Quick Arabic bread is one of the recipes that I make the most in my house. You can pretty much start and finish this bread in 20 minutes or less and that includes the baking time. This recipe will make 5 rounds and they should each be about 6 inch rounds. You really have to stay by the oven and watch to see how long it takes to finish because of all the various oven temperatures. My last oven baked these in 2 minutes and my oven now takes about 5 minutes. Some of them will puff but do not worry if they all do not, that’s normal. Some do and others don’t.
2-1/2 cups all-purpose flour
1 tablespoon yeast
2 tablespoons sugar
1 teaspoon salt
1 cup warm water
2 tablespoons sunflower oil
1. Pre-heat oven to 500F.
2. In a small bowl add yeast, 1 tablespoon of sugar, 1/4 cup of warm water and salt. Allow to sit for 5 minutes until frothy.
3. In a large mixing bowl add flour, oil and remaining sugar, mix. Add a well in the middle and pour the yeast mixture then mix. Carefully pour a small amount of the water until a dough like consistency has formed.
4. Divide the dough into 5 even balls then shape into 6-inch rounds (use a bit more flour in needed in rolling). On a baking sheet with a non-stick baking mat add 2 rounds at a time and bake for about 4-5 minutes until bread browns and puffs.