Syrian Bread Recipes
SYRIAN BREAD
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
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 BREAD
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
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
SYRIAN MANOUSHI BREAD
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
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
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- Set a pizza stone on the bottom rack of the oven and preheat the oven to 500°. In a bowl, combine the water and yeast and let stand until foamy, about 10 minutes.
- In a food processor, pulse the flour with the salt. With the machine on, pour in the yeast mixture and then the warm milk and process until the dough forms a ball. Turn the dough out onto a lightly floured work surface and knead it a few times. Form the dough into a ball. Lightly oil a bowl with olive oil. Transfer the dough to the bowl and turn to coat; cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour.
- Lightly dust a work surface with flour. Punch down the dough and cut it in half. Cut each half into 8 pieces and roll them into balls, then flatten into 6-inch rounds. Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. Let rise until puffy, 25 minutes.
- Using a lightly floured pizza peel, slide 4 of the rounds onto the hot pizza stone at a time and bake for about 5 minutes, until the pitas puff up. Serve hot or wrap in foil to keep warm.
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- Syrian Shawarma. Shawarma is one of the most famous street foods in the Middle East. The roots of this delicious dish go back to the Levant and the Ottoman Empire, when, in 1906, Sadeeq Khabaz left his restaurant job in Bursa and traveled to Damascus to open a shawarma restaurant.
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