الخبز العربي

We place the flour, salt, sugar, and yeast in a large bowl.

We add the yogurt to the dry ingredients.

We gradually add the warm water, then the oil, and stir with a wooden spoon or spatula until a slightly sticky dough forms.

Once the dough comes together and no dry flour remains, we transfer it to a floured surface.

We knead the dough by hand for 5–8 minutes until it becomes smooth and elastic.

We lightly grease a bowl with oil, place the dough inside, and coat its surface with oil as well.

We cover the dough and let it rise for 1 to 1½ hours until it doubles in size.

After rising, we transfer the dough to a floured surface and divide it into 6 or 7 equal balls.

We roll each ball very thin using a rolling pin.

We heat a pan over medium heat, then place the rolled dough in it.

We wait for the bread to puff up, then flip it to the other side until it becomes golden on both sides.

We can brush the bread with melted herb butter after cooking or leave it plain to make sandwiches.

Tips: Roll the dough as thinly as possible so it puffs up nicely while cooking. Keep the heat at medium so the bread cooks evenly without burning. Brushing the bread with butter while it’s still warm gives it a delicious flavor.