Syrian Manoushi Bread Recipes

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.

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.

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.

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.