Title: #73494 Syrian or Lebanese Bread
Categories: Lebanese Bread
Yield: 1 Servings
| 2 | pk | Active dry yeast or 1 yeast cake |
| 1/3 | c | Water |
| 1 | tb | Flour |
| 2 | tb | Sugar |
| 3 | c | Flour |
| 1 | c | Water |
| 1 | ts | 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 1/4 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. By novmom@juno.com (Angela Gilliland) on May 12, 1997