syrian or lebanese bread
| Measure | Ingredient |
|---|---|
| 2 packs | Active dry yeast or 1 yeast cake |
| ⅓ cup | Water |
| 1 tablespoon | Flour |
| 2 tablespoons | Sugar |
| 3 cups | Flour |
| 1 cup | Water |
| 1 teaspoon | Salt |
Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of 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 the dough down. Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into ¼ inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997
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