Syrian Flatbread

This bread dough can be made in the bread machine and then rolled out and baked by hand, or you can do the whole thing by hand!

Ingredients:
1 1/8 cups water
2 Tablespoons vegetable or olive oil
1/2 teaspoon white sugar
1 1/2 teaspoons salt
3 cups all-purpose flour
1 1/2 teaspoons active dry yeast

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
If you don’t have a bread machine, add the yeast to the water, then the oil and sugar. Sift together the salt and flour, then mix in. Knead the dough until smooth, put into a lightly oiled bowl, turning to coat the dough round, and let rise an hour and a half in a warm place.
2. Preheat oven to 475 degrees Fahrenheit
3. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 3-4 minutes, then flip and bake for another minute or two. Repeat for remaining loaves.
(Note: if you prick them with a fork they will not rise to such a great extent. It depends on what you want them for. Also, you may have to play with the baking time—if you want really soft ones, don’t cook them too long, and if you want really nice golden brown ones, then cook them longer, etc.)