Title: Syrian  or  lebanese  bread
 Categories: L, E, B, A, N
      Yield: 1 Servings
 
      2 pk Active dry yeast or 1 yeast
           Cake
    1/3 c  Water
      1 tb Flour
      2 tb Sugar
      3 c  Flour
      1 c  Water
      1 ts Salt
 
  Preparation : Sprinkle the yeast over water and add 1 tablespoon of
  flour and sugar. Stir and set aside to rise for about 10 minutes.
  Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead
  adding one cup water gradually to make a stiff, but not dry, dough.
  Set in a warm place to rise until doubled in bulk. Punch the dough
  down. Divide into 6 to 8 round balls.  Place on a lightly floured
  surface. With a rolling pin, flatten into 1/4 inch thick circles.
  Cover with a kitchen towel and let it rise again for 15-25 minutes.
  Brush with milk. Heat the oven to 500 degrees for about 15 minutes.
  Place the bread on baking sheets and bake for 8 minutes until puffed
  up. Then turn over so the other side browns also. When the bread is a
  little cool, place them in plastic bags to soften. Excellent for
  sandwiches.