Best Syrian Flat Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PITA BREAD (SYRIAN)



Pita Bread (Syrian) image

I can remember my Grandmother making this on rainy days using her wood stove. I would sit there listening to the rain, all cozy and warm with the aroma of fresh baking bread in the air. Then we would get a loaf hot out of the oven and spread a ton of butter on it. It tasted sooo good. I can smell the aroma every time I think...

Provided by Fred Alam

Categories     Flatbreads

Time 4h5m

Number Of Ingredients 7

4 c all purpose flour
1 1/2 tsp salt
1 c water, warm (about 100 deg.)
1 pkg active dry yeast (1/4 oz.)
1 tsp sugar
1/2 c water, warm
olive or veg. oil

Steps:

  • 1. Activate The Yeast: In a small bowl mix the yeast and sugar. Add 1/2 cup of warm water and gently stir. Let it sit for 10 or 15 minutes. It should be all foamy.
  • 2. Mix The Dough: In a large bowl put salt and 3 cups of the flour. Mix thoroughly and form a well in the middle. slowly mix in the 1/2 cup of yeast and 1 cup of warm water until fully incorporated. It will be a wet dough. Don't worry about it. This is the difference between this and regular bread.
  • 3. The Rise: In another large bowl put 1 to 2 tbs. of oil. Coat the sides of the bowl so the dough won't stick. Put the dough in the bowl and fully coat the dough to keep it from forming a crust while it rises. Cover the bowl with a heavy towel and place it in a warm, draft free spot for 2 or 3 hours. It should be about doubled in size when it's ready for kneading.
  • 4. Oven: Preheat the oven to 475 deg. Place a large cookie sheet in the oven to heat up. If you have a pizza stone that works great. Just make sure it is heated up fully. It will take longer than the time to just preheat the oven.
  • 5. Kneading The Dough: Put some of the 1 cup of flour on a flat surface and place the risen dough on it. Knead the dough for about 10 minutes. Add more flour as needed until the dough is no longer sticky and comes together well.
  • 6. Forming: After the kneading cut and form into small balls. They should make about an 8 inch circle when rolled out. Let them rest for 10 minutes. After they have rested, roll them out into 6 to 8 inch rounds about 1/4 inch thick
  • 7. Baking: Place the rounds on the cookie sheet or stone and bake for about 2 or 3 minutes per side. DON'T walk away. They bake very fast. As soon as they puff up and have a light brown color it's time to flip them or take them out. You don't want to over bake them or they will come out crisp instead of soft. Do the first one by itself to check the times. Every oven is different. When you take them out let them cool for just 2 or 3 minutes and put them in a bag to keep them nice and soft. The puffing in the oven should form the "pocket" in the pita but it doesn't always. Don't worry about it. They still taste great.

SYRIAN MANOUSHI BREAD



Syrian Manoushi Bread image

This recipe is from Greg Malouf, master of modern Middle Eastern cuisine. Manoushi bread is the number one snack food all around Lebanon and Syria. Essentially, it is a sort of pizza although a little bit softer and more chewy than the Italian version. Having tested numerous bread doughs, in all sorts of ovens and on all sorts of baking sheets, the one thing we can say with certainty is that this style of Middle Eastern flat bread is immeasurably improved by baking on a hot stone. Most kitchenware stores stock them - they're often called pizza stones. They're not expensive, and if your family are pizza fans they're especially well worth the investment. Prep time doesn't include rising.

Provided by Annacia

Categories     Breads

Time 17m

Yield 12 rounds

Number Of Ingredients 6

355 g all-purpose flour (12 oz)
1 teaspoon dried yeast
1/2 teaspoon salt
3/4 teaspoon sugar
175 -200 ml warm water (6-7 fl oz)
1 tablespoon extra-virgin olive oil

Steps:

  • Sift the flour into a large mixing bowl and add the yeast and salt.
  • Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough, how much water is required will entirely depend upon your flour.
  • Mix in the olive oil and use your hands - or the dough hook on your electric mixer - to knead the dough until it is smooth and silky. It will take about 10 minutes.
  • Lightly oil the ball of dough and put it into a bowl.
  • Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
  • Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into12 portions, then lightly flour each one and put them on a tray, covered, for another 10 minutes.
  • When ready to cook, roll each portion out to a 15 cm (6 in) circle and cover with the topping of your choice.
  • Bake in a hot oven (450 -500f) until done to your liking.

Nutrition Facts : Calories 119.7, Fat 1.4, SaturatedFat 0.2, Sodium 98.1, Carbohydrate 23, Fiber 0.9, Sugar 0.3, Protein 3.2

LEBANESE MOUNTAIN BREAD



Lebanese Mountain Bread image

This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 9h38m

Yield 8

Number Of Ingredients 7

½ cup bread flour
1 teaspoon active dry yeast
1 teaspoon white sugar
½ cup warm water
¾ teaspoon kosher salt
1 tablespoon olive oil, plus extra to coat bowl
1 cup bread flour, or more as needed

Steps:

  • Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
  • Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
  • Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
  • Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
  • Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
  • Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.4 g, Fat 1.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 180.9 mg

Related Topics