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"A traditional Syrian yeast bread, that is a own family recipe that has been handed down from era to era. It is straightforward and scrumptious, remarkable with stews and hearty meals, or grilled with jam."
- 1 teaspoon sugar
- four cups lukewarm water
- 1 (.25 ounce) envelope energetic dry yeast
- five pounds all-purpose flour
- 1 teaspoon vegetable oil
- 2 tablespoons butter, melted
|Prep : 1H||Cook : 24M||Ready in : 2H|
- Dissolve sugar in about 1 cup of the water. Sprinkle the yeast over the top. Let stand for about 10 minutes, till foamy.
- In a large bowl, mix collectively the yeast mixture, water, oil, and approximately half of the flour till well blended. Gradually blend within the relaxation of the flour till the dough is stiff enough to take out of the bowl. Knead on a floured floor till smooth and elastic, approximately 10 mins. Place dough in a greased bowl, and cowl with a cloth. Permit to rise in a heat place until doubled in length. This will take 1 to two hours.
- Divide dough into sections approximately the size of a grapefruit. Form into easy balls, cover with a material, and allow rise again for approximately 30 minutes.
- On a gently floured surface, flatten each ball to 1/2 inch thickness, pressing out together with your palms. Circles ought to be about eight inches across. Place on an oiled baking sheet. Let rest for about 10 mins, or even as you preheat the oven .
- Preheat the oven to 450 stages F (230 ranges C).
- Bake rounds until the top is gently browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.
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