Syrianmanoushibread Recipes

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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

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

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.

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