I made this standard Arabic bread recipe today. Traditionally, it is used to scoop up dips, to wrap falafel for sandwiches, and is used in all kinds of Arabic recipes. This particular recipe yields about 8 medium sized loaves. It doesn't keep long, so it is best made in small batches or frozen as soon as it cools. I also tossed some fresh jalapenos into a standard hummus recipe and served that with this while the bread was still soft and warm. Delicious with the vegetable soup that I also made.

INGREDIENTS:

* 3 1/2 cups all purpose flour
* 1 1/4 cups water
* 1/8 cup oil
* 2 teaspoons dried yeast
* 1 1/2 teaspoons salt

PREPARATION:
Sieve the flour and sprinkle the yeast and salt onto it; mix.
Add the oil and mix. Slowly add the water until it is all mixed in. Keep mixing until the dough is firm and comes away from the sides of the bowl. Remove the dough from the bowl and knead on a lightly floured surface for 10 minutes. Replace it in the bowl, cover with a cloth, and leave it in a warm place for 1 hour, to rise. Knead the dough again, and roll it into balls about half the size of a tennis ball. Take one ball at a time and roll it out on a slightly floured surface. Roll it until it is about 1/8 inch thick. Preheat the oven to 425 degrees Fahrenheit (220 degrees C). Place the flattened dough on a lightly greased baking sheet in the oven. It will begin to rise after a few minutes and will form a puffed up ball. As soon as it has puffed up turn it over and leave it for 1 more minute. Remove from the oven and cover with foil or a plastic sheet, until it becomes flat again. Place the finished flattened loaves on top of each other. This prevents them from becoming hard. Eat immediately, or freeze, as it becomes hard quickly, when exposed to the air. Loaves that are left too long in the oven become hard, and will not flatten. These are ideal for dips also.