��� Syrian Flatbread

To your mixer add:

v 1 cup starter very vigorous at 166% hydration � 9 oz

v 1 cup water � 8 oz

v 3/4 cup evaporated milk � 6 oz

v 3 Tablespoons melted butter or oil � 1.5 oz

v 3 tsp salt (1 Tablespoon) - .6 oz

v 4 cups all purpose flour � 17.6 oz

v 2 cups whole wheat flour -8.4 oz

Mix up the ingredients in your mixer or by hand and let autolyse. Then mix again for 3 - 5 minutes. Bulk ferment for 4 - 6 hours or until doubled. Then divide the dough into 7 pieces of about 7 oz each, roll into balls and let rest for 5 - 10 minutes. After resting, roll out the pieces of dough about 1/4 inch thick. You can roll the dough in sesame seeds for flavor and looks. Then let the dough proof again for about two hours. In a preheated oven (500 degrees),  on a hot stone, gently stretch the dough out slightly and throw the dough onto the top of the hot stone. Bake for 4 minutes on each side. The dough puffs up into a balloon after the first 4 minutes. If the flatbreads aren�t soft enough bake on each side for less time. Serve cut in half for pita sandwiches or warm with butter. These are very delicious! These Syrian Flatbreads were about 8 inches in diameter when done baking, if you want them smaller cut the dough into 4 or 5 ounce pieces. Here are the results:

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copyright Sept 2007

This recipe makes approximately 3 lbs 3 oz of dough.

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Baker�s Percentages

Sourdough Starter�������� 9 oz��������������������� - 30.6%

Water/milk/ ����������������� 14 oz����������� ��������� - 47.6 %

Oil��������������������������������� 1.5 oz���������� ��������� - 5.1 %

Salt������������������������������� .6 oz�������������������� - 2.0 %

Flours��������� �� ������ ����������26 oz ������� � ��������� - 88.5 %

Total weight of dough�� 3 lbs 3.1 oz������������ - 173.9 %

Total flour��������������������� 1 lb 13.4 oz������������ - 100 %

Total water������������������� 1 lb 3.6 oz������������� - 66.8%

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