Arabic style flatbread
Hat tip: Habeeb Salloum and James Peters
1 oz fresh yeast or 1/2 oz dried yeast
3 cups warm water
1 teaspoon sugar
8 cups flour
2 teaspoon salt
1 tablespoon oil
Dissolve yeast in 1 cup of warm water, let sit for about 5 minutes.
Mix flour, salt, and oil, and add the yeast mixture.
Add remaining warm water and mix well.
Knead for at least ten minutes until smooth and elastic; then place in a warm and oiled bowl, turning dough over to coat surface with oil.
Cover with cloth and set in warm place, allowing dough to double in size (about 2 to 3 hours.)
Punch dough down, then knead for about 2 minutes.
Smooth into balls about the size of small oranges, rolling them gently between your hands.
Place the balls on a dry cloth in a warm place; then cover with another cloth and let rise for about 30 minutes.
Preheat oven to 500 degrees. On lightly floured board, roll out the balls into circles about 1/4 inch thick.
Bake loaves 5 to 8 minutes a piece and a preheated baking sheet with over rack in the center of oven.
Note: The bread will puff up like a balloon with baking and will collapse when cooled.