Syrian Bread - cooking recipe

Ingredients

5 lb. flour
2 pkg. yeast
1/2 c. sugar
2 tsp. salt
1/2 c. Crisco
6 c. water

Preparation

Sift 1/2 the flour; add sugar and salt and finish sifting flour.
Pastry blend in shortening.
Dissolve yeast in
1 cup warm water and knead in with about 5 more cups of water.
Keep dipping hands in warm water while kneading to get all flour mixed in well. Cover and let rise for 2 hours (past top of pan).
Break into pieces the size of a tangerine and roll out with flour 1/4-inch thick (size of a saucer).
Let rise 1 hour; bake for 5 minutes at 450\u00b0 and rub with Crisco.