Recipe - Syrian Or Lebanese Bread

2 pack Active dry yeast or 1 yeast
cake
1/3 cup Water
1 tablespoon Flour
2 tablespoon Sugar
3 cup 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 One fourth inch thick
circles. Cover with a kitchen towel and let it rise again for 1525
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 MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997