Lebanese Flat Bread (Khibz Muhrough) Khubz Saj)

15 Cups King Arthur Bread Flour. 4 lbs. 9 oz.
7 Cups Warm Water 100 deg.
2 ¼ tsp. Yeast
2 tsp. Salt
3 tsp. Sugar
3 tsp. Olive Oil

Mix and let proof for at least 10 min.

Add the flour to a large bowl. Make a hole in the middle then add water.
Hand mix until dough is soft and not too sticky. Add more four if need.
Turn out to floured counter top and kneed well.
Flour an area of the counter top for the bread balls. May want to put but her paper down first.
Break off ¾ size balls from the dough and place on counter top. Dough should make about 20-22 balls of dough.
Flour top of balls well. Place plastic wrap over balls. Then cover with dish towels.
Let rise for about an hour.
To cook bread use an upside down Wok and the middle burner of a gas stove. Place aluminum foil around the Wok to catch flour.
Heat Wok to a Med-High heat #5 on our stove.
Roll out dough very thin and throw back and forth with hands like pizza dough.
Carefully roll onto Wok and cook until brown then flip with a tong and cook other side.
After cooking lay on cooling rack.
Freeze loaves not used right away.
Store bread in refrigerator.

Intro Music by Jason Shaw