Syrian Bread

Name: Syrian Bread
Yield: 3
Cuisine: Oriente Medio
Ingredients: 3 cups Wheat flour; 1 teaspoon Salt; 0.5 teaspoons Sugar; 2 tablespoons Vegetable Oil; 1 cup Water; 1 teaspoon Yeast

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein10 %13 g
Carbs73 %97 g
Fat17 %10 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	542 kcal	249 kcal
Protein	13 g	6 g
Carbs	97 g	44.5 g
Fat	10 g	4.6 g

One serving is about 218 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty21/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Middle Eastern

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Miscellaneous - Syrian

Ingredients

720 ml Wheat flourOriginal: 3 cups
1 teaspoon Salt (1/2)
0.5 teaspoons Sugar
2 tablespoons Vegetable Oil
240 ml Water (and 1/8)Original: 1 cup
1 teaspoon Yeast (1/2)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
When the Dough cycle is almost complete, preheat the oven to 475 degrees F (245 degrees C).
Turn dough out onto a lightly floured surface. Divide 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.