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Authentic Syrian Flatbread Recipe: A Taste of the Mountains

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Ingredients

Adjust Servings:
manoushi bread dough (see intro)
100 ml extra virgin olive oil (3 1/2 fl oz)
12 of a long red chilies, seeded and roughly chopped
4 spring onions, finely diced (scallions)
2 leeks, white parts only, finely diced
1 liter lemon, juiced
1 teaspoon black cumin seeds
1/2 teaspoon fresh ground black pepper
flaked sea salt, to taste
40 g fresh goat's cheese, crumbled (1 1/2 oz,) (optional)

Nutritional information

93.2
Calories
67 g
Calories From Fat
7.5 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
8.3 mg
Sodium
6.6 g
Carbs
1.1 g
Dietary Fiber
3.1 g
Sugars
1.2 g
Protein
75g
Serving Size

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Authentic Syrian Flatbread Recipe: A Taste of the Mountains

Features:
    Cuisine:

    Mountain bread or "paper"? bread has been around for thousands of years. Who wouldn't want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968). That recipe will make the right amount of dough for this recipe. Time includes 2 hrs for rising.

    • 30 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Syrian Mountain Bread, Mountain bread or paper ? bread has been around for thousands of years Who wouldn’t want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968) That recipe will make the right amount of dough for this recipe Time includes 2 hrs for rising , Mountain bread or paper ? bread has been around for thousands of years Who wouldn’t want to sample a food with such a long lineage! This recipe requires that you start with Manoushi dough (Recipe #488968) That recipe will make the right amount of dough for this recipe Time includes 2 hrs for rising


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    Steps

    1
    Done

    Make the Dough and Leave It to Rise For 2 Hours in a Warm Place.

    2
    Done

    Heat the Olive Oil in a Small Saucepan. Add the Chillies, Onions, Leeks and Lemon Juice. Cook Gently For 1215 Minutes, Until Everything Is Tender. Add the Spices and Salt and Stir Well. Leave to Cool and Set Aside.

    3
    Done

    Preheat the Oven to Its Highest Temperature. Knock the Air Out of the Dough, Then Tip It Out Onto a Floured Work Surface. Cut the Dough Into 12 Portions, Then Lightly Flour Each One and Roll It Out as Thinly as You Can. You Are Aiming For Rough Circles, Around 18 Cm (7 In) in Diameter. Cook Each Round on a Baking Stone For 12 Minutes Until Its Starts to Blister and Color Slightly. Actual Baking Time For the Whole Batch Will Depend on How Many Breads Will Fit Comfortable on Your Stone at a Time as Stones Come in a Wide Range of Sizes.

    4
    Done

    Wrap the Breads in a Tea Towel to Keep Warm While You Bake the Rest.

    5
    Done

    When All the Breads Are Ready, Smear Each With a Dollop of the Chilli Mixture. Roll Them Up and Pack Them Into a Baking Tray. Warm Them Through Briefly Before Serving With the Goats Cheese, If Using.

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    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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