yeast by dissolving the yeast & sugar in 1
cup lukewarm water for 5 to 10 minutes.
Mix 14 cups
flour and salt together in a large bowl,
reserving 1 cup flour for kneading. Add 5
cups lukewarm water, oil, and the yeast
mixture all at once to flour. Stir with
wooden spoon or with hands until dough
sticks together. Turn out onto a floured
board or cloth and knead very well.
Gradually add the reserved flour to keep
dough from sticking. Kneading may take 10 to
15 minutes. Dough is ready when it feels
elastic; bubbles will break on the surface
when you form it into a ball.
NOTE: It is
important to knead this dough sufficiently.
Proper kneading will insure that the breads
puff up, or balloon, during the short, very
hot baking time. Otherwise, the air pocket
that creates the top & bottom layers of
bread may not form completely.
Place in a
greased bowl and cover with a dry cloth. let
dough rise in a warm place, undisturbed,
until it doubles in size (about 2 hours).
Punch dough down. Oil hands and divide dough
into 25 to 30 balls the size of small
oranges. Again, cover them with a dry cloth
and place in a warm spot to rise for 30
ball into a 7 to 8 inch circle, 1/4 inch
thick or less. Place circles of dough on
flat boards or a table. Cover with dry cloth
and let rise 1 hour. Meanwhile, preheat oven
to 450 degrees.
breads on baking sheets, 2 per sheet. When
you remove the dough rounds to the baking
sheets, flip them so the top side becomes
the bottom side on the sheet. The moister
surface is now exposed and rises more easily
than the other, which may have dried out
slightly. Bake in mid-oven, 2 sheets (4
breads) at a time, for 4 to 6 minutes. After
2 to 3 minutes, the breads will rise and
balloon on the baking sheets. Bake 2 to 3
minutes longer, until just slightly brown on
breads onto a board to cool, and spray
immediately with water. Cover with a damp
cloth. When completely cool, flatten them
gently with your hand and stack in a pile.
Cover stack with a damp tea towel for 2 to 3