Khoubz
(lebanese flat bread)

for those who miss the taste of it when hot, but cant find it.

6 cups flour
1 pkg active dry yeast
2 cups warm water
1 1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons oil

Sift flour into a large bowl. Dissolve the yeast in 1/4 cup of the warm water, then add remaining water. Stir in salt and sugar.
Remove about 2 cups of the flour, and pour the yeast water in the middle, leaving in a warm place until it become frothy.
Stir in the rest of the flour, adding oil gradually and beat until smooth. This can be by hand or mixer.
Turn onto a lightly floured board, and knead about 10 minutes, using more flour only as needed to avoid sticking. When ready it will have a smooth, satiny but slightly wrinkled appearance.
Oil a bowl, and put the dough top side down and turn to coat. Cover, and let sit about 1-1 1/2 hours or until doubled in bulk, in a warm place.
Preheat oven.
Punch the dough down, and turn back onto lightly floured board, knead for a minute or two, then divide into 8 equal pieces, rolling each into a ball shape.
Roll each ball into a 25cm (10inch) circle and place on lightly floured cloth. Cover and again let sit about 20 minutes.
Heat a baking sheet in the oven, then rub it with a wad of waxed paper dipped in oil to coat the sheet lighly. Slide the dough rounds onto the baking sheet carefully,one at a time, and bake for 4-5 mintues until it becomes puffy like a baloon. Remove bread and wrap immediately in a cloth to keep soft and warm. Bake each remaining circle same as before.
If you like, you can bake it in a frying pan, electric being the best for this. Just preheat the pan on highest setting with lid on, if using electric, keep vents closed. When hot, oil base quickly and slide the dough onto the base. Cover and cook 3 minutes, remove lid, turn bread over, and cover again another 2 minutes.

Makes eight loaves of flat khoubz.