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Syrian Bread

Syrian Bread

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  2. Preheat oven to 475 degrees F (245 degrees C).
  3. 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.
  4. 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.
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Reviews

Noor
141
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 it rise about an hour an a half before finishing it following the recipe. My family loved it and the kids were so cute with their little noses pressed to the oven window watching it puff up like a balloon, they got a real kick out of that! Thanks for the great recipe! One tip I did was to put my oven on 500, the hotter, the better, and after it puffed up like a balloon, flipped it on the other side so it could brown a little for another half minute or so before removing it. Otherwise, the first piece didn't brown at all on top and I thought it looked prettier with some browning on both sides. If you leave it too long to brown, it will start to toast and get crunchy so be careful of that.

Ahmad Ghosheh
115
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 home ovens just don't have the high and even heat needed to cook the bread quickly to golden brown without drying it. So I cook it until it is just begining to brown then take it out while it is still moist. When I want to eat one loaf, I use a toaster oven to heat it and brown it quickly. Also the toaster oven will repop it for the stuffing to go in.

Melissa Wilson
58
10/21/2003

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.