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Lebanese Bread

Lebanese.Chef's picture
  Dried yeast/1 oz (30 g) fresh yeast 15 Gram
  Lukewarm water 2 1⁄2 Cup (40 tbs)
  Sugar 1 Teaspoon
  Plain flour 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Oil 3 Tablespoon

Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams (approx 10-I5 minutes).
Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly.
Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually.
Knead well to a soft dough.
Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny for approx 15-20 minutes.
Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball.
Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size (approx 1-2 hours).
Turn the oven on to maximum heat at least 3/4 hour before cooking the bread.
Punch the dough down in the centre and draw edges to the middle to reform the ball.
Turn onto a floured board or cloth and knead for approx 2 minutes.
Divide the dough into 8 equal portions and roll each into a ball.
Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about the size of a dinner plate and approx 1/4 in (6 mm) thick.
Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size approx 20-30 minutes.
Place a baking tray in oven for 5 minutes, remove and lightly rub with oil.
Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly approx 4-8 minutes.
Remove from oven and wrap in a cloth.
Continue until all the rounds are cooked.
The bread should be white, soft and chewy.
When cut in half it will form a pocket into which sandwich fillings of every description may be placed. Makes 8 rounds.

Recipe Summary

Difficulty Level: 
Cook Time: 
8 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4854 Calories from Fat 546

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3907.3 mg162.8%

Total Carbohydrates 972 g324.1%

Dietary Fiber 31.9 g127.8%

Sugars 6.4 g

Protein 77 g154.3%

Vitamin A 0% Vitamin C 0.07%

Calcium 15% Iron 37.4%

*Based on a 2000 Calorie diet

Lebanese Bread Recipe