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READY IN 3 hr

Syrian Bread

Read Reviews (81)

"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." — Sue Litster

Ingredients Edit and Save

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Sugar and Sweeteners

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Measuring All-Purpose Flour

Original recipe makes 8 small loaves Change Servings

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

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Directions

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.

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PREP 20 mins
COOK 10 mins
READY IN 3 hrs

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I have thrown out all other recipes for pita bread and put this one! This bread does not disappoint! I don't have a bread machine, so I just kneaded it until smooth, oiled it a little and let it rise about an hour an a half before finishing it following the recipe. My family loved it and the kids were so cute with their little noses pressed to the oven window watching it puff up like a balloon, they got a real kick out of that! Thanks for the great recipe! One tip I did was to put my oven on 500, the hotter, the better, and after it puffed up like a balloon, flipped it on the other side so it could brown a little for another half minute or so before removing it. Otherwise, the first piece didn't brown at all on top and I thought it looked prettier with some browning on both sides. If you leave it too long to brown, it will start to toast and get crunchy so be careful of that.

—Noor

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Most Helpful Critical Review

Mar 10, 2009

I would rate this higher, but I found that the bread was way too crispy when I cooked it at the time/temperature stated. After the first few, I cooked the bread for only 4 minutes and that did the trick. I think even less time or lower temp (my oven runs hot) would work for a soft, more 'foldable' bread. BTW I made the bread by hand and it worked great. Proofed the yeast in warm water with sugar for about 15 minutes, added the oil, and then the dry ingredients. I kneaded for about 10 minutes and let the dough rise for about 30-40 minutes. Then, baked.

—DetectiveL

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105 Ratings

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Mar 27, 2006

This is the best one for pita bread. I am an Arab and I tried to make the bread for a long time without success until this recipe. This is as good as the store bought one. The only thing is that home ovens just don't have the high and even heat needed to cook the bread quickly to golden brown without drying it. So I cook it until it is just begining to brown then take it out while it is still moist. When I want to eat one loaf, I use a toaster oven to heat it and brown it quickly. Also the toaster oven will repop it for the stuffing to go in.

—Ahmad Ghosheh

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Oct 21, 2003

Wow! I made this recipe without knowing what syrian bread was. I was surprised when I took these out of the oven. This plain bread goes great with a soup or even pasta. I love it.

—KIK_IT2

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Oct 21, 2003

I love this bread! I orginally made it for a cultural presentations I was doing, but I like it so much that I am going to have to make it again! Oh and I found out adding extra sugar (what a wonderful accident lol) makes it taste even better to me!

—IAMLYNN98

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Oct 09, 2006

I sometimes poke holes in the dough right before I bake it if I don't want it to be puffed up. And if I want it to be a softer bread, I will not cook it quite as long.

—Sara

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Feb 28, 2006

Bread was very tasty! My family loved it. It was very similar to my sister in law's, who happens to be Syrian. Only problem I had was with huge air bubbles. After I had made them, my SIL told me to pierce the top of the bread with a fork, all over, before baking them. I will do it next time, and I know they will be perfect then.

—Renee

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Oct 21, 2003

Very GOOD!!! Crunchy and tasty, the whole kitchen smelled like a "BAKERY"!

—AMATULLAH

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Nutrition

Calories
204 kcal
10%

Carbohydrates
36.3 g
12%

Cholesterol
0 mg
0%

Fat
3.9 g
6%

Fiber
1.4 g
6%

Protein
5.1 g
10%

Sodium
437 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Syrian Bread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 204
** Calories from Fat: 35

% Daily Value *
** Total Fat 3.9g 6 %
** Saturated Fat 0.6g 3 %
** Cholesterol 0mg 0 %
** Sodium 437mg 17 %
** Potassium 65mg 2 %
** Total Carbohydrates 36.3g 12 %
** Dietary Fiber 1.4g 6 %
** Protein 5.1g 10 %
** Sugars 0.4g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 23 %
** Thiamin 39 %
** Niacin 32 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.