Mix the flour, yeast and salt well, and then work with the water to form a smooth, lump-free dough. The dough must not be sticky at the end, but should feel dry but smooth.
The amount of water can vary depending on the flour quality, i.e. either flour or water must be added depending on the flour.
Then leave covered for about 1 hour in a warm (not hot) place. Knead the dough well again and portion it by eye. Let rest for 10 minutes, then roll out to the desired size not too thin (approx. 0.5 cm).
Let rise again covered for 1 hour.
In the meantime we preheat the stove to 200-220 degrees C. Place the bread on the trays previously lined with baking paper and bake for about 5-7 minutes until they are golden yellow.
Tip: According to Adel, a mixture of 1050 wheat flour with rye flour in a ratio of 1: 1 tastes best
The bread can also be prepared with a milk / water mixture instead of pure water.
The Egyptian gourmet particularly recommends a filling of the bread, such as minced meat filling or cheese filling made from the above ingredients.
The thickness of the dough should vary depending on the filling, as, for example, meat juice escaping from the minced meat filling when baking softens the bread if the dough is too thin.
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