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Syrian Bread

Reviewed: Nov. 9, 2009
this is a great recipe! i've been adding mahlab (ground cherry pits) to the dough to give it an extra authentic flavor. you can find mahlab at international or arabic grocery stores. i also tried making the recipe using wheat flour. it doesn't come out quite as nice and fluffy, and the loaves didn't puff as they should. it was still good, but not as good as with white flour. if you use wheat flour, i would suggest using the full amount of salt. i decrease the salt to 1 t. when making it with white flour, but the wheat flour needs the whole 1.5t to make it taste better.
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