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Lebanese Flatbread 2

Serves 4 to 6 Bread vegan, Breads & Pastry

Lebanese Flatbread 2

In Lebanese homes, flatbread is a staple that graces the table with its comforting presence, often accompanying meals throughout the day. This version is true to the way it has been lovingly prepared by countless family cooks, where the salt is measured by intuition and the olive oil flows freely. The bread's simplicity makes it an essential part of daily life, reflecting a tradition of sharing and togetherness at the table.

When properly made, this flatbread is soft yet sturdy, with a slightly chewy texture that pairs perfectly with a variety of dishes. The subtle saltiness and rich olive oil flavor make each bite delightful on its own or as a companion to dips and spreads. It invites a communal experience, where tearing and sharing are part of the joy.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1 tspfine sea salt
  • 1 tbspolive oil

Method

  1. In a large mixing bowl, combine 500 g bread flour and 1 tsp fine sea salt. Create a well in the center and add 7 g dry yeast. Pour 300 ml warm water into the well, ensuring it is not too hot to avoid killing the yeast. Gradually mix the flour into the water and yeast using your hands or a wooden spoon until a shaggy dough forms.
  2. Add 1 tbsp olive oil to the dough and begin kneading it on a lightly floured surface. Use the heels of your hands to push the dough away from you, then fold it back over itself. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should bounce back when pressed lightly with a finger.
  3. Place the kneaded dough in a lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release excess air. Divide the dough into equal portions, about the size of a small orange. Shape each portion into a ball by tucking the edges underneath, creating a smooth surface.
  5. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Roll each dough ball into a thin circle, about 1/4 inch thick, on a lightly floured surface. Ensure the dough is evenly rolled to prevent uneven cooking.
  6. Carefully transfer the rolled dough onto the preheated baking stone or sheet. Bake for about 5 to 7 minutes, until the flatbread puffs up and develops golden brown spots on the surface. The bread should be soft but with a slight crispness on the edges.
  7. Remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents the bread from becoming soggy. The flatbreads should be warm to the touch but not hot when served.
  8. Serve the Lebanese Flatbread 2 warm with your meal, encouraging everyone to tear and share. The bread should be soft and pliable, perfect for scooping up dips or wrapping around fillings.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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