Syrian BreadFebruary 3, 2010
This is a variation on a recipe from my “student chef” class in high school. Gotta love the Family and Consumer Sciences Department for hosting delicious breaks from the standard curriculum. We actually had a little student-run grill in our HS; the business kids did the books and students also did the cooking. Only seniors and faculty could order. It was kind of awesome 🙂
Anywho, I added whole wheat flour and some spices to this one. The longer you let your yeast/water “bloom,” the puffier your pita will be. Either way these are a great quick flatbread.
You will need:
- 2 1/4 t yeast (1 packet)
- 2/3 c warm water (about 110 degrees)
- 1/4 t salt
- 1 t sugar
- 2 t garlic powder
- 1 1/2 t dried minced onion
- 1/4 t pepper
- 1/2 c whole wheat flour
- 1 1/2 c all-purpose flour
- Preheat oven to 475 and lightly grease a cookie sheet.
- Pour warm water in a large mixing bowl. Sprinkle with the yeast. Allow to sit for about 5 minutes.
- Add salt, sugar and spices. Mix in the whole wheat flour.
- Slowly add in remaining flour until stiff dough forms.
- Knead on lightly floured surface 8-10 minutes or until the dough is well mixed and elastic.
- Cut into 6 pieces. Shape into balls.
- Flatten slightly with hand and then roll into 6-inch wide disks. (You can also roll out the entire dough and use a round glass or cookie cutter to shape the disks).
- Place on the cookie sheet and brush lightly with melted butter or olive oil. Sprinkle very lightly with salt, if desired.
- Bake 10-12 minutes or until lightly browned. Watch carefully, because these can burn quickly!