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Syrian Bread's picture
  All purpose flour 5 1⁄2 Cup (88 tbs) (5- 5 1/2)
  Active dry yeast 2
  Milk 2 Cup (32 tbs)
  Sugar 3 Tablespoon
  Shortening 3 Tablespoon
  Salt 2 Teaspoon

In large mixer bowl combine 2 cups of the flour and the yeast.
Heat milk, sugar, shortening, and 2 teaspoons salt just till warm (115-120°), stirring constantly to melt shortening.
Add to dry mixture.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth.
Place in greased bowl; turn once.
Cover; let rise till double (40 to 45 minutes).
Punch down; cover and let rest 10 minutes.
Form into balls 1 1/2 inches in diameter.
Place on ungreased baking sheets; roll each to a 4-inch circle.
Bake at 400° till puffed, 7 to 9 minutes.
Cool on cloth-covered surface.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3346 Calories from Fat 586

% Daily Value*

Total Fat 66 g102.2%

Saturated Fat 20.7 g103.7%

Trans Fat 5.9 g

Cholesterol 45.2 mg15.1%

Sodium 4072.2 mg169.7%

Total Carbohydrates 593 g197.8%

Dietary Fiber 18.6 g74.3%

Sugars 70.6 g

Protein 86 g171.1%

Vitamin A 9.2% Vitamin C

Calcium 61.7% Iron 178.4%

*Based on a 2000 Calorie diet

Syrian Bread Recipe