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 MOUNTAIN BREAD
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
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
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.
LEBANESE MOUNTAIN BREAD
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
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
LEBANESE MOUNTAIN BREAD
This flatbread is a dish my great grandmother would make for all of my siblings and cousins when we were young. A very well known Syrian recipe that is easy to make but has a lot of time dedicated into the making of it. I promise that you will have fun making the delicious bread and you will also make new memories that will last forever.
Provided by Sophia Justice
Time 9h58m
Yield Serves 8
Number Of Ingredients 19
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.
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