Syrian Na'ameh
Syrian Na'ameh in this video is a simple dough made from flour, water, and salt, blended well in a blender, then strained and left to rest. It is then poured onto a hot surface in a pan or on a copper griddle and spread quickly into thin sheets, which are dried in the sun and air and served with date molasses. The chef also mentions that grape molasses or carob molasses can be used for serving, but says date molasses is best.
A Syrian baked pastry or bread-style preparation called na'ameh.
Similar to a simple savory pastry or flatbread.
Ingredients
- 1.5 cups (195 g) Flour
- 320 ml Water
- ¼ teaspoon Salt
- for garnish Date molasses
- mentioned as a serving option Grape molasses
- mentioned as a serving option Carob molasses
- used to grease and wipe the pan Oil
Instructions
- In the blender, put the water in the electric blender first.
- In the blender, add the flour and salt to the water.
- In the blender, blend the mixture for at least 5 minutes until the gluten is well activated.
- In the blender or through a strainer, strain the mixture after blending and let it rest for about 10 to 15 minutes.
- In the pan or on the copper plate/griddle, heat the surface well over the appropriate heat.
- In the pan, wipe the surface with a little oil for the first time only.
- In the pan, pour in an amount of the mixture using a finjan or a measuring tool of about 100 ml.
- In the pan, quickly spread the mixture with two spoons until it takes on a thin, round shape.
- In the pan, cook the flatbread until it dries and is no longer liquid.
- In the pan, turn the flatbread or carefully lift it if necessary, then drain off the oil.
- In a sunny, airy place, leave the flatbreads to dry until they harden and are ready.
- When serving, put date molasses on the Na'ameh.
- When serving, grape molasses or carob molasses can also be added, according to the chef, although date molasses is tastiest according to him.