|Grilled Lamb served with Syrian Bread|
So I did what anybody would do, I searched the internet, and found this recipe on:
I modified it just a bit by using less yeast, I also doubled the recipe, which would have called for 3 teaspoons of yeast I used one package of dry yeast or 2-1/4 teaspoons. Sue’s recipe mixes the dough in a bread machine, but I used my KitchenAid Stand Mixer.
By doubling the recipe, I yielded one nice 12-inch flat bread and four small about 8 inches round flat breads.
It came out perfect and was a delightful add to our grilled lamb on the rod, so thank you. Sue Litster.
As always thanks for stopping by and I hope you enjoy.