Syrian Bread Chef John&#39;s Recipe

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Syrian Bread

"Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner."

Ingredients :

1 1/8 cups water
2 tablespoons vegetable oil
1/2 teaspoon white sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
Preheat oven to 475 degrees F (245 degrees C).
Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

Notes :

If you don't have a bread machine, combine 1/2 cup lukewarm water and 1/2 teaspoon sugar in a mixing bowl. Stir in yeast, and set aside until yeast is creamy and bubbly, about 5 minutes. Add remaining water, oil, salt, and flour. Mix on low speed using the dough hook until the gluten is fully developed, about 10 minutes. (You can also knead by hand on a floured surface until dough is springy and feels silky to the touch, 10 to 15 minutes.) Transfer dough to an oiled boil, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Proceed with the recipe as directed in Step 3.

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