Syrian Bread
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6 Ingredients
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30 min total
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Serves Makes 8
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Medium
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Syrian
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Soft, puffy homemade pitta from easy bread-machine dough, rolled thin and baked hot until golden and pocketed. Made for wraps, dips and scooping.
Syrian bread is a soft flatbread that balloons into a hollow pocket as it hits the hot oven, ready to be torn for dips or filled like a wrap. This version leans on a bread machine for the dough, so most of the work is done for you. Eaten warm, straight from the tray, it leaves packet pitta well behind.
Jump to recipe
Prep 20 min
Cook 10 min
Total 30 min
Medium
Scale:
- 1 and 1/8 cup Water
- 2 tblsp Vegetable Oil
- 1/2 teaspoon Sugar
- 1 1/2 tsp Salt
- 3 Cups Flour
- 1 1/2 tsp Yeast
Nutrition (per serving)
210
kcal
5g
Protein
37g
Carbs
4g
Fat
Estimated per serving. How we calculate this.
Preparation
- Place the ingredients in the bread machine pan in the order recommended by the manufacturer. Select the Dough cycle and press Start.
- As the Dough cycle nears the end, heat the oven to 475°F (245°C).
- Turn the dough out onto a lightly floured surface, divide it into eight equal pieces and shape into rounds. Cover with a damp cloth and let them rest.
- Roll each piece into a thin flat circle about 8 inches across. Bake two at a time on preheated baking sheets or a baking stone until puffed and golden, around 5 minutes. Carry on with the rest.
Tips from the ZestyPlate Kitchen
- Give the dough a proper rest before rolling so the gluten relaxes and it rolls without springing back.
- Keep the rounds an even thickness, and not too thick, or they will not puff.
- A very hot oven with a preheated tray or stone is what creates the pocket.
- Wrap the baked breads in a clean tea towel as they come out to trap the steam and keep them soft.
Frequently Asked Questions
Of course. Mix and knead by hand until the dough is smooth and springy, then let it rise until doubled before shaping and baking.
Two usual culprits: an oven that is not hot enough, or dough rolled unevenly. A preheated stone or baking tray makes a big difference.
Keep them wrapped at room temperature for a day or two, or freeze them. A quick warm-up before serving brings back the softness.
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