Best 2 Pita Bread Syrian Recipes
**Pita Bread: A Culinary Journey Through Syria**
Embark on a culinary adventure with pita bread, a delectable and versatile flatbread that has been a staple in Syrian cuisine for centuries. In this comprehensive guide, we present a collection of authentic pita bread recipes that showcase the diverse culinary traditions of Syria. From the classic Syrian pita to unique variations like the pocket pita and the saj bread, each recipe offers a distinct taste and texture that will tantalize your taste buds.
Our exploration begins with the traditional Syrian pita bread, a soft and slightly chewy flatbread that forms the foundation of many Syrian dishes. We provide step-by-step instructions, ensuring that even novice bakers can achieve perfect results. For those seeking a unique twist, the pocket pita recipe introduces a delightful variation with a hollow interior, perfect for stuffing with savory fillings.
No Syrian bread journey is complete without the saj bread, a thin and crispy flatbread that is often cooked on a traditional saj, a convex griddle. Our recipe captures the essence of this traditional cooking method, resulting in a perfectly blistered and flavorful bread.
For those who prefer a healthier option, the whole wheat pita bread recipe offers a nutritious alternative made with whole wheat flour. This delicious and wholesome bread is perfect for health-conscious individuals or those with dietary restrictions.
Finally, we present the pita bread with za'atar, a tantalizing combination of pita bread topped with a flavorful blend of herbs and spices, including za'atar, thyme, and sesame seeds. This simple yet addictive snack is a beloved street food in Syria and is sure to become a favorite in your kitchen.
With this collection of authentic pita bread recipes, you can bring the vibrant flavors of Syrian cuisine into your home. Whether you're a seasoned baker or just starting your culinary journey, these recipes offer a delicious and rewarding experience.
QUICK AND EASY SYRIAN-LEBANESE-POCKET-PITA BREAD!
I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).
Provided by ValFosburgh
Categories Yeast Breads
Time 1h30m
Yield 20-22 Mini pita rounds, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel). Form a little well in the center.
- Heat the water in a microwave safe dish for one minute.
- Pour the water into the flour well and mix the ingredients with a spatula as far you can. Place a dish of cool water in a bowl next to you as you begin to knead by hand.
- Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead. This will help create a smooth, elastic finish. You know your dough is ready when the surface is smooth and doesn't have pock-marks. The dough will feel slightly sticky as you knead it, but should not stick to your hands.
- Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes. Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
- Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister. Let the balls rest for 30 minutes.
- After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
- As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4". The thinner the round, the better your pocket. Turn them over to roll them, trying to keep the round as best you can. If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll. Make sure the edges are rolled out equally and not thicker than the center. Lay each round on the cloth or floured surface to rest again as the oven preheats. Keep them in the order your rolled them.
- Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes. The rounds should start to bubble on top and will "poof" up with the pocket. Once the pocket is formed, remove them from the oven and place onto clean surface to cool. The bottoms will be just starting to brown as you remove them from the oven.
- Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.
PITA BREAD (SYRIAN)
I can remember my Grandmother making this on rainy days using her wood stove. I would sit there listening to the rain, all cozy and warm with the aroma of fresh baking bread in the air. Then we would get a loaf hot out of the oven and spread a ton of butter on it. It tasted sooo good. I can smell the aroma every time I think...
Provided by Fred Alam
Categories Flatbreads
Time 4h5m
Number Of Ingredients 7
Steps:
- 1. Activate The Yeast: In a small bowl mix the yeast and sugar. Add 1/2 cup of warm water and gently stir. Let it sit for 10 or 15 minutes. It should be all foamy.
- 2. Mix The Dough: In a large bowl put salt and 3 cups of the flour. Mix thoroughly and form a well in the middle. slowly mix in the 1/2 cup of yeast and 1 cup of warm water until fully incorporated. It will be a wet dough. Don't worry about it. This is the difference between this and regular bread.
- 3. The Rise: In another large bowl put 1 to 2 tbs. of oil. Coat the sides of the bowl so the dough won't stick. Put the dough in the bowl and fully coat the dough to keep it from forming a crust while it rises. Cover the bowl with a heavy towel and place it in a warm, draft free spot for 2 or 3 hours. It should be about doubled in size when it's ready for kneading.
- 4. Oven: Preheat the oven to 475 deg. Place a large cookie sheet in the oven to heat up. If you have a pizza stone that works great. Just make sure it is heated up fully. It will take longer than the time to just preheat the oven.
- 5. Kneading The Dough: Put some of the 1 cup of flour on a flat surface and place the risen dough on it. Knead the dough for about 10 minutes. Add more flour as needed until the dough is no longer sticky and comes together well.
- 6. Forming: After the kneading cut and form into small balls. They should make about an 8 inch circle when rolled out. Let them rest for 10 minutes. After they have rested, roll them out into 6 to 8 inch rounds about 1/4 inch thick
- 7. Baking: Place the rounds on the cookie sheet or stone and bake for about 2 or 3 minutes per side. DON'T walk away. They bake very fast. As soon as they puff up and have a light brown color it's time to flip them or take them out. You don't want to over bake them or they will come out crisp instead of soft. Do the first one by itself to check the times. Every oven is different. When you take them out let them cool for just 2 or 3 minutes and put them in a bag to keep them nice and soft. The puffing in the oven should form the "pocket" in the pita but it doesn't always. Don't worry about it. They still taste great.
Tips:
- Use a digital scale to measure ingredients accurately. This will ensure consistent results.
- Activate the yeast properly. To do this, dissolve the yeast in warm water (105-115°F) and let it sit for 5-10 minutes, or until it becomes foamy.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the pita bread its characteristic chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- Form the dough into balls and flatten them into discs. Make sure the discs are not too thick, or they will not cook evenly.
- Cook the pita bread in a hot skillet or on a griddle over medium heat. Cook for a few minutes per side, or until the bread is puffed up and golden brown.
- Serve the pita bread warm with your favorite toppings, such as hummus, baba ghanoush, or falafel.
Conclusion:
Pita bread is a delicious and versatile flatbread that can be enjoyed in many different ways. It is a staple in Middle Eastern cuisine, but it is also popular in other parts of the world. With a few simple ingredients and a little bit of time, you can make your own pita bread at home. So next time you are looking for a tasty and healthy bread option, give this Syrian pita bread recipe a try.
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