Syrian Bread

Method6 steps

1. 1

   Step 1: Put all the measured water (1⅛ cups), vegetable oil (2 tbsp), white sugar (½ tsp), salt (1½ tsp), dough flour (3 cups) and active dry yeast (1½ tsp) into the bread-machine pan in the order recommended by its manufacturer. Select the Dough cycle and let the complete mixing, kneading and rising cycle finish.

   Uses 1⅛ cups water for bread-machine dough · 2 tbsp vegetable oil for dough · ½ tsp white sugar for dough · 1½ tsp salt for dough · 3 cups all-purpose flour for dough · 1½ tsp active dry yeast for dough

2. 2

   Step 2: When the Dough cycle is almost complete, preheat the oven to 245°C / 475°F with a baking stone or suitable baking sheets inside so the baking surface becomes hot.

3. 3

   Step 3: Lightly flour the work surface with the separate dusting flour. Turn out all the completed dough, divide it into eight equal pieces and form all eight into rounds.

   Uses All the finished dough · A little extra all-purpose flour to dust the work surface

4. 4

   Step 4: Cover all eight rounds with a clean damp cloth and let them rest until the dough is relaxed enough to roll thinly without springing back.

   Uses All eight dough rounds

5. 5

   Step 5: Roll the first two rested rounds into thin flat circles about 8 inches / 20 cm across. Bake both on the preheated sheets or stone at 245°C / 475°F until puffed, golden and cooked through, about five minutes. Lift the baked breads onto a clean cooling rack.

   Bake the first pair until puffed and golden · 5 minUses First two of the eight rounds; keep the remaining six covered

6. 6

   Step 6: Roll and bake the remaining six rounds in three more pairs, using the same hot baking surface and about five minutes per pair, until each is puffed, golden and cooked through. Set each baked pair on the cooling rack, then serve the complete batch of eight rounds.

   Uses Remaining six rounds, baked as three more pairs · Both already baked flatbreads