Pan 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 of warm 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 1teaspoon of oil each over a plate 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 inside the oily plate and cover for 10 minutes.

6. 6

   Shape into a ball and cover with a plastic wrap for 15 minutes. Spread with your hands.

7. 7

   Place a pan on the cooker, set the heat to medium and place the dough in the pan.

8. 8

   Reduce the heat and check regularly. Flip over the dough to fry the other side. Set the heat to medium low and flip 5 times, 2 minutes for each side.or until cooked