Syrian Bread
-
6 Ingredients
-
30 min total
-
Serves Makes 8
-
Medium
-
Syrian
-
Miscellaneous
Recipe byThe ZestyPlate Kitchen
Syrian bread - soft, puffy homemade pita made easily with a bread machine dough, rolled thin and baked hot until golden and pocketed. Perfect for wraps, dips and scooping.
Syrian bread is a soft, pillowy flatbread that puffs up into a pocket as it bakes - perfect for wraps, dips and scooping up Middle Eastern dishes. This version uses a bread machine for the dough, making it wonderfully easy. Freshly baked and warm, it beats anything from a packet.
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 pan of the bread machine in the order recommended by the manufacturer. Select the Dough cycle and press Start.
- When the Dough cycle is almost complete, preheat the oven to 475°F (245°C).
- Turn the dough out onto a lightly floured surface, divide into eight equal pieces, and form into rounds. Cover with a damp cloth and let rest.
- Roll the 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 the remaining loaves.
Tips from the ZestyPlate Kitchen
- Let the dough rest before rolling so it relaxes and rolls out easily.
- Roll the rounds evenly and not too thick so they puff properly.
- Bake in a very hot oven on a preheated tray or stone for the best puff.
- Wrap the baked breads in a clean cloth to keep them soft.
Frequently Asked Questions
Yes. Mix and knead until smooth and elastic, then leave to rise until doubled before shaping and baking.
The oven needs to be very hot and the dough rolled to an even thickness. A preheated baking stone or tray helps a lot.
Keep wrapped at room temperature for a day or two, or freeze. Warm briefly before serving to soften.
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet - be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet - start the conversation!