| Process |
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| Turn on and set oven to 500 degrees. |
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| Into the work bowl mix the flour and salt. |
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| Stir in the sugar and yeast into the hot water and allow to proof for 2-4 min. |
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| Add the oil to the hot water mixture. Then with the processor running slowly pour the liquid through the feed tube. |
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| Shortly after all the liquid has bee added the dough should form a ball and ride the blade. Continue to let the dough kneed for 45 seconds. |
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tip: If the dough is too wet and will not form a ball, with the processor still running, add flour in 1/2 tablespoon amounts until the dough does form a ball. |
| The dough should be soft and slightly sticky. Turn from the bowl and kneed by hand for a moment to be sure it is the correct consistency. |
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| Divide the dough into 8 pieces. Roll into balls, cover with a towel or wax paper, and let rest at least 20 minutes.
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tip: Work dough into a tight ball, cut in half, work those two pieces into a balls, cut each in half etc. Till you have eight equal pieces |
| Flatten each ball with the palm of your hand. Finish with a rolling pin, flattening each into a disk about 6-inches in diameter and no thicker than 3/16-inch.
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tip: have a 1/4 cup of flour in a bowl, toss the dough ball in the flour, shake off any excess, then proceed to flatten this should help prevent it from sticking as you roll it. |
| Bake |
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Place each round on a prepared square of foil, then place 3-4 breads directly on the oven rack.
Placing the dough on the foil rather than on a cookie sheet or stone allows a softer heat to surround the dough. The direct heat of a sheet or stone would form a crust difficult to puff.
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| Bake for about 8 minutes or until they are puffed. |
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Based on recipie from Bernard Clayton's New Complete Book of Breads ISBN: 0-671-60222-5 |
