Syrian bread is a versatile Middle Eastern style flat bread that you can serve with lunch or dinner. It is common in the Mediterranean, Middle East, and neighboring areas. In Cyprus, pita is typically rounder, fluffier and baked on a cast-iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros.
Ingrediens (8 servings):
- 1.063 cups water
- 2 tablespoons vegetable oil
- ½ teaspoon white sugar
- 1 ½ teaspoons salt
- 3 cups all-purpose flour
- 1 ½ teaspoons active dry yeast
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. If you dont have one, you can kneed the bread by hand.
- 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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