| Syrian Bread |
| 2 Packs Active Dry Yeast 1 T Flour 3 C Flour 1 T Salt |
| 1/3 C Water 2 T Sugar 1 C Water |
| Sprinkle the yeast with 1/3 C water and add 1 T flour and 2 T sugar. Stir and set aside to rise for about 10 minutes. Sift the flour with the salt. add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry dough. set in a warm place to rise until doubled in bulk. Punch it down. Divide into 6 to 8 round balls. Place on a lightly floured surface with a rolling pin, flatten into 1/4 in thick circles. Cover with a towel and let it rise again for 15 to 25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake 8 minutes until puffed up. Pull it out when it puffs. Place the warm bread into plastic bags to soften. These only stay fresh for 1 day, so if you have too many freeze them when they are cool. |
| I have learned a few things since posting this... line the bottom of your oven with bricks, and cook the bread directly on the heated bricks. You can use the bricks for pizza too, and they keep your oven temp. even. Also, you can make this dough in your bread maker, and it comes out just fine. |