ARAB BREAD                      Makes 6 loaves

5 to 6 cups unsifted flour
1 tablespoon sugar
2 tablespoons salt
1 package Fleischmann's Active Dry Yeast
2 cups very warm tap water (120-130 F.)

    In a large bowl thoroughly mix 2 cups flour, sugar, salt and 
undissolved Fleischmann's Active Dry Yeast.
    Gradually add tap water to dry ingredients and beat 2 
minutes at medium speed of electric mixer, scraping bowl 
occasionally.  Add 3/4 cup flour.  Beat at high speed 2 minutes, 
scraping bowl occasionally.  Stir in enough additional flour to 
make a soft dough.  Turn onto lightly floured board; knead until 
smooth and elastic, about 8 to 10 minutes.  Place in a greased 
bowl, turning to grease top.  Cover; let rise in warm place, 
free from draft, until doubled in bulk, about 1 hour.
    Punch dough down; turn out onto lightly floured board.  
Cover; let rest 30 minutes.  Divide dough into 6 equal pieces; 
shape each into a ball.  On a lightly floured board, roll each 
ball into an 8-inch circle; place on a lightly floured baking 
sheet.
    Slide the circle directly onto the floor of a very hot oven 
(450 F.) or into a preheated iron skillet placed on the lowest 
rack of a very hot oven (450 F.).  Bake about five minutes, or 
until done.  (Tops will not be brown.)  Lightly brown tops of 
bread by placing under hot broiler (450 F.) 3 inches from source 
of heat for about 1 minute, or until browned.