2 pound flour
1 pack dry yeast
2 tbsp sugar
2 tsp salt
2 tbsp ground fenugreek
8 cups of water
In a small bowl mix 1 cup of warm water, 1 tbsp of sugar and the yeast and put it aside for about 15 minutes until foam is created.
In a large bowl mix the four, 1 tbsp sugar, the salt and the fenugreek.
Add the yeast mix and 2 cups of water and mix well.
Continue to add the rest of the water 1 cup at a time and mix until a smooth paste is created.
Let the mix rise in the refrigerator for about 1 hour until the volume doubles and bubbles are created on top.
Heat a non sticky pan and oil it with margarine or oil with a very thin layer.
Pour about 1 cup of the mix and flatten it to cover the whole pan.
Lower the heat to medium, cover the pan and let cook for about 5 minutes until the bottom is golden and them flip it and brown the other side.
If the inside is not cooked enough lower the heat.
Serve either with a sweet paste such as chocolate frost or a syrup or a non sweet paste such as tahina, Yemenite hilbeh, or else.