Patent Flour
In a bowl combine the water, 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. 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 oil a bowl. Add the dough and turn to coat with oil. Cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, 1 1/2 to 2 hours.
Cut dough into 4 pieces. Shape to a ball. Leave to reset few minutes. Roll it to 9-inch circle. Heat a flat frying pan, place the dough until golden then turn on the other side. Cool. Then sprinkle with chicken stock.
In pot put onion, olive oil, salt, pepper, cook few minutes until wilted. Add Sumac, arrange onion and chicken on top of each bread. Sprinkle with nuts.
In a bowl combine the water, 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. 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 oil a bowl. Add the dough and turn to coat with oil. Cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, 1 1/2 to 2 hours.
Cut dough into 4 pieces. Shape to a ball. Leave to reset few minutes. Roll it to 9-inch circle. Heat a flat frying pan, place the dough until golden then turn on the other side. Cool. Then sprinkle with chicken stock.
In pot put onion, olive oil, salt, pepper, cook few minutes until wilted. Add Sumac, arrange onion and chicken on top of each bread. Sprinkle with nuts.
Patent Flour
