Syrian Pocket Bread

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°.)