divide into 6 or possibly 8 pcs. First under your palm and then with a rolling pin, shape each ball of dough into a 10" circle. Place the flattened dough on the back of your hands and carefully stretch the diameter to 15" or possibly 16".
- (The back of the hands are used rather than the fingers, that can tear the dough.) After shaping the dough, dust each with flour and drape them together over the cloth-covered bowl (inverted) to rest for 10 min.
- Preheat the inverted wok over a medium-high flame while the dough is resting. The wok is warm sufficient for the dough when a drop of water sizzles and bounces off the metal. Lightly brush oil over the surface.
- Baking 18-32 min: Place the dough circles, one at a time, on the warm wok. Bake till the dough is browned underneath, about 3 or possibly 4 min.
- Do not bake till it is crisp (then it becomes a cracker bread!) Turn the dough over and brown the other side. The bread should be soft and floppy.
- Reduce baking time or possibly lower the heat if the bread is hard.
- Lift the bread off the wok and fold into quarters while still warm. Place in a plastic bag to keep soft. Continue baking the balance of the breads.
- Final step: The breads may be served hot. After they have cooled, chill or possibly freeze. This is a marvelous bread to take on a picnic and wrap around meats and other delicacies. It is truly an edible napkin!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 470 | |
| Calories from Fat 106 | 23% |
| Total Fat 11.77g | 15% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 1554mg | 65% |
| Potassium 205mg | 6% |
| Total Carbs 75.84g | 20% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.81g | 2% |
| Protein 15.43g | 25% |
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