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Sourdough Syrian Flatbread

One of my sourdough customers (Thankyou Gary S.), inspired me to make up some Syrian flatbread. He sent me a recipe to convert from a traditional yeasted recipe. The first recipe is the converted recipe I sent back to Gary. I made up the Syrian Flatbread and the second recipe are the changes I made.

Syrian Flatbread sourdough style:

  • 1 cup starter very vigorous at 166% hydration
  • 1 & 1/2 cup + (1 Tablespoon water, leave this out for 65% dough)
  • 1/3 cup milk
  • 2 tsp salt (I think 3 tsp would taste better)
  • 6 cups flour
    This is about 69% hydration

These are the changes I would make:

  • 1 cup starter very vigorous at 166% hydration
  • 1 cup water
  • 3/4 cup + 1 Tablespoon milk (evaporated milk or scalded and cooled milk no lowfat stuff!)
  • 3 Tablespoons melted butter or oil
  • 3 tsp salt (1 Tablespoon)
  • 4 cups all purpose flour
  • 2 cups whole wheat flour

Mix up the ingredients in your mixer or by hand and let autolyse. Then mix again for 3 – 5 minutes adjusting water/flour so that the dough is somewhat firm but still soft and pliable. Bulk ferment for 4 – 6 hours or until doubled. Then divide the dough into pieces, roll into balls and let rest for 5 – 10 minutes. I made a double batch and divided the dough into pieces which were 7 ounces each. After resting roll the balls into flattened pieces of dough which are about 1/4 inch thick. I rolled the dough in sesame seeds for flavor and looks. Then let the dough proof again for about two hours. In a preheated oven (500 degrees)  on a hot stone, gently stretch the dough out slightly and throw the dough onto the top of the hot stone. Bake for 4 minutes on each side. The dough puffs up into a balloon after the first 4 minutes. Serve cut in half for pita sandwiches or warm with butter. These are very delicious! These Syrian Flatbreads were about 8 inches in diameter when I was done baking them, if you want them smaller cut the dough into 4 or 5 ounce pieces. Here are the results:

Syrian Bread doughballs

rolled in sesame seeds

Syrian Flatbread

Syrian Flatbread closeup

Closeup

Try some out!

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4 Comments

  1. Steve Steve
    August 29, 2013    

    Use wts. for the formulas, it would be so much easier than volumes.

    • August 29, 2013    

      Thanks Steve, it was converted to weights in my book, “Discovering Sourdough,” which is available on Amazon.

  2. February 25, 2012    

    Water

  3. Joelle Joelle
    February 25, 2012    

    “1 & 1/2 cup”

    of what???

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