Try this Syrian or Lebanese Bread recipe, or contribute your own.
Suggest a better descriptionSprinkle the yeast over water and add 1 tablespoon of flour and sugar. Stir and set aside to rise for about 10 minutes. Sift the 3 cups of flour with the salt. Add the yeast mixture. Knead adding one cup water gradually to make a stiff, but not dry, dough. Set in a warm place to rise until doubled in bulk. Punch the dough down. Divide into 6 to 8 round balls. Place on a lightly floured surface. With a rolling pin, flatten into 1/4 inch thick circles. Cover with a kitchen towel and let it rise again for 15-25 minutes. Brush with milk. Heat the oven to 500 degrees for about 15 minutes. Place the bread on baking sheets and bake for 8 minutes until puffed up. Then turn over so the other side browns also. When the bread is a little cool, place them in plastic bags to soften. Excellent for sandwiches. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 1 | ||
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Calories: 2019 | ||
Calories from Fat: 48 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.6mg | 1 % | |
Potassium 850.1mg | 22 % | |
Total Carbohydrate 434.8g | 128 % | |
Dietary Fiber 16.9g | 68 % | |
Sugars, other 417.8g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2019
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