Middle Eastern Thin Bread

Makes 4 or 5 10 x 14 sheets,
depending on how thin you roll it.

1 cup warm water (100 - 115° approximately)
1 package active dry yeast
¼ cup butter, melted and cooled to lukewarm
1 ½ teaspoons salt
1 teaspoon granulated sugar
3 ½ - 4 cups of Daisy Flour

Pour the warm water into a large,
warm bowl, sprinkle in the yeast,
Stir until dissolved. Wait for the
yeast to proof (it will begin to bubble
to let you know the yeast is alive and well).  

After it is proofed, add the cooled butter,
salt, sugar and 2 cups of Flour. ( suggest
half White Bread Flour and half Whole Grain
Spelt Flour).
Mix until smooth and add enough additional
flour to form a stiff dough. (Hold out some
of the prepared flour to use in flouring your
 board and rolling out the thinbread.)
Place in a tightly covered container and place
in the refrigerator overnight. (The dough will last
For a few days if you want to bake it a little at a time.)

When ready to bake, preheat the oven to 350°.
Work the dough into a long roll so that you
can cut it into 4 or 5 pieces.
Roll each piece into a rectangle of 10 x 14 inches.
Place on ungreased baking sheets and bake in the
preheated oven for 15 to 20 minutes, or until golden.

To create a chewy flatbread, brush the top with a good
 quality olive oil which you may or may not want to
flavor with salt or herbs.  To create a very crisp
thinbread, brush the top with melted butter
and herbs of your choice.

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Daisy Flours are milled by McGeary Organics