Syrian Bread

(Pat Dickson)

This is an excellent bread and it freezes well.

5 pounds sifted all-purpose white flour
1 envelope yeast (1/4 oz)
1/2 cup Canola vegetable oil
1 tablespoon salt
1 1/2 quarts warm water

Mix all ingredients together in a large bowl, turning out onto a lightly-floured surface to knead until all of the flour is worked in.  Place dough in a lightly greased bowl, cover, with a towel, or put in a plastic bag, and let rise until double (about 1 hour).  Remove dough from bowl and separate into 24 portions.  Form each portion into a round ball, place on lightly floured surface and cover with a cloth.  Let rise 30 minutes.  Turn oven on to broil.  Take one ball at a time and pat out flat on lightly floured surface or flop it from one hand to another into a circle.  When it is about 5- to 6-inches in diameter (or 15-inches for a large one), it is ready for the oven.  While you are baking one batch of bread, you should be forming the next batch for baking.  Place one large or two or three smaller ones at a time on a large ungreased cookie sheet and place under the broiler (5-inches away from the flame) for about 3 minutes or until lightly browned.  Turn bread over and cook other side for 2 to 3 minutes, until lightly browned.  Cool on a wire rack. Continue baking rest of bread in this manner.  Makes 24 Syrian Bread.  When bread is cool, you may freeze it for later use.