Bedouin Bread

1 oz fresh yeast cake
1 tbs. sourwood honey (local honey is fine)
1 1/4 cups tepid water
1 tsp. salt
3 1/2 cups flour


Dissolve yeast and honey in tepid water. Sift in the flour and salt. Mix well and knead lightly on a floured board. Cut dough into 8 pieces and shape into rounds. Roll or flatten with your hands until 5 inches across and 1/4 inch thick. Place on lightly greased cookie sheet, cover with a clean towel and let rise in a warm place for an hour or two. Let them rise to the thickness of 1/2 or 3/4 inch. Then bake in hot oven (500 degrees) for 7 to 8 minutes.