Loading ...Bedouin Bread - Chubab
By: Habeeb Salloum/Arab America Contributing Writer
This traditional Bedouin bread, found in the countries of the Arabian Peninsula, is today enhanced with ingredients not generally available to the Bedouin of the past.
A delightful, sweet bread, it is excellent for breakfast, but can be served warm with all meals.
Makes 12 crepe-like loaves – pancake size
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 large eggs, beaten
4 tablespoons date syrup
1/2 cup plain yogurt
2 tablespoons butter, melted
2 packages dry yeast, dissolved in 1/2 cup (warm water and allowed to stand for 10 minutes
2 cups warm water
Place all the ingredients in a food processor and process until very smooth – thinner than pancake batter, adding more water if necessary. Cover and let stand in a warm place for about 2 hours.
In a lightly greased small-sized frying pan, over medium-high heat, spread the batter very thin to make thin-like crepes until bottoms are golden, turning over once. Brush each piece while warm with a little smattering of melted butter then serve immediately.
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