bataw or zallout bread

Name: bataw or zallout bread
Ingredients: Course Appetizer; Cuisine Egyptian; 1/2 cup yeast; 1 Small onion; 3 cups Corn/Barley flour; Pinch salt; 2 cups Warm water; Handful Radda (Bran); Place yeast in a yeasting bowl. Add onion and leave overnight. 1. Place yeast in a yeasting bowl. Add onion and leave overnight.; Remove onion. Sieve flour and salt then add to yeast. Knead in high motions, stretching the dough to allow air to pass through and gradually add water.; Leave to rise for around 1/2 hour. Warm the oven up.; Prepare a piece of wood with a long handle and use it to place bread in oven. Sprinkle with radda. After damping your palms with water, shape dough into little balls and place in the hot oven.; Leave for 10 minutes until turns golden brown

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[recipe] Contributor: Ahmed Ali, 62 Place: Damitte, Egypt Recipe’s Personal Background How did you learn this recipe? Has been handed down from generatio. Conti

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Ingredients

Course Appetizer
Cuisine Egyptian
1/2 cup yeast
1 Small onion
3 cups Corn/Barley flour
Pinch salt
2 cups Warm water
Handful Radda (Bran)
Place yeast in a yeasting bowl. Add onion and leave overnight. 1. Place yeast in a yeasting bowl. Add onion and leave overnight.
Remove onion. Sieve flour and salt then add to yeast. Knead in high motions, stretching the dough to allow air to pass through and gradually add water.
Leave to rise for around 1/2 hour. Warm the oven up.
Prepare a piece of wood with a long handle and use it to place bread in oven. Sprinkle with radda. After damping your palms with water, shape dough into little balls and place in the hot oven.
Leave for 10 minutes until turns golden brown