-
-
My review
Syrian Bread
Sue Litster
"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."
Added to shopping list.
Go to shopping list.
Ingredients
3 h servings 204 calsOriginal recipe yields 8 servings (8 rounds)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Editor's Note:
- If you don't have a bread machine, combine 1/2 cup lukewarm water and 1/2 teaspoon sugar in a mixing bowl. Stir in yeast, and set aside until yeast is creamy and bubbly, about 5 minutes. Add remaining water, oil, salt, and flour. Mix on low speed using the dough hook until the gluten is fully developed, about 10 minutes. (You can also knead by hand on a floured surface until dough is springy and feels silky to the touch, 10 to 15 minutes.) Transfer dough to an oiled boil, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Proceed with the recipe as directed in Step 3.
Nutrition Facts
Per Serving: 204 calories; 3.9 g fat; 36.3 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 438 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 96129 Ratings
-
-
-
-
-
Most helpful positive review
9/19/2007
I have thrown out all other recipes for pita bread and put this one! This bread does not disappoint! I don't have a bread machine, so I just kneaded it until smooth, oiled it a little and let ...
Most helpful critical review
3/8/2009
I would rate this higher, but I found that the bread was way too crispy when I cooked it at the time/temperature stated. After the first few, I cooked the bread for only 4 minutes and that did t...
Most helpful
Most positive
Least positive
Newest
9/19/2007
I have thrown out all other recipes for pita bread and put this one! This bread does not disappoint! I don't have a bread machine, so I just kneaded it until smooth, oiled it a little and let ...
3/27/2006
This is the best one for pita bread. I am an Arab and I tried to make the bread for a long time without success until this recipe. This is as good as the store bought one. The only thing is that...
5/27/2002
Wow! I made this recipe without knowing what syrian bread was. I was surprised when I took these out of the oven. This plain bread goes great with a soup or even pasta. I love it.
11/8/2002
I love this bread! I orginally made it for a cultural presentations I was doing, but I like it so much that I am going to have to make it again! Oh and I found out adding extra sugar (what a w...
10/9/2006
I sometimes poke holes in the dough right before I bake it if I don't want it to be puffed up. And if I want it to be a softer bread, I will not cook it quite as long.
2/28/2006
Bread was very tasty! My family loved it. It was very similar to my sister in law's, who happens to be Syrian. Only problem I had was with huge air bubbles. After I had made them, my SIL tol...
6/21/2002
Very GOOD!!! Crunchy and tasty, the whole kitchen smelled like a "BAKERY"!
4/6/2004
I used to make syian bread the old fashioned way with my grandmother as a child. Now I can make it in less than half the time and I can keep the tradition going. I took some to my grandmother ...