bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a wellfloured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 25 cm in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1.5 to 2 minutes then turn over to the other side for 1 to 1.5 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen between 8 and 25 cm in diameter. =============== Reply 21 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z TVFN (50 OR SO) To: TMVM93B SHARON KLINGER Date: 0.73333333333333