Syrian Bread (Main Recipe)
Ingredients
Part Massa
Process
01. Place Zeelandia Versamix and part of the water (350 ml) in the mixer.
02. Mix at low speed (speed 1) for approximately 2 minutes.
03. Add the yeast and mix at low speed (speed 1) for an additional 2 minutes.
04. Gradually add the remaining water (150 ml) and mix at high speed (speed 2) until the veil stage is reached.
05. Divide into 80 g portions and round them.
06. Cover with plastic and let rest for 10 minutes.
07. Using a rolling pin, roll out the dough into discs approximately 15 cm in diameter, being careful not to puncture the dough.
08. Place on pre-greased baking sheets.
09. Bake immediately at 240°C for approximately 2 minutes or until puffed in a stone oven.
10. Package as soon as cool.
Yield
19 Units of 74 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Baking Sheets
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 218 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Syrian Bread (Main Recipe)
Ingredients
How to make it
DOUGH
01. Place Zeelandia Versamix and part of the water (350 ml) in the mixer.
02. Mix at low speed (speed 1) for approximately 2 minutes.
03. Add the yeast and mix at low speed (speed 1) for an additional 2 minutes.
04. Gradually add the remaining water (150 ml) and mix at high speed (speed 2) until the veil stage is reached.
05. Divide into 80 g portions and round them.
06. Cover with plastic and let rest for 10 minutes.
07. Using a rolling pin, roll out the dough into discs approximately 15 cm in diameter, being careful not to puncture the dough.
08. Place on pre-greased baking sheets.
09. Bake immediately at 240°C for approximately 2 minutes or until puffed in a stone oven.
10. Package as soon as cool.
Tips
Yield
19 Units of 74 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Baking Sheets
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 3.2 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 218 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.