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Lebanese Flatbread

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
600 min
SERVINGS
8 servings
Lebanese Middle Eastern
Lebanese Flatbread
Ingredients
  • 1 1/2 cups bread flour, divided, or more as needed
  • 1 teaspoon active dry yeast
  • 1 teaspoon white sugar
  • 1/2 cup warm water
  • 1 tablespoon olive oil, plus extra to coat bowl
  • 3/4 teaspoon kosher salt
Instructions
1
Acquire the necessary ingredients.
2
Combine 1/2 cup of flour, yeast, and sugar in a mixing bowl. Gradually pour in warm water and whisk the mixture until it's well combined, taking about 2 to 3 minutes.
3
Allow the mixture to rest and become frothy, typically within a span of 30 to 60 minutes.
4
Add olive oil to the mixture and incorporate salt, along with the remaining 1 cup of flour. Mix everything together until you have a cohesive dough ball that holds its shape and doesn't stick to the sides of the bowl. If the mixture seems too liquidy, you can add a bit more flour to achieve the right consistency.
5
Prepare a work surface by lightly dusting it with flour. Begin kneading the dough until it becomes soft, pliable, and slightly elastic, taking around 2 minutes to achieve the desired texture.
6
Anoint a few drops of olive oil onto the dough ball, then transfer it to a bowl coated with oil. Cover the bowl and place it in a warm environment, allowing the dough to rise until it has doubled in size, typically within 60 to 90 minutes.
7
Transfer the dough ball to a work surface and knead it gently for about 1 minute, removing any air bubbles.
8
Transfer the dough to a resealable plastic bag and refrigerate it for 8 hours or overnight.
9
Before proceeding, lightly dust a work surface with flour to prevent the dough from sticking. Break off a piece of dough slightly smaller than a golf ball and roll it into a smooth ball. Flatten the ball and shape it into a circle about 1/8-inch thick.
10
Place an inverted mixing bowl on the work surface, lightly flouring its bottom. Gently stretch the dough and position it on the floured surface of the inverted bowl, working your way around the edges until it's very thin and translucent.
11
Be cautious not to tear the dough as you stretch it evenly down the sides of the bowl.
12
Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer it to the hot skillet and cook until blisters form and begin to brown, taking about 45 to 60 seconds per side.
13
Transfer the cooked bread to a dish and cover it to allow it to steam and stay moist and supple.