Description
Traditional Syrian bread with Dr Leah Abraham (1/3 batch) Traditional Syrian Bread (credit to Sukar Abraham) Dough / Rise 1 Add sugar to water. . 1.5 C warm water (110 to 115 deg F) ¼ c sugar Warm sugar water to 110 to 115 deg F Sprinkle yeast into warm sugar water, let stand until foamy (~ 5 to 10 min) 1 package (~2.5 tsp) active dry yeast In a large bowl, measure and place flour, salt and oil 5 2/3 C flour 1/2 to 1 tsp salt 1/4 C vegetable oil Add yeast mix to flour mix + knead until the dough is smooth and springy (kneading lines up glutens for good rising) ~ 10 minutes Cover the bowl with a tray, then with a blanket and place somewhere warm (like near heat vent) to rise ~ 2 hours Balls / Rise 2 Punch down and knead twice through, cut, roll into balls (~ tangerine to grapefruit size) Allow the balls to rise 1 hour, covered (the warmer the better) Discs / Rise 3 Pat out balls into pancake shape discs Cover the discs and rise 45 minutes Bake Poke air holes with a fork (optional if you want loaves to be flat) Bake 400 F about 3 minutes per side Bake until lightly brown http://www.actontv.org
