Bread Cloth (Khoubiz Sorj)
To make this recipe you will require a sorj. This is a simple convex metal plate measuring between 12 in (30 cm) and 36 in (90 cm), which can be purchased at Lebanese or Indian stores. An ideal substitute is an old plough disc.
Makes: 8 - 16 rounds, depending on the size of the sorj
Cooking time: 3 - 5 minutes per round
2lb (1kg) Lebanese bread dough (See Lebanese bread recipes)
After the dough has risen divide it into about 16 small balls, depending on the size of the sorj.
With a rolling pin, roll each ball out as thinly as possible on a floured cloth. It is not necessary to keep an absolutely round shape but it should be as thin as cloth and have no holes in it. Place the sorj convexly (dome like) over a hotplate. When very hot, carefully lift the cloth bread onto it. Leave until cooked through and forming bubbles - approx 3-5 minutes. Peel the bread off the sorj and continue the process until all the bread is cooked.
This bread is used to roll up sandwich fillings of any description.