Here's how I made my own Lebanese flatbread!
PS: keep an eye on here, the Fattoush salad recipe might follow very soon!
INGREDIENTS (4 loaves):
- 3 cups AP flour
- 1/2 pack of active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1/2 tsp sugar
- 3/4 tsp salt
RECIPE:
- preheat your oven at 500F with a baking sheet or pizza stone in it
- reserve 1 cup of flour to use later and put the remaining 2 cups in a bowl
- dissolve the yeast in a little bit of the warm water, then add the remaining water, salt and sugar
-pour in the center of the 2 cups of flour and mix a little bit of flour in to thicken the liquid. Cover with a cloth and leave in a warm spot for about 10-15 minutes until frothy and bubbly
- when the yeast mixture is bubbly, start mixing the rest of the flour and the olive oil in using a dough hook attachment in a standing mixer for about 5-6 minutes, or good ol' elbow grease for 15 minutes
- the dough should now be soft and slightly sticky. Place it on a floured surface and knead for another 10 minutes until the dough is soft, springy and smooth.
- put a splash of olive oil in a bow and place the dough in the bowl, making sure to cover it in oil. let rest covered in film in a warm place for about 1-2 hours, or until it has doubled in size
- deflate the risen dough with your fist and put on a floured surface. Flour your hands so the dough won't stick and knead for another minute or so, then split into 4 equal sized balls
- roll out the balls into thin discs (maybe 1/4 inch?), cover with a cloth and let rest for another 20 minutes
- bake the flat breads one at a time, as they will puff up and take more space as they bake: put a floured disc directly on the baking sheet (I used a pizza stone) and bake for 4-5 minutes. Repeat with the remaining discs
- these breads are delicious on their own, dipped in olive oil and salt as a snack, and perfect with hummus, artichoke dip or used as a pita pocket for lamb skewers!
- enjoy :)
No comments:
Post a Comment