Lebanese Bread

Submitted by: Khebzalsultan | Bread Provider for Life
Hot bread. For thousands of years, the art and craft of Lebanese flat bread making was shrouded in mystery.in the 18th century, scientists were dumbfounded to see the locals filling a flat round disc with spreads and meats,using it to consume their food.

Difficulty: Medium - experience needed


• 1 packet dried baker’s yeast
• 1/3 cup water to mix with the yeast, warm but not hot
• 2 tablespoons sugar
• 3 cups plain, white flour
• 1 cup water, warm but not hot
• 1 teaspoon salt


1. Activate the yeast by mixing it with the 1/3rd cup of water and the 2 tablespoons of sugar
2. Wait for 10 minutes until the mixture becomes frothy. If it doesn’t become frothy, your yeast has died/expired and you need to buy a fresh packet
3. Meanwhile, sift the 3 cups of flour along with the teaspoon of salt into a bowl
4. Create a well in the middle and add the cup of water and the yeast mixture
5. Mix well and then knead with oomph for 10 minutes
6. Make a ball and with a knife, slice a cross on the surface to loosen the surface tension
7. Cover with a damp, clean cloth and place it in a warm, draft free area. Wait until it doubles in size (depending on the temperature this could be anywhere from 1 to 3 hours)
8. Knock back the dough and divide into 8 balls
9. Place on a lightly floured surface and flatten with a rolling pin until it is around 0.4 to 0.5 cm thick and put aside for 10 to 15 minutes to rise a bit more. The shape should be circular
10. Heat the oven to maximum
11. (Optional) Brush the top of the discs with a bit of milk if you want it to colour deeply.
12. Bake each individual disc one at a time for 5 to 8 minutes until the top has nicely coloured (cooking time depends on the heat of the oven and thickness of the bread)
13. Remove and eat immediately, or when cool store in a plastic bag in order for it to soften


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