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Syrian Or Lebanese Bread Recipe
|Active dry yeast||2 (or 1 yeast cake)|
|Water||1⁄3 Cup (5.33 tbs)|
|Flour||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Milk||1 (as required)|
Serving size: Complete recipe
Calories 1536 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1945.7 mg81.1%
Total Carbohydrates 328 g109.2%
Dietary Fiber 10.5 g42.1%
Sugars 31 g
Protein 40 g80.6%
Vitamin A Vitamin C
Calcium 6% Iron 100.6%
*Based on a 2000 Calorie diet
Stir and set aside to rise for about ten minutes.
Sift the three cups flour with the salt.
Add the yeast mixture.
Knead, adding the one cup water gradually to make a stiff but not dry dough.
Add more water if needed to have a very smooth dough.
Set in a warm place to rise until doubled in bulk.
Punch the dough down.
Divide into six to eight round balls.
Place on a lightly floured surface.
With a rolling pin, flatten into 1/2-inch thick circles.
Cover with a kitchen towel and let it rise again for fifteen to twenty-five minutes.
Brush with milk.
Heat the oven to 500 degrees for about fifteen minutes.
Place the bread on baking sheets and bake for eight 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.