Best Syrian Mountain Bread Recipes

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

SYRIAN BREAD



Syrian Bread image

Puff rolls, these should be hallow in the center, but sometimes and they were not. Traveled extremely well in my husbands lunch. As with most of my recipes, I haven't got a clue where they came from. At the time I was writing the recipe down, all I was concerned with was "Do I have the ingredients".

Provided by Hoosier Margie

Categories     Yeast Breads

Time 1h7m

Yield 32 serving(s)

Number Of Ingredients 5

5 -5 1/2 cups flour
2 (1/4 ounce) packages dry yeast
2 cups milk
3 tablespoons shortening
2 teaspoons salt

Steps:

  • Mix 2 cup flour and the yeast in a large mixing bowl.
  • Mix remaining ingredients and heat until warm (115 degrees) stirring constantly.
  • Add to flour/yeast mixture.
  • Beat at low 1/2 minute (scrape sides of bowl).
  • Beat on high 3 minutes.
  • By hand, stir in enough remaining flour to make moderate stiff dough.
  • Knead on floured surface until smooth.
  • Place in greased bowl; turn once.
  • Cover and let rise until double (40-45 minutes) Punch down; cover and let rest 10 minutes.
  • Form into balls 1 1/2 inches in diameter.
  • Place on ungreased baking sheets; roll each to 4 inch circle.
  • Bake at 400 degrees till puffed, 7 to 9 minutes.
  • Cool on cloth covered surface.

SYRIAN MOUNTAIN BREAD



Syrian Mountain Bread image

Mountain bread or "paper"� bread has been around for thousands of years. Who wouldn't want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968). That recipe will make the right amount of dough for this recipe. Time includes 2 hrs for rising.

Provided by Annacia

Categories     Breads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

manoushi bread dough (see intro)
100 ml extra virgin olive oil (3 1/2 fl oz)
12 of a long red chilies, seeded and roughly chopped
4 spring onions, finely diced (scallions)
2 leeks, white parts only, finely diced
1 liter lemon, juiced
1 teaspoon black cumin seeds
1/2 teaspoon fresh ground black pepper
flaked sea salt, to taste
40 g fresh goat's cheese, crumbled (1 1/2 oz,) (optional)

Steps:

  • Make the dough and leave it to rise for 2 hours in a warm place.
  • Heat the olive oil in a small saucepan. Add the chillies, onions, leeks and lemon juice. Cook gently for 12-15 minutes, until everything is tender. Add the spices and salt and stir well. Leave to cool and set aside.
  • Preheat the oven to its highest temperature. Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into 12 portions, then lightly flour each one and roll it out as thinly as you can. You are aiming for rough circles, around 18 cm (7 in) in diameter. Cook each round on a baking stone for 1-2 minutes until its starts to blister and color slightly. Actual baking time for the whole batch will depend on how many breads will fit comfortable on your stone at a time as stones come in a wide range of sizes.
  • Wrap the breads in a tea towel to keep warm while you bake the rest.
  • When all the breads are ready, smear each with a dollop of the chilli mixture. Roll them up and pack them into a baking tray. Warm them through briefly before serving with the goat's cheese, if using.

Nutrition Facts : Calories 93.2, Fat 7.5, SaturatedFat 1, Sodium 8.3, Carbohydrate 6.6, Fiber 1.1, Sugar 3.1, Protein 1.2

SYRIAN BREAD



Syrian Bread image

Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.

Provided by Sue Litster

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 3h

Yield 8

Number Of Ingredients 6

1.063 cups water
2 tablespoons vegetable oil
½ teaspoon white sugar
1 ½ teaspoons salt
3 cups all-purpose flour
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  • Preheat oven to 475 degrees F (245 degrees C).
  • Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
  • Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.

Nutrition Facts : Calories 204 calories, Carbohydrate 36.3 g, Fat 3.9 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 438.3 mg, Sugar 0.4 g

MANAAEESH FLATBREAD



Manaaeesh Flatbread image

This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!

Provided by cynjne

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 10h5m

Yield 6

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
¾ cup warm water - 110 degrees F (43 degrees C)
¼ cup olive oil
2 cups all-purpose flour
½ teaspoon kosher salt
¼ cup olive oil, divided
¼ cup za'atar
¾ teaspoon kosher salt

Steps:

  • Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
  • Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
  • Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
  • Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
  • Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 34.1 g, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 404.2 mg, Sugar 0.2 g

TALAMEE



Talamee image

A traditional Syrian yeast bread, this is a family recipe that has been passed down from generation to generation. It is simple and delicious, great with stews and hearty meals, or grilled with jam.

Provided by PLAINSIGHT

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 24

Number Of Ingredients 6

1 teaspoon sugar
4 cups lukewarm water
1 (.25 ounce) envelope active dry yeast
5 pounds all-purpose flour
1 teaspoon vegetable oil
2 tablespoons butter, melted

Steps:

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

Nutrition Facts : Calories 356 calories, Carbohydrate 72.5 g, Cholesterol 2.5 mg, Fat 2.1 g, Fiber 2.6 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 10 mg, Sugar 0.4 g

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

Related Topics