Syrian Khobz is the ubiquitous daily bread of the Levant. Thinner than Western-style pita, it puffs up dramatically in the oven to create a perfect pocket for stuffing with falafel, shawarma, or hummus.
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6 items
Activate the active_dry_yeast and sugar in 0.5 cup of the warm_water for 10 minutes until frothy
Mix the flour and salt in a large bowl, then add the yeast mixture, remaining water, and vegetable_oil
vigorously for 10 minutes on a surface until the dough is very smooth and elastic
Place in an oiled bowl, turn to coat, cover, and let rise for 90 minutes until doubled
Gently deflate the dough and divide into 8 pieces, shaping them into smooth balls
Cover the balls and for 20 minutes to relax the gluten for rolling
Preheat oven to 500°F (260°C) with a baking steel or stone on the bottom rack
Roll each ball into a very thin circle (about 1/8 inch thick) being careful not to crease it
Place the rolled rounds on a cloth and again for 5 minutes
Bake one or two at a time on the hot stone for 3 minutes until they balloon up completely
