Recipe: Arab Bread (Arabian Flat Bread)

Hi, and yes middle eastern cuisine is delicious. It happens to be one of my favorite styles of cooking. I've made Arabian flat bread. I do not recall the amount of sugar or if it had any at all. You can always add a little sugar for some sweetness. Tell your hun, Welcome Home. And that I thank God for keeping him safe.

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Editor's note:

ARAB BREAD
Source: rec.food.cooking/Daniel W. Butler-Ehle, 1994

Note from source: This is the recipe my wife uses. She got it from a cookbook of her mother's, Recipes from the Dhahran Cooking Classes, 1960-1961-1962, printed by Al-Mutawa Press, Dammam, Saudi Arabia.

2 cups water, divided use
1 Tbsp. yeast (heaping)
1 Tbsp. sugar
2 Tbsp. Spry vegetable shortening, melted
1 1/2 tsp. salt
6 cups flour (approximately), divided use

From the 2 cups of water, use 1/2 cup, lukewarm, in which to dissolve the yeast with 1 Tbsp. sugar.

Melt shortening. When yeast is dissolved, add rest of water. Mix in melted shortening and salt and 3 cups of flour. Beat very well. Then add another 2 cups flour and mix well.

Put 1 cup flour over board, dump batter on board and knead for 5 minutes. Grease and cover and let rise 1 1/2 hours.

Roll in small balls and let set to rise for another hour. Then roll very thin. Puncture with a fork. Put on a well-greased cookie sheet.

Broil at 450 degrees, not too close too flame. Turn. Be sure to watch it closely so it doesn't burn.

That's the entire recipe - no baking time is given, unfortunately.