Lebanese Flat Bread
2 1/2 cups warm water
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
6 cups all-purpose flour, sifted
2 tablespoons vegetable oil
Pour warm water into a large bowl.
Sprinkle yeast over water. Stir until dissolved.
Add salt.
Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic.
If dough sticks to your hands, add more flour.
Place in a large, greased bowl.
Turn dough to grease all sides.
Cover with a dry cloth towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch down gently.
Preheat oven to 375 degrees F.
Grease baking sheets.
Divide dough into 24 equal portions.
Shape each portion into a smooth ball.
Place on a floured surface.
Sprinkle tops lightly with flour and cover with a dry cloth towel.
Let rest 15 minutes.
Roll out each portion of dough to a 6-inch circle.
Place on prepared baking sheets.
Bake for 10 to12 minutes or until bread puffs.
