Syrian Bread

Step 1: Dissolve yeast and sugar in 1/2 cup of the lukewarm water.

Step 2: Let stand 5 to 10 minutes until foamy.

Step 3: In a large bowl, combine flour and salt.

Step 4: Add remaining water, the milk and dissolved yeast mixture.

Step 5: Begin stirring with a wooden spoon to combine and continue to mix until dough comes together, about 2 minutes.

Step 6: Then knead dough until a smooth and elastic ball is created.

Step 7: This will take about 5 to 10 minutes.

Step 8: Put dough in a greased bowl and turn it over to grease the top.

Step 9: Cover with a dish towel or plastic wrap, and let rise until doubled, about 25 minutes.

Step 10: Punch down dough and pull off sections to make a dozen dough balls, about 2 to 3 inches round.

Step 11: Place on a lightly floured surface, cover and let rise again until doubled, about 25 minutes.

Step 12: While dough is rising, preheat oven to 475 degrees with a pizza stone on the lowest rack.

Step 13: Once the balls have doubled, flatten them to 1/8 to 1/4 inch thickness.

Step 14: Place as many as will fit without touching each other on the hot stone and bake 5 to 7 minutes or until loaves are light golden brown and puffed up.

Step 15: Turn over and bake another 2 to 3 minutes.

Step 16: Remove breads to a rack to cool.

Step 17: Continue until all the dough is baked.

Step 18: When you remove them from the oven, you can eat them warm or put them into a clean, cotton white pillowcase to cool, and sprinkle a little water on them.

Step 19: They should all puff up, and they create their own pocket for filling with butter or delicious homemade Syrian cheese.

Step 20: To store: Cool and then put in an airtight bag or container.

Step 21: You can also freeze them.