Homemade Syrian Bread

In a large bowl, mix flour and salt. Set aside.

Take another bowl and combine sugar, 1/2 cup of water and yeast. Let it sit until the yeast is dissolved.

Make a well in the middle of the flour mixture, large enough so the yeast mixture will fit into the middle of it. Pour the mixture of water and yeast into the well. Let that rest for 10 minutes. The water will have some bubbles, indicating that the yeast reacted.

Then, combine flour, yeast mixture and the remaining water until you get a dough. The dough will be stickier than a pizza dough. Let it rest for 10 minutes.

Separate dough into small balls (2.5 inch diameter). Flour a work surface and knead each ball for 2 minutes. Cover them with a tea towel and let them rest for 3 hours. Then roll out each ball until it is about 2 inches thick.

Lay a tea towel out on a work surface. Then flour it and put the flattened pieces of dough on it. Don’t forget to flour both sides of the dough. Let the discs rest in a warm, draft-free place (not in the oven) for 25 minutes.

Preheat oven to 572 F (or higher if your oven goes that high). I baked the discs directly on the oven grates. But you can also put them in a frying pan over high heat and cook them until the both sides are a golden color. Bake/cook each disc 5 minutes or until each side is golden.

As soon as I took the breads from oven, I poured some olive oil, blue cheese and yogurt over the top and then added the sliced tomato.