Bedouin Bread -
Bedouin bread dates back many thousands of years for the Bedouin people. To them, bread was a good treat to have. The way Bedouins eat has not changed very much to at all over the years. They maintain a primary nomadic way of life. They mostly eat bread, dates, lamb, mutton, goat and sometimes camel meat. They also drink the milk of some of these animals. They cook delicately and their food is rich with natural flavor. Also they eat the wild game and berries that are found in the deserts of the world. When you dine in a Bedouin home you accept hospitality and protection of one's host. You keep the protection for three days no mater how far away you travel. Also traditionally Bedouin food is eaten with your fingers. Bedouin bread is made with yeast cake, honey, tepid water, flour, and salt. Yeast cake is a small cake that has moist yeast in it. This is usually used for fermenting beer or whiskey and in raising bread. Tepid water is lukewarm. It is usually used when baking breads.

Bedouin Bread -


  1. 1 ounce fresh yeast cake
  2. 1 tablespoon honey
  3. 1 1/4 cups tepid water
  4. 3 1/2 cups flour
  5. 1 teaspoon salt

How to cook:
1. 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.

2. 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.

3. Preheat oven to 500°F.

4. Let rise to thickness of 1/2 or 3/4 inch. Bake in pre-heated 500° F oven for 7 to 8 minutes.

This makes: 1 loaf