| 1 | Makes 12 loaves oven temperature: 260¦c (500°F) cooking time: 4 minutes each lot soak yeast in ?cup water and stir to dissolve. |
| 2 | Sift flours into a mixing bowl, remove 1 cup flour and keep aside. |
| 3 | Blend remaining water and salt into yeast liquid and pour into flour. |
| 4 | Mix in a little of the flour to thicken liquid, cover and leave in a warm place for 10-15 minutes until frothy. |
| 5 | Blend in remaining flour in bowl, then beat by hand for 10 minutes, or on electric mixer using dough hook for 5 minutes. |
| 6 | Turn onto a floured board and knead in enough of the reserved flour to make dough smooth and satiny. |
| 7 | Return to bowl, sprinkle top of dough lightly with flour and stretch a sheet of plastic film over top of bowl. |
| 8 | Leave in a warm place until doubled in bulk - about 30 minutes. |
| 9 | Preheat oven. |
| 10 | Punch down dough and turn out on board. |
| 11 | Knead a little, then divide into 12 equal portions. |
| 12 | Place a heavy flat griddle or baking sheet on centre shelf in oven and heat for 10 minutes. |
| 13 | Grease with a wad of paper towelling dipped in oil. |
| 14 | Roll out each portion to a 15 cm (6 inch) round and prick with a fork. |
| 15 | Brush top lightly with oil and spread on 1 teaspoon hilbeh. |
| 16 | Lift 2 loaves onto a lightly floured, flat-edged baking sheet or plywood board and slide onto heated griddle or baking sheet. |
| 17 | Bake in hot oven for 4 minutes. |
| 18 | Top may be lightly browned under a hot grill. |
| 19 | As breads are removed, wrap in a cloth to keep them warm and soft. |
| 20 | Serve warm. |
| 21 | Note: if breads begin to puff up during cooking, press top with a folded cloth. |
| 22 | Breads should be bubbly, but should not form a pocket. |
