Bread Cloth Recipe
Ingredients
2 lb (1 kg) Lebanese Bread dough
Directions
After the dough has risen, divide it into about 16 small balls, depending on the size of the sorj.
With a rolling pin, roll each ball out as thinly as possi- ble on a floured cloth.
It is not necessary to keep an absolutely round shape but it should be as thin as cloth and have no holes in it.
Place the sorj convexly (dome-like) over a hotplate.
When very hot, carefully lift the cloth bread onto it.
Leave until cooked through and forming bubbles — approx 3—5 minutes.
Peel the bread off the sorj and continue the process until all the bread is cooked.
This bread is used to roll up sandwich fillings of any description. Makes 8-16 rounds
With a rolling pin, roll each ball out as thinly as possi- ble on a floured cloth.
It is not necessary to keep an absolutely round shape but it should be as thin as cloth and have no holes in it.
Place the sorj convexly (dome-like) over a hotplate.
When very hot, carefully lift the cloth bread onto it.
Leave until cooked through and forming bubbles — approx 3—5 minutes.
Peel the bread off the sorj and continue the process until all the bread is cooked.
This bread is used to roll up sandwich fillings of any description. Makes 8-16 rounds
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