Syrian Bread

February 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

Then you…

  1. Preheat oven to 475 and lightly grease a cookie sheet.
  2. Pour warm water in a large mixing bowl.  Sprinkle with the yeast.  Allow to sit for about 5 minutes.
  3. Add salt, sugar and spices. Mix in the whole wheat flour.
  4. Slowly add in remaining flour until stiff dough forms.
  5. Knead on lightly floured surface 8-10 minutes or until the dough is well mixed and elastic.
  6. Cut into 6 pieces. Shape into balls.
  7. 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).
  8. Place on the cookie sheet and brush lightly with melted butter or olive oil.  Sprinkle very lightly with salt, if desired.
  9. Bake 10-12 minutes or until lightly browned.  Watch carefully, because these can burn quickly!

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