• 24servings
  • 130minutes
  • 125calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups warm water

  2. 2 (1/4 ounce) packages active dry yeast

  3. 1 tablespoon salt

  4. 6 cups all-purpose flour , sifted

  5. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, scatter the yeast over the warm water and stir until dissolved.

  2. Add the salt.

  3. While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.

  4. Put the dough into a large, greased bowl and turn dough to grease all sides of it.

  5. Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

  6. Preheat oven to 375-degrees F.

  7. Punch dough down gently.

  8. Divide the dough into 24 equal portions and shape them each into smooth balls.

  9. Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.

  10. Let rest undisturbed 15 minutes more.

  11. Roll out each ball into a 6-inch diameter circle.

  12. Place on greased baking sheets.

  13. Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.


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