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making bread
I can make the traditional pita sized bread but I remember my grandmother always making a large flat loaf that was crunchy around the edges that didn't puff up. Unfortunately she never showed me how to make them. See came from Zahle. Do you know what they are called?. I have seen some utube videos where they cook them on a saj. Do you know where I could acquire one?
Leanne L.
Leanne L.
Replies to This Discussion
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Permalink Reply by DedeMed on -
hi Leanne,
Yes that type of bread is called saj bread and it is cooked on a saj. THe only place to get one would be to order one online, or have someone make it for you, or bring it back for you from the Middle East. It is amazing bread and the little old ladies always make it early in the morning...I love it :)
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Permalink Reply by Camila on -
Hi Dede,
I made Pita bread yesterday, but it turned out hard (yes, I did place it into a sealed container immediately), and chewy, and they really didn't puff that much. I was wondering if you could help me. I want to make Pita bread that is nice and soft and more bread-like.... I might have made the bread too flat and stretched out, or maybe too much water...
What makes a bread chewy, as supposed to soft?
Thanks.
- Camila
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Permalink Reply by Leanne Lantz on
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Hi Camilla
I I grew up making bread with my lebanese grandmother as a child and when she passed I had to teach myself again since she never let me mix the dough or knead it . For a few years my family referred to my pita's as hockey pucks. In a large extended lebanese family used to homemade pita bread giving up was not an option. It took me a few dozen efforts before I really started making great bread. It was usually too much flour and not enough water and not letting the bread go through a second shorter rise. Also allow the balls to rest for 10 mins or so under a damp flour sack towel before you roll them out. When you pick up the ball to roll them out you can feel if they are ready because they will be light and puffy. Balls that arent ready to roll will feel heavy and doughy. Once you begin to roll them work the dough as little as possible, the more you fool around with the dough the tougher the loaves will be. I have mixed dough in bread machines, my kitchenaid with the dough hook and by hand. I still believe hand mixing makes a softer loaf.
If you go on you tube there are lots of home videos of people kneading the bread. Bake in super hot 500F oven for only 3-4 minutes.Keeping the dough from drying out will also make them puff up higher than dough balls that have dried out.. Once you make bread a few times you will start to learn to feel the dough. When you knead you will know that the smooth elastic feeling is telling you you have kneaded enough. You will know in advance that your bread will puff because the dough balls feel light in your hand and they roll out smoothly.
Be patient, the payoff is wonderful.
Good Luck
Leanne
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Permalink Reply by Patty on
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Hey Leanne, my mother used to make that bread too. It was a ritual every few weeks. It was made from a simple dough and rolled out really big and very thin, didn't take long to bake. Back then we used to use a rolling pin the size of a broom stick because a rolling pin wasn't long enough (to tell you the truth I think it was a broom stick handle cut down that she used. lol) we also baked it in a gas oven on the bottom of the stove. I'm sure using a big pizza pan would do the same trick, just make sure you flip it to cook both sides. I know she would put it in a huge bag and seal it so they wouldn't dry out. My ancestors came from Tourza, not sure how far from Zahle that is.
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Permalink Reply by DedeMed on
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Hi Ladies, wonderful tips! Leanne, your method is exactly like my recipe, and yes, letting the dough rise a 2nd time is very important, you can even let it rise a 3rd time after you roll out the pitas as well to ensure it puffs up :)
Dede
Patty said:Hey Leanne, my mother used to make that bread too. It was a ritual every few weeks. It was made from a simple dough and rolled out really big and very thin, didn't take long to bake. Back then we used to use a rolling pin the size of a broom stick because a rolling pin wasn't long enough (to tell you the truth I think it was a broom stick handle cut down that she used. lol) we also baked it in a gas oven on the bottom of the stove. I'm sure using a big pizza pan would do the same trick, just make sure you flip it to cook both sides. I know she would put it in a huge bag and seal it so they wouldn't dry out. My ancestors came from Tourza, not sure how far from Zahle that is.
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Permalink Reply by Leanne Lantz on
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Hi Patty
We baked our bread in the bottom of an old Roper stove the same way. I have a pizza stone and it works well but the newer ovens don't get as hot as those old gas stoves so the dough doesnt puff as fast.. We wrapped ours in an old pillowcase. She'd make a batch using 10 lbs of flour at a time and they still never lasted long enough to dry out. I've been watching you tube videos of bread makers fanning the loaves, It looks so easy but I still haven't been able to do it.
Dede
The shaped dough balls go through a third rise . By the time I'm finished making the balls of dough the first are ready to roll out and go into the oven. I give them a few minutes to relax after rolling and before baking. Then I set aside some of the dough for the sfeeha. Do you have a recipe? I'm always curious to see how everyone else makes their family recipes.
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Permalink Reply by Patty on
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Leanne
Yes we used to make a huge batch of this too. Growing up Catholic, my mother always made an imprint of a cross in the dough before she left it to rest to rise....I think it was her way of sending blessings on the bread.
Leanne Lantz said:Hi Patty
We baked our bread in the bottom of an old Roper stove the same way. I have a pizza stone and it works well but the newer ovens don't get as hot as those old gas stoves so the dough doesnt puff as fast.. We wrapped ours in an old pillowcase. She'd make a batch using 10 lbs of flour at a time and they still never lasted long enough to dry out. I've been watching you tube videos of bread makers fanning the loaves, It looks so easy but I still haven't been able to do it.
Dede
The shaped dough balls go through a third rise . By the time I'm finished making the balls of dough the first are ready to roll out and go into the oven. I give them a few minutes to relax after rolling and before baking. Then I set aside some of the dough for the sfeeha. Do you have a recipe? I'm always curious to see how everyone else makes their family recipes.
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