Description
Put in mixer:
2 cups flour
1 pkg. dry yeast
1 Tbsp. sugar
2 tsp. salt
2 cups warm water (130° F.)
Mix: 2 minutes at medium speed
Add: 1 cup flour Mix: 2 minutes high speed
Add: 3-4 cups flour / enough to make stiff dough
Knead: 10 minutes
Let rise: 1 hour Divide in 6 balls.
Let it rise 20 minutes covered.
Roll out and bake at 550° degrees for 5 minutes on lowest rack of preheated oven in preheated skillet or heavy pan. Bread does not look done, but do not bake more than 5 minutes.
Before eating, toast or brown just until brown.
(Editor's note: Most ovens do not go to 550°, so experiment at 500° degrees or lower at 450°.)
Citation
“Syrian Pocket Bread,” Armenians of Whitinsville, accessed November 14, 2024, https://armeniansofwhitinsville.org/items/show/574.
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