Oven Method Egyptian Layered Bread

Instructions

1. 1

   Scoop 4 cups of flour into a mixer. Add the sugar, salt, baking powder and 1 teaspoon of oil. Cover and mix for 2 minutes on medium speed. Add 1 cup of warm water cover and mix for additional 4 minutes on medium speed. Uncover the mixer and mix for 3 minutes on high speed. Add ⅓ cup ofwarm water and mix for 8 minutes on high speed.

2. 2

   Add 1 teaspoon of oil in a plate and transfer the dough to the plate. Immerse the dough in the oil and cover for 1-2 hours.

3. 3

   Pour and spread 2 tablespoon of oil over a tray. Pour a drop of oil on either of your palm and rub together. Divide the dough into 10 balls and place in the tray. Cover for 20-25 minutes.

4. 4

   Mix the melted butter, corn starch. Spread 1 teaspoon of oil each over a tray and a flat surface.

5. 5

   Stretch each ball of dough on the flat surface with butter mixture and sprinkle 2 tablespoon of corn starch between each layer. Place each dough over one another to form single dough. Place the dough in the oily tray and cover for 20 minutes.

6. 6

   Stretch out the dough on the flat surface again. Fold horizontally and add some sprinkles of corn starch on each fold.

7. 7

   Shape the dough into ball, place in a tray and cover for 15 minutes. Stretch the dough in the tray and place inside the second rack of the oven. Bake for 15 minutes at 350F. Place in the upper rack and bake for 4-5 minutes or until it turns golden-brown.