Talamee
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Sugar4 cups
Water (lukewarm)2270 g
All-Purpose Flour1 tsp
Vegetable Oil2 tbsps
Butter (melted)Directions:
1
Dissolve sugar in about 1 cup of the water
2
Sprinkle the yeast over the top
3
Let stand for about 10 minutes, until foamy
4
In a large bowl, mix together the yeast mixture, water, oil, and about half of the flour until well blended
5
Gradually mix in the rest of the flour until the dough is stiff enough to take out of the bowl
6
Knead on a floured surface until smooth and elastic, about 10 minutes
7
Place dough in a greased bowl, and cover with a cloth
8
Allow to rise in a warm place until doubled in size
9
This will take 1 to 2 hours
10
Divide dough into sections about the size of a grapefruit
11
Form into smooth balls, cover with a cloth, and let rise again for about 30 minutes
12
On a lightly floured surface, flatten each ball to 1/2 inch thickness, pressing out with your fingers
13
Circles should be about 8 inches across
14
Place on an oiled baking sheet
15
Let rest for about 10 minutes, or while you preheat the oven
16
Preheat the oven to 450 degrees F (230 degrees C)
17
Bake rounds until the top is lightly browned, 10 to 12 minutes
18
Remove from the oven, and brush with melted butter
19
Repeat with remaining bread