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16 December 2012,21:27 by

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Makes :

Preparation Time :
3 hours

Cooking Time :
45 minutes

Preparation Method :

  • Pour the water into a large mixing bowl and sprinkle yeast on the surface.
  • Add the salt and stir until both are dissolved. Gradually add the flour and knead until you have a soft, pliable dough.
  • Add more flour or water as necessary.
  • Turn the dough ball into a greased bowl, cover with a cloth and allow to rise, about 2 hours.
  • When doubled in size, punch down and divide into 20 equal portions, and roll into ball shapes. Place each ball on a floured
  • work surface, dust with more flour, cover with a cloth and allow to stand a further 20 minutes.
  • Preheat oven to 190°C / 375°F / Gas Mark 5.
  • Next roll each ball flat, about 15 cm in diameter, and place on a greased baking sheet and bake for about 15 minutes until slightly brown and puffy.
  • Serve warm. The pockets can be used for stuffing as in shawarma.


  • 600 ml warm water
  • 20 grams dried yeast
  • 1 tablespoon salt
  • 800 grams whole meal flour
  • 2 tablespoons Cooking oil

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