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Pita-Khubz-Lavash I (P)
Source: Claudia Roden's "The Book of Jewish Food"
Serves: 7

2 tsp. dry yeast
a pinch of sugar
about 1 cup (250ml) warm water
3-1/3 cups (500g) white bread flour or a mixture with whole wheat flour
1 tsp. salt
1 tbsp. olive or sunflower oil, plus a little more to grease the dough

Dissolve the yeast with the sugar in about half the quantity of water and leave for about 10 minutes, until it froths.

In a large bowl, mix the flour with the salt and oil, and add the yeast mixture and enough of the remaining water so that the dough holds together in a ball. Begin by mixing with a fork, then work it in with your hand. Knead for about 10 minutes, until smooth and elastic. Pour 1/2 tablespoon of oil in the bowl and roll the dough around in it to grease it all over. Cover the bowl with plastic wrap and leave it a warm place for about 1-1/2 hours, until doubled in bulk.

Punch down and divide into 7 equal pieces. Roll out each piece on a lightly floured surface with a lightly floured surface with a lightly floured rolling pin to about 7" (18cm) in diameter and a thickness of about 1/4" (3/4cm). Let stand on floured trays, covered with a lightly floured cloth, for about 30 minutes, until they have risen.

Then transfer onto lightly floured hot baking sheets and bake in a preheated 425°F (220°C) oven for 8-10 minutes, or until the breads have puffed up fully and are a very pale gold. Wrap them in cloth or in plastic wrap as they come out, to keep them soft and pliable. Freeze those that you are not going to use right away. Ms. Roden notes that "[t]hey are best eaten straight out of the oven, and because they harden very quickly, you must right away freeze those that you are not going to eat."

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A