I know that’s a pretty steep promise, but trust me, this is some delicious bread. Ever since a friend’s mom taught me to make it two years ago, I’ve been hooked {…thanks mommanita!} it is my ALL TIME favorite…Syrian Flat Bread! Anyway, I made it for supper tonight and thought maybe now would be a good time to share!

Ok i think that’s enough raving about it. Let’s get down to business.

Here’s what you need to get started:

2 T yeast

2 c milk

3 T sugar

3 T shortening {i usually use oil}

2 tsp salt

5-6 c flour

First, heat the milk, sugar, oil, and salt until warm to the touch {so that the yeast is happy but not dying from heat stroke}. Add the yeast and let sit to proof. Then stir in flour, adding until it feels stiff enough to knead. Empty onto the table and knead {as you would with normal bread}. Here’s what it should look like about now…

Let the dough rise {in a slightly oiled bowl} until double, punch down and let rest for 10 minutes. You should start preheating the oven at 400 degrees about now.

Now here’s where the “flat” part comes in. The dough needs to be cut into 36 balls {that’s about how many you can get from one recipe…unless you want them to be huge in the end}. Mine are never perfect, some are bigger and some smaller. I usually cut the dough in half, and then each half in sixths, and each sixth in thirds….if that makes any sense. But whatever works for you is fine. They will now look like this…{I apologize for the blurry-ness…I was in a bit of a hurry at this point}

Roll the balls out with a rolling pin as flat as you can get them. Sometimes I even stretch them with my hands a little more after I stop rolling. Place them on an ungreased cookie sheet and bake until they get puffed and browned {but not burnt}. I do about 8 minutes, divided between two racks in the oven…so 4 minutes on the bottom rack, 4 on the top rack.

And there you have it! Beautiful. They can be eaten with soup, or with butter and jam, or honey, or eggs, or made into pizzas, or just whatever! Love it.