January 26, 2009 by Stacy McDonald

Lebanese Flatbread

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I received several recipe requests for the Lebanese flatbread we made, so here you go! More recipes to come!

· 1 pkg. (1 ½ tsp.) active dry yeast

· ¼ cup warm water
· 1 tsp sugar
· 3 ¾ cups of unbleached white flour or spelt (you could also use freshly ground whole wheat)
· 1 tsp salt
· 1 ¼ cups cold water
· ¼ cup (extra light) extra virgin olive oil


1. Mix yeast and sugar in ¼ cup warm water. Set aside and let rest for 10 minutes.
2. Mix flour and salt.
3. When yeast mixture has doubled in size, add to flour mixture.
4. Mix cold water with oil to make 1 ½ cups liquid and add to flour mixture.
5. Shape into smooth ball. Place in a well-oiled bowl and rotate dough so entire surface is covered with oil.
6. Cover with damp flour sack or dish cloth and let rise in a warm place until doubled in bulk (approximately 1 ½ hours).
7. Divide dough into grapefruit-size balls and roll with flour (usually makes 4).
8. Flatten and pat with fingertips into 8” rounds, ½” thick.
9. Cook in non-stick skillet or cast iron pan on medium heat, on both sides, until light brown. You can also use a clay pizza pan in the oven.
10. Brush tops with cool water or olive oil to keep soft.

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2 Responses to “Lebanese Flatbread”

  1. Tricia says:

    It’s on my menu. Thanks for sharing.

  2. Mrs Flam says:

    Nurm .. Gonna try this tonight.
    Thank you for sharing.

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