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Lebanese Bread

Budget.Gourmet's picture
  Yeast 2 Tablespoon (2 Cakes)
  Lukewarm water 2 Cup (32 tbs)
  Unbleached white flour 8 Cup (128 tbs)
  Whole wheat flour 2 Cup (32 tbs)
  Salt 1⁄2 Tablespoon

Dissolve the yeast in the water.
Place the flours in a large bowl.
Mix in the salt.
Pour in the yeast and water mixture, and add enough water to make a very stiff dough.
Knead until smooth.
Cover, and let rise until doubled.
Punch down, and mold dough into small pieces about 3 inches in diameter.
Be sure to seal the dough by rolling it around in your hands until it is smooth.
Place on a tray; cover with plastic wrap; allow to rise for 1 hour.
Preheat your oven.
It must be at 525° minimum.
Fun to have a glass door so you can see.
Roll out balls of dough on floured board, one at a time, into pancake like circles 8 to 9 inches in diameter.
Place on a small wooden board and slide onto upside-down cookie sheet in oven.
While one loaf is baking, roll out the next.
The loaf takes only a few minutes to bake.
Very light brown spots will form on the loaf after it has puffed up like a ball.
Remove it from the oven, and place on a terry-cloth towel.
Cover the bread with another towel, and stack the loaves one on top of the other as they come from the oven.
Keep covered until cool.

Recipe Summary

Side Dish

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