In a bowl combine the milk, oil, sugar, salt, baking powder and yeast. Add 2 cups of Al Baker flour and stir using a wooden spoon until mixed well, adding enough of the remaining Al Baker flour to make a soft dough that does not stick to the bowl. Knead the dough adding more Al Baker flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape into a ball.
Lightly butter a large bowl. Add the dough and turn to coat with the butter. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it doubles in size, 1 1/2 to 2 hours.
Heat oven 400F. Cut dough into 20 balls, shape each ball to circle, Place rounds on a floured baking sheet. Let it rest for 10 minutes.
Topping: in bowl put meat, salt, pepper, spices, sumac, tomato, syrup, and mix well with your fingers. Divide on dough rounds, press well. Sprinkle with nuts.
In a bowl combine the milk, oil, sugar, salt, baking powder and yeast. Add 2 cups of Al Baker flour and stir using a wooden spoon until mixed well, adding enough of the remaining Al Baker flour to make a soft dough that does not stick to the bowl. Knead the dough adding more Al Baker flour if needed, until the dough is smooth but still soft, 6 to 7 minutes. Shape into a ball.
Lightly butter a large bowl. Add the dough and turn to coat with the butter. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it doubles in size, 1 1/2 to 2 hours.
Heat oven 400F. Cut dough into 20 balls, shape each ball to circle, Place rounds on a floured baking sheet. Let it rest for 10 minutes.
Topping: in bowl put meat, salt, pepper, spices, sumac, tomato, syrup, and mix well with your fingers. Divide on dough rounds, press well. Sprinkle with nuts.
Patent Flour
