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ARABIC FLATBREAD 
1 1/4 oz. pkg. active dry yeast
3 c. all-purpose flour
2 tsp. sugar
1 1/4 c. lukewarm water (105-115 degrees)
1 1/4 tsp. salt

Dissolve the yeast in the warm water in a medium-size bowl. Combine flour, salt and sugar. Add to yeast to form dough. Knead well (15-20 minutes) on floured board, adding more flour if necessary to prevent sticking. The dough should be smooth and satiny.

Place in a bowl and cover with plastic wrap and then a towel. Allow to rise in warm place until doubled in bulk (about 1 1/2 hours). Punch dough down. Divide into 6 pieces and form into 6 balls. Roll each ball flat into a 5-inch circle on floured board. Place the circles on lightly oiled pieces of waxed paper. Place on cookie sheet and cover with lightly floured towel. Allow to rise 45 minutes or until puffed.

Preheat oven to 450 degrees. Remove from waxed paper and place on baking sheet or preheated cast iron skillet. Bake 15 minutes until brown and puffed. If the rounds are not brown enough after 15 minutes, turn on broiler for 2 minutes to brown. Remove from cookie sheets and wrap in towels to cool. Bread will be hard but will soften as it cools. Store in a plastic bag. These freeze well. Makes 6 rounds.

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