Lebanese Bread / الخبز اللبناني

Updated at: Thu, 17 Aug 2023 13:59:20 GMT

Step 1

In a large mixing bowl mix flour with yeast, sugar and salt, stir to combine, add water and vegetable oil and knead well until smooth and elastic.

Step 2

Place the mixing bowl in a warm place, uncovered, wait about 15 minutes or until mixture is frothy and bubbling a bit.

Step 3

In a working surface, dust with a little bit of flour, Knead lightly for 2 minutes or so until smooth, cover and let the dough rest for 10 minutes, then knead again for a couple more minutes, (The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much).

Step 4

Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, for about 1 hour.

Step 5

Preheat the oven and your baking stone or simply a baking sheet to 240C.

Step 6

Turn dough onto a lightly floured surface and cut the dough into 24 to 28 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.

Step 7

Roll each dough ball out on a lightly flour-dusted surface until it’s about (18-20cm) in diameter and 3 to 4mm thick, (Don’t make them thinner or they won’t rise).

Step 8

Place on a baking sheet tray lined with parchment paper and cover with a towel and allow to rest for 20-25 minutes.

Step 9

Place 2 or 4 pieces of the dough (keep the other pieces covered) into a preheated oven 290C on a baking stone or baking sheet, close the oven immediately and bake for 3 to 4 minutes, it should look pale and a dark brown marks may formed onto the dough, puffs up and form a pocket in the center.

Step 10

Transfer warm bread to a napkin-lined basket and cover so bread stays soft.

Step 11

Repeat with the rest of the dough balls.

2 liked

0 disliked