The Arabic Bread

Rasmi Viju


  1. 4 Cups Flour (Maida)
  2. 2 Teaspoons Yeast Double active
  3. 1 1/2 Tablespoons Sugar
  4. 3 Teaspoons milk
  5. 3 Tablespoons olive oil
  6. 1 1/2 Teaspoons salt
  7. 1 1/2 Tablespoons Yoghurt (optional)
  8. water (for kneading)


10 mins
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    Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

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    Combine flour and salt in a large bowl. Now add the yeast mixture,milk and yogurt(optional) mix it well with a spoon.Add enough water required for kneading. Knead it for atleast 10 mints.

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    Then add olive oil to the dough and knead for one last time. Cover the dough with a clear plastic film or a damp cloth. Let it rest for 3 hours minimum until it has doubled in size.

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    Divide the dough into small balls.You may get 15 balls.

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    Preheat oven to 200 °C for 10 mints. Also preheat baking sheet or stone. Roll out balls of dough into circles like a chapatti (But should be atleast 5 inches in diameter).

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    Place on preheated baking sheet and allow to bake for 5 minutes.

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