Talamee

Activate the Yeast: In a large measuring cup, dissolve the sugar in 1 cup of the lukewarm water. Sprinkle the active dry yeast over the sugary water. Let stand for 10 minutes, or until the yeast is foamy and activated. (10 minutes)

Prepare the Dough: In a large bowl, combine the yeast mixture with the remaining 3 cups of lukewarm water and vegetable oil. Gradually add about half of the flour, mixing until well blended. Continue to gradually incorporate the remaining flour until the dough becomes stiff enough to handle. (5 minutes)

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. The dough should be soft and slightly tacky but not overly sticky. (10 minutes)

First Rise: Lightly grease a large bowl with vegetable oil. Place the kneaded dough into the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. (90 minutes)

Shape the Dough: Gently punch down the risen dough to release any air. Divide the dough into roughly equal-sized portions, about the size of a grapefruit. Form each portion into a smooth ball. Cover the balls with a cloth and let them rest for 30 minutes. (35 minutes)

Flatten and Prepare for Baking: On a lightly floured surface, flatten each ball of dough to approximately 1/2 inch thickness, using your fingers to gently press and shape them into circles about 8 inches in diameter. Place the flattened rounds on a lightly oiled baking sheet. Let them rest for 10 minutes while you preheat the oven. (10 minutes)

Bake the Talamee: Preheat your oven to 450 degrees F (230 degrees C). Bake the rounds for 10-12 minutes, or until the tops are lightly golden brown. (10 minutes)

Finish and Serve: Remove the baked Talamee from the oven and immediately brush the tops with melted butter. This adds a delicious richness and sheen to the bread. Serve warm and enjoy!