Arabic Bread
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One of the variations on Arabic bread made with coarse white bread flour, dried yeast, warm water and Roman cumin.
Ingredients:
Procedure:
1. Stir the coarse flour into a bowl, add the dried yeast, salt and cumin, mix well, gradually add enough warm water to form a stiff dough, which is worked well and kneaded smooth
2. Cover the dough in a bowl with a cloth and leave it in a warm place to rise for about 90 minutes
3. With wet hands, divide the dough into two halves and form round flat loaves, transfer them to a baking sheet covered with baking paper, cover the loaves and leave to rise for a further 30 minutes
4. Brush the loaves with beaten egg and sprinkle thickly with sesame seeds and caraway seeds
5. Bake first for 10 minutes in a preheated oven at 200 °C, then reduce the temperature to 160 °C and bake for another 20 minutes
6. After baking, cover the bread with a wet cloth and let it cool down.
