Archives

Categories

More Bread

I was asked by a fried to share a recipe I use to make flatbread, I though you might like to know too.

I got this from my favorite recipe site http://www.allrecipes.com/


Syrian Bread Recipe
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 3 Hrs
Original recipe yield 8 small loaves

INGREDIENTS

  • 1 1/8 cups water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon white sugar
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons active dry yeast

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

OK – now this is my spin

  • I don’t have a bread machine so I use my food processor, I use a plastic blade that came with my unit
  • I warm the water and add the yeast to it 5-10 min before I mix the dough
  • mix all the dry ingredients in the processor
  • slowly pour in the oil and water while its mixing
  • process it for about 45 sec or until the dough makes a ball and cleans all the little pieces off the side of the bowl
  • rub some oil in a bowl 3-4x the size of your dough ball
  • take out your dough, form a ball a rub a little oil over it, put it in the bowl and cover with plastic wrap
  • let it rise until doubled, about 90 min or so
  • Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into balls. Cover the rounds with a damp cloth and let rest another 30 min.
  • roll your dough balls really thin, use flour as needed to keep them from sticking
  • turn your BBQ grill up as high as it will go
  • when you put your bread on the grill, it will start to bubble and puff, it takes about 30 sec on my grill, use tongs and turn them over another 30 sec
  • when you stack up your breads brush some melted butter on them, it not only tastes good, it keeps them from getting hard when the cool

Thin pieces of dough and a really hot grill are the keys. Its really easy, it just takes some time. Let me know if you try it.

4 comments to More Bread

  • Thom

    That is very similar to a recipe I have for Khobiz. Yummy. And on the grill is a great idea I have not done, like a Good-Ol-Boy tandoori. Here is a good recipe for hummus to go with it.

    3 red bell peppers
    2 jalapenos
    3 cups garbanzos
    3 cloves garlic, crushed
    1 cup tahini
    ½ cup lemon juice
    1 tbl paprika
    1 tbl chili powder
    2 tsp cumin
    1 tsp salt
    3 tbl olive oil
    4 sprigs flat parsley

    Roast the red peppers, garlic, and jalapenos in oven, turning to brown on all sides, about 20 minutes. Then place the peppers in a closed paper bag for 10 minutes. Take out, peel off the skins.

    Put the peppers and garlic in a food processor and puree. Add all remaining ingredients and puree.

  • Thom that's some recipe, 1 cup of tahini? you would have enough to feed a harem! May I suggest you try roasting your peppers on the grill? Too late I already did

  • Thom

    I used to have a swimmer at home. I fed him lots of beans, for extra speed. Feel free to reduce by half, if you do not have a meet coming up.

    Did I tell you that Trey swam against Michael Phelps once, before Michael's first Olympics? 200 Free. As Trey made his final flipturn for the last 25, Michael was getting out of the pool. Pretty close race. (Needed more tahini.)

  • Yeah, but was Phelps' dad there, hummus in hand rooting for his son? I bet not.