I make syrian/lebanese bread all the time but pat it into rounds the size of a tennis ball then I use a rolling pin making dough thin and edges thin. I use my hands and wrists (like tossing pizza dough) stretching and tossing to desired thinness, dusting it lightly with flour then "bake" it on an electric griddle til bubbles appear brown, turn and bake other side til lightly brown bubbles appear. This takes only a few seconds. I then stack them between two dishtowels until all dough is used up and let them cool before packaging into plastic bags. Much easier than the hot oven. We love the flat type of bread.
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I make syrian/lebanese bread all the time but pat it into rounds the size of a tennis ball...