Syrian Or Lebanese Bread
|Active dry yeast||2 (or 1 yeast cake)|
|Water||1⁄3 Cup (5.33 tbs)|
|Flour||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Milk||1 (as required)|
Sprinkle the yeast over the water and add the one tablespoon flour and sugar.
Stir and set aside to rise for about ten minutes.
Sift the three cups flour with the salt.
Add the yeast mixture.
Knead, adding the one cup water gradually to make a stiff but not dry dough.
Add more water if needed to have a very smooth dough.
Set in a warm place to rise until doubled in bulk.
Punch the dough down.
Divide into six to eight round balls.
Place on a lightly floured surface.
With a rolling pin, flatten into 1/2-inch thick circles.
Cover with a kitchen towel and let it rise again for fifteen to twenty-five minutes.
Brush with milk.
Heat the oven to 500 degrees for about fifteen minutes.
Place the bread on baking sheets and bake for eight 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.