Syrian Bread
Syrian bread arrives at the table still warm from the oven, its surface blistered and yielding. The dough's magic lies in a long fermentation, which develops complex flavors that a quick rise cannot achieve. A generous brush of oil before baking creates a tender crumb and slight richness without heaviness, making this bread essential for scooping mezze or wrapping grilled vegetables. This is everyday bread in Syria, which means it's worth mastering.
Instructions
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
Turn dough out onto a lightly floured surface.
Divide 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..
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