Lebanese  Bread

2 pk Active dry yeast or 1 yeast
            -cake
     1/3 c  Water
       1 tb Flour
       2 tb Sugar
       3 c  Flour
       1 c  Water
       1 ts Salt
 
   Sprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir
   and set aside to rise for about 10 minutes. Sift the 3 cups of flour with
   the salt. Add the yeast mixture. Knead adding one cup water gradually to
   make a stiff, but not dry, dough. Set in a warm place to rise until doubled
   in bulk. Punch the dough down. Divide into 6 to 8 round balls. Place on a
   lightly floured surface. With a rolling pin, flatten into 1/4 inch thick
   circles. Cover with a kitchen towel and let it rise again for 15-25
   minutes. Brush with milk. Heat the oven to 500 degrees for about 15
   minutes. Place the bread on baking sheets and bake for 8 minutes until
   puffed up. Then turn over so the other side browns also. When the bread is
   a little cool, place them in plastic bags to soften. Excellent for
   sandwiches.