Syrian · Side · Medium
Syrian Bread
- Total
- 2 hr 15 min
- Prep
- 1 hr 55 min
- Serves
- 8
- Calories
- 210
Soft, thin flatbreads puff into pockets in a hot oven, with lightly browned edges and tender centers ready for dips or fillings.
A very hot baking surface turns the moisture in Syrian Bread into steam, separating each thin round into a pocket. The dough is simple, but an even roll and a brief rest before baking make the puff much more reliable.
Use all-purpose flour and keep the rounds covered as you work so the surface does not dry out. Stack the baked breads in a clean towel immediately to keep them flexible rather than crisp.
Method
Mix 3 cups flour with the instant yeast, sugar and salt. Add the lukewarm water and vegetable oil and stir until a soft dough forms. Knead on a lightly floured counter for , until smooth and elastic.
Cover the dough in a bowl and let rise for , until roughly doubled. Divide into eight equal pieces and shape into balls. Cover and rest for .
Heat the oven to 475°F (245°C) with a heavy sheet pan on the middle rack. Using the reserved dusting flour, roll each ball evenly into a 7-inch circle about 1/8 inch thick. Keep the unbaked rounds covered.
Place two rounds on the hot pan. Bake for , until puffed and lightly spotted with brown. Repeat with the remaining dough for four batches total, wrapping each finished batch in a clean towel.
Forkue tips
- Avoid pressing on the rolled rounds with your fingertips; thin spots and tears can let the steam escape before a pocket forms.
Storing and reheating
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Warm briefly in a covered skillet or wrap in foil and heat in a 350°F (175°C) oven.
Kitchen gear
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Syrian Bread: FAQ
Why did my bread not puff?
The pan may not have been hot enough, or the dough was rolled unevenly. Heat the pan thoroughly and keep each round a consistent thickness.
Can I mix the dough by hand?
Yes. The dough is soft enough to knead by hand; keep extra flour to a minimum so the finished breads stay tender.
How do I store and reheat Syrian Bread?
Keep airtight at room temperature for up to 2 days or freeze for up to 2 months. Warm briefly in a covered skillet or wrap in foil and heat in a 350°F (175°C) oven.
How long does Syrian Bread take?
About 2 hr 15 min in total: 1 hr 55 min prep and 20 min cooking.
What do I need to make Syrian Bread?
The key ingredients are all-purpose flour, all-purpose flour and instant yeast, plus pantry basics.
Any tips for Syrian Bread?
Avoid pressing on the rolled rounds with your fingertips; thin spots and tears can let the steam escape before a pocket forms.
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