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.
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
More about "syrian manoushi bread recipes"
MAN'OUSHE (منقوشه) A LEVANTINE ZA'ATAR FLATBREAD
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5/5 (70)Calories 321 per servingCategory Bread
- Place the yeast, sugar and half the water in a large bowl (big enough to take the flour and the rest of the water. Mix and leave to froth, in a warm room, for 10 - 15 minutes. If you are mixing your dough using a food processor, just do this stage straight in your mixing bowl. Make sure that your metal bowl isn't too cold to begin with. My kitchen is cool-cold, unless the oven is turned on, so the metal bowl is always cold.
- When the yeast is all activated and frothy/foamy, sift the flour straight into your bowl. Add the rest of the water, the salt and the olive oil. If using the food processor, mix on the lowest setting with a dough hook, for 1 minute. If using your hands, mix everything up with a wooden spoon, then finish off with well floured hands.
- If using your hands, tip the dough onto your well floured work surface, and knead for about 5 minutes, until you have a smooth and slightly shiny dough. Keep flouring your hands regularly, but don't add too much flour to the dough.
- Lightly grease a large glass bowl, and place the dough into it. Cover with a cling film, and leave to rise and double in size for 90 minutes in a warm place. I place the bowl in amy airing cupboard.
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