10 recipes for those who want to explore Arabic cuisine

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Millennial, Syrian bread is also known as pita bread or leaf bread. Made from wheat flour, it is light and widely used to make snacks, such as beirut, or eat with homus, for example. Want to prepare this delight there in your home? Then, check out these delicious recipes of mega pita bread varied and versatile:

1. Simple pita bread

Ingredients

• 150 ml water
• 1/2 teaspoon salt
• 1 and 1/2 cup flour

Directions

1. In a bowl, put the water, salt and add the flour little by little;
2. Knead until it forms a smooth and homogeneous dough;
3. Transfer to a clean, floured surface and knead until loose from hands;
4. Cut into 65 g balls and open with the aid of a rolling pin;
5. Stretch well and set aside;
6. Heat a pan, place the dough, cover and bake well on both sides;
7. Remove from pan and place in a plastic bag to become very soft;
8. It’s ready!

2. Classic pita bread

Ingredients

• 500 g wheat flour
• 10 g salt
• 5 g dry biological yeast
• 25 g olive oil
• 300 g water at room temperature

Directions

1. In a bowl, place the flour, salt, yeast and mix;
2. Add the olive oil and water and mix with a spoon;
3. Knead to incorporate all the ingredients;
4. Transfer to a clean, floured countertop and knead until smooth;
5. Cover with a cloth and let rest for ten minutes;
6. Open dough, close at 90° and repeat movement for ten minutes;
7. Place in bowl, cover with a cloth, and let rest for one hour;
8. Divide the dough into eight pieces, make small balls, cover again, and let rest for another fifteen minutes;
9. Bake in the pan or in the oven!

3. Syrian bread in the frying pan

Ingredients

• 15 g fresh biological yeast or 5 g dry biological yeast
• 180 ml lukewarm water
• 2 tablespoons of olive oil
• 5 g salt
• 300 g wheat flour

Directions

1. In a bowl, place the yeast, water and mix until dissolved;
2. Add the oil, salt, and flour and mix everything very well;
3. Transfer to a clean, floured countertop and knead until smooth and fluffy;
4. Place in bowl and let rest for twenty minutes;
5. Divide the dough into eight small balls and open until it forms a disk;
6. Bake in a hot pan on both sides!

4. Wholemeal Pita Bread

Ingredients

• 1 cup whole wheat flour
• 1/2 teaspoon pink salt
• 1/3 cup water
• 1 tablespoon olive oil

Directions

1. In a bowl, place the flour, salt and mix well;
2. Add half the water, mix again, and add the olive oil;
3. Add the remaining water and knead until a smooth, soft dough forms;
4. Cover with a cloth and let rest for ten minutes;
5. Make small balls with the dough, open into the shape of a disk, and bake in a hot frying-pan;
6. Bake well on both sides and it is ready.

5. Vegan pita bread

Ingredients

• 2 cups gluten free oat flour
• Salt to taste
• 1 and 1/2 cups vegetable milk
• 1 teaspoon baking powder

Directions

1. In a bowl, place the flour, salt and mix well;
2. Add the milk gradually and mix without stopping;
3. Lastly, add the yeast and stir gently;
4. In a greased pan, spread the batter and bake over low heat;
5. Bake on both sides and you’re done!

6. Syrian bread with sugar

Ingredients

• 500 g wheat flour
• 1/2 packet of dry biological yeast
• 3 teaspoons sugar
• 2 pinches of salt
• 3 tablespoons olive oil
• 300 ml water

Directions

1. In a bowl, place the flour, yeast, sugar, salt, oil, water and mix well;
2. Transfer to a clean, floured workbench and knead until a smooth, soft dough is formed;
3. Make into a ball, place in bowl, cover with a cloth, and let rest thirty minutes to half an hour;
4. Divide into medium-sized balls and let rest for another fifteen minutes;
5. With an aid of a rolling pin, open the doughs and place in a baking pan;
6. Bake in preheated oven until they inflate and are lightly browned.

7. Pita bread with egg

Ingredients

• 4 tablespoons oil
• 2 eggs
• 30 g salt
• 50 g sugar
• 10 g dry biological yeast
• 500 ml water
• 1 kg wheat flour

Directions

1. In a bowl, place the oil, eggs, salt, sugar, yeast, water and mix;
2. Add the flour gradually and mix;
3. Transfer to a clean, floured surface and knead until a smooth, homogeneous dough forms;
4. Divide the dough into 70 g balls and place on a greased and floured baking sheet;
5. Let rest until the doughs double in size, then open the balls;
6. Place back on baking sheet and let rest for another half hour;
7. Bake in a preheated oven at 200 °C (450 °F) until golden brown.

8. Syrian bread with cornmeal

Ingredients

• 2 and 1/2 cups wheat flour
• 1 tablespoon cornmeal
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup warm water
• 5 g dry baking powder

Directions

1. In a bowl, place the flour, cornmeal, sugar, salt, oil, water, yeast and mix;
2. Knead with hands until a smooth and homogeneous dough is obtained;
3. Divide into 35 g balls, roll in cornmeal and let rest for half an hour;
4. Open the doughs and bake in a hot frying pan;
5. Bake on both sides and you’re done!

9. Syrian bread with lard

Ingredients

• 500 ml milk
• 4 eggs
• 75 ml olive oil
• 50 g lard
• 125 g sugar
• 10 g bread improver
• 12 g salt
• 75 g fresh biological yeast
• 1250 g wheat flour

Directions

1. In a bowl, place the milk, eggs, oil, lard, sugar, improver, salt, yeast, flour and mix;
2. Knead well until a smooth and homogeneous dough is formed;
3. Divide into balls of 100 g each and let rest for at least half an hour;
4. Open the doughs and let rest for another twenty minutes;
5. Place in a greased and floured baking pan, and bake in a preheated oven at 230 °C for eight minutes.

10. Seasoned Syrian Bread

Ingredients

• 1 tablespoon sugar
• 1 and 1/2 cups warm water
• 1 tablespoon dry baking powder
• 4 cups wheat flour
• 1 tablespoon salt
• 1/3 cup olive oil
• 1/2 tablespoon turmeric

Directions

1. In a bowl, place the sugar, half a cup of water, the yeast, and set aside for fifteen minutes;
2. In another bowl put the flour, salt, yeast with the water, olive oil, turmeric, remaining water and mix well;
3. Transfer to a clean, floured surface and knead until a smooth, homogeneous dough forms;
4. Place in bowl again, cover with cloth and let rest for half an hour;
5. Divide the dough into small balls and open with a rolling pin until it is about one centimeter thick;
6. Let the discs rest for another twenty minutes;
7. Bake in a preheated oven at 280 °C from five to seven minutes and it is ready.

Now that you know how to make different recipes for Syrian bread, how about filling this delicious dish with a tahine sauce of respect?