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Lebanese Flatbread

Serves 4 to 6 Bread vegan, Breads & Pastry

Lebanese Flatbread

Lebanese Flatbread is a staple at home tables across Lebanon, embodying the essence of everyday life in its simple, yet satisfying form. It's the kind of bread that families gather around, tearing pieces off to scoop up mezze or mop up the last drops of a flavorful stew. This home-cooked version captures the heart of Lebanese culinary tradition, where each ingredient is measured by feel and instinct, not by strict recipes.

Expect a soft, pillowy texture with a subtle chew, perfectly balanced by the warmth of olive oil and a hint of sea salt. The flatbread should be tender yet robust enough to hold its own alongside a range of dishes, inviting hands to break, share, and savor.

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, 7 g dry yeast, and 1 tsp fine sea salt. Make a well in the center and pour in 300 ml warm water and 1 tbsp olive oil. Mix with your hands or a wooden spoon until a shaggy dough forms, ensuring all the flour is incorporated.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 8-10 minutes until the dough is smooth and elastic. The dough should spring back when you press it lightly with a finger.
  3. Place the kneaded dough into 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 place until it doubles in size. This will take about 1 to 2 hours, and you'll know it's ready when the dough has visibly expanded and feels airy when you press it gently.
  4. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet on the middle rack to heat up. This will mimic the hot surface of a traditional Lebanese oven.
  5. Once the dough has risen, gently punch it down to release excess air. Divide it into 6 equal pieces and shape each piece into a ball. Flatten each ball into a disk about 1/4 inch thick, using your hands or a rolling pin. Be gentle to maintain the dough's airy structure.
  6. Carefully place the flattened dough onto the preheated baking stone or sheet. Bake for about 5-7 minutes, or until the flatbreads puff up and develop light golden brown spots on the surface. The bread should be soft with a slight chewiness.
  7. Remove the flatbreads from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, preventing them from becoming soggy.
  8. Serve the Lebanese Flatbread warm, as part of your meal. Enjoy the bread's soft texture and subtle flavor, perfect for scooping up dips or accompanying your favorite dishes.
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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