Talamee Recipe

Thursday, October 3, 2019 Add Comment Edit

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Recipe by: PLAINSIGHT

"A traditional Syrian yeast bread, this is a relations instructions that has been passed to the other end of from generation to generation. It is simple and delicious, great with stews and hearty meals, or grilled with jam."

Original instructions yields 24 servings (12 loaves)

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1 teaspoon sugar
4 cups lukewarm water
1 (.25 ounce) envelope busy dry yeast

5 pounds all-purpose flour
1 teaspoon vegetable oil
2 tablespoons butter, melted
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Directions

Dissolve sugar in on 1 cup of the water. Sprinkle the yeast over the top. Let stand for on 10 minutes, up to foamy.
In a large bowl, mix together the yeast mixture, water, oil, and on half of the flour up to expertly blended. Gradually mix in the relax of the flour up to the dough is stiff enough to take out of the bowl. Knead on a floured surface up to smooth and elastic, on 10 minutes. Place dough in a greased bowl, and cover with a cloth. allow to rise in a warm point up to doubled in size. This will take 1 to 2 hours.
Divide dough into sections on the dimensions of a grapefruit. Form into smooth balls, cover with a cloth, and let rise again for on 30 minutes.
On a moderately floured surface, roll each ball to 1/2 inch thickness, pressing out with your fingers. Circles should be on 8 inches across. Place on an oiled baking sheet. Let relax for on 10 minutes, or while you preheat the stove .
Preheat the stove to 450 degrees F (230 degrees C).
Bake rounds up to the top is moderately browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.