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Lebanese Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Lebanese Griddle Bread

Lebanese Griddle Bread, a staple in many homes across Lebanon, finds its way to the table whenever the family gathers for a comforting meal. Its simplicity is deceiving, as this bread carries the essence of home cooking, where salt is measured with intuition and the richness of oil is embraced without hesitation. Each family may have its own version, passed down through generations, making it a unique yet shared experience.

As you tear into its warm, golden exterior, expect a tender crumb with a gentle chew, balanced by a whisper of salt. The bread's subtle flavors allow it to complement a variety of dishes, making it a versatile companion to whatever is being served. This griddle bread is not just an accompaniment; it is a canvas for the rich tapestry of Lebanese home cooking.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while stirring with your hand or a wooden spoon until a shaggy dough forms. Add 1 tbsp of oil and continue to mix until the dough starts to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. If the dough feels sticky, sprinkle a little more flour as needed.
  3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it feels light and airy when gently pressed.
  4. 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. Meanwhile, punch down the risen dough to release excess air and divide it into equal portions, about the size of a small orange.
  5. Shape each portion into a smooth ball and then gently flatten it with your hands or a rolling pin into a round disc, about 1 cm thick. Ensure the discs are even in thickness to promote uniform cooking.
  6. Carefully place the shaped dough onto the preheated baking stone or sheet in the oven. Bake for about 5 to 7 minutes, or until the bread puffs up and develops a light golden color on the surface. The bread should feel firm yet springy to the touch.
  7. Once baked, remove the bread from the oven and transfer it to a wire rack. Allow it to cool slightly so the crumb sets, which will give the bread a better texture when served.
  8. Serve the Lebanese Griddle Bread warm, allowing everyone at the table to tear off pieces to enjoy with the meal. The bread's slightly chewy texture and warm aroma make it a perfect accompaniment to various 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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