Arab Bread with Sardin gravy

When I was staying in Alor Star a couple of years ago, I used to buy roti Arab or Arab Bread. This bread is available all the time in their night market. I used to buy and freeze them and it use to be so easy to just pull out an arab bread and prepare some gravy and dinner or breakfast is ready in a jiffy. Now in Penang, I can't find this bread anymore. I have tried in most of the night markets, frozen food stores, but still nobody even knows what this roti arab is in Penang. After some googling I found one recipe for this delicious bread. But of course, being a little health conscious, I have altered the recipe and in future I even might try to substitute the white flour with wholemeal flour. I will give both the original recipe and my own version of the Arab bread, but seriously there was not much difference in taste, but calories wise, mine is much lower than the original recipe. Here it is.

Arab Bread (My recipe)

500gm bread flour/high protein flour
1 tbsp canola spread
5 tbsp olive oil
1 packet Mauripan yeast
2 tbsp brown sugar
250 ml warm water
salt to taste

Method

In a bowl mix the yeast, sugar and water. Leave it for about 15 minutes until it froths. Now mix flour salt and the oils. pour the yeast mixture slowly kneading all the time. Add more water if necessary. Knead well for 20 minutes and let it rest for 30 min or until double the size. Punch down the dough. Divide the dough to about the size of a tennis ball. Pat the dough to a circular shape of 10 inches. Leave it rise again for 15 minutes. Now put the bread on a non stick pan and cook it on a very slow fire for approximately 3 minutes on each side. (Do not use any butter or oil).
Take out the bread and serve immediately with meat gravy or sardine gravy.

NOTE:

If you are not going to eat immediately, than microwave it for 30 sec before eating. You can even freeze the bread and heat it on pan before eating.

Arab Bread (Original Recipe)

500gm bread flour/high protein flour
6 Tbsp Vegetable Shortening
1 packet Mauripan yeast
4 tbsp sugar
250 ml warm water
salt to taste