An elevated rendition of traditional Syrian Bread, focusing on premium ingredients and refined techniques to achieve a flat, soft, and exquisitely flavored bread. Perfect for dipping or as a sophisticated accompaniment to a variety of dishes, this version ensures a superior crust and tender interior.
2 tablespoons - High-Quality Extra Virgin Olive Oil
0.5 teaspoon - Granulated Sugar
1.5 teaspoons - Fine Sea Salt
3 cups - Strong Bread Flour
1.5 teaspoons - Instant Dry Yeast
For Dusting
Fine Semolina Flour
For Finishing
Flaky Sea Salt
Optional Garnish
Za'atar
Instructions
Begin by adding the precisely measured filtered warm water (105-115°F), high-quality extra virgin olive oil, granulated sugar, fine sea salt, strong bread flour, and instant dry yeast to your bread machine pan.
Ensure you follow the specific layering order recommended by your bread machine manufacturer, typically liquids first, then dry ingredients, with yeast placed last to avoid premature activation. Select the 'Dough' cycle and press 'Start'.
Approximately 15-20 minutes before the bread machine's 'Dough' cycle completes, preheat your oven to a scorching 475°F (245°C). Critically, place a baking steel or a heavy pizza stone in the oven during this preheating phase to ensure it reaches a formidable temperature, providing superior heat retention for a perfectly blistered crust.
Once the dough cycle finishes, carefully remove the risen dough from the bread machine pan. Transfer it to a clean work surface that has been generously dusted with a blend of unbleached all-purpose flour and fine semolina flour. This blend aids in achieving a desirable non-stick surface and adds a subtle texture.
Gently divide the dough into 8 equal pieces, handling it minimally to preserve its airy structure. Roll each piece into a small, taut ball. Cover these dough rounds with a clean, slightly damp kitchen towel to prevent them from drying out and allow them to relax for 10-15 minutes. This crucial resting period ensures the gluten relaxes, making the dough easier to roll thinly.
Take one dough ball and, on your lightly floured and semolina-dusted surface, use a rolling pin to meticulously flatten it into a consistently thin circle, approximately 8-9 inches in diameter. The goal is an even thickness to guarantee uniform puffing during baking. Repeat with a second dough ball.
Carefully transfer these two flattened dough circles onto the screaming hot preheated baking steel or pizza stone. For an extra layer of flavor and a beautiful golden sheen, lightly brush the tops of the dough with a whisper of extra virgin olive oil just before baking.
Bake for precisely 4-6 minutes, or until the bread dramatically puffs up like a balloon and achieves a delicate, mottled golden-brown hue. The swift, high heat is essential for this characteristic puff.
Immediately upon removing the perfectly baked bread from the oven, lightly brush with a touch more extra virgin olive oil. If desired, sprinkle generously with flaky sea salt and/or a fragrant za'atar blend for an aromatic finish.
Transfer the warm bread to a clean kitchen towel and cover it. This technique traps steam, keeping the bread wonderfully soft and pliable.
Repeat this process with the remaining dough balls, baking two at a time, until all loaves are cooked.