:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/l7dpQK8fJzk76jOb6JpW/f70bfc1170d8a93ddb37f8320f4e1e.png "Authentic Traditional Lebanese Flat Bread")
Authentic Traditional Lebanese Flat Bread
Lebanese Bread, also known as Khobz al Khabbaz, is a super soft and pliable round flat bread that is an everyday staple in Lebanon. Traditionally baked on a domed or convex metal griddle, this bread comes out chewy, slightly tart and totally delicious.
Ingredients
- 1 package active dry yeast
- 1 teaspoon sugar
- 11⁄4 cups warm water
- 3 cups all-purpose flour
- 11⁄2 teaspoons salt
- 2 tbls olive oil
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Directions
Begin by dissolving the yeast and sugar in the warm water in a bowl. Let it sit for 10 minutes until it becomes frothy.
In another large bowl, combine the flour and salt. Make a well in the center and slowly pour in the yeast mixture and olive oil. Use a spoon to mix the ingredients together until a dough starts to form.
Once the dough has formed, knead it in the bowl for about 5 minutes. If the dough is too sticky, add a little bit of flour. The dough should be soft but not sticky.
Once the dough is well-kneaded, cover the bowl with a damp cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.
When the dough has risen, preheat your oven to 500°F (260°C) and place a baking sheet or pizza stone in the oven to heat up.
Divide the dough into 10 equal portions and roll each one out on a floured surface until they are about 1/4 inch thick.
Place the rolled out dough onto the heated baking sheet or pizza stone and bake for 5-6 minutes or until they begin to puff up and turn golden brown.
Remove the bread from the oven and quickly wrap it in a clean kitchen towel to keep it soft.
Repeat steps 6-8 with the remaining dough. Serve the Lebanese bread warm with a classic hummus dip or as a side to your favorite Lebanese dishes.
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TammersAuthentic Traditional Lebanese Flat Bread
Lebanese Bread, also known as Khobz al Khabbaz, is a super soft and pliable round flat bread that is an everyday staple in Lebanon. Traditionally baked on a domed or convex metal griddle, this bread comes out chewy, slightly tart and totally delicious.
Begin by dissolving the yeast and sugar in the warm water in a bowl. Let it sit for 10 minutes until it becomes frothy.
In another large bowl, combine the flour and salt. Make a well in the center and slowly pour in the yeast mixture and olive oil. Use a spoon to mix the ingredients together until a dough starts to form.
Once the dough has formed, knead it in the bowl for about 5 minutes. If the dough is too sticky, add a little bit of flour. The dough should be soft but not sticky.
Once the dough is well-kneaded, cover the bowl with a damp cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.
When the dough has risen, preheat your oven to 500°F (260°C) and place a baking sheet or pizza stone in the oven to heat up.
Divide the dough into 10 equal portions and roll each one out on a floured surface until they are about 1/4 inch thick.
Place the rolled out dough onto the heated baking sheet or pizza stone and bake for 5-6 minutes or until they begin to puff up and turn golden brown.
Remove the bread from the oven and quickly wrap it in a clean kitchen towel to keep it soft.
Repeat steps 6-8 with the remaining dough. Serve the Lebanese bread warm with a classic hummus dip or as a side to your favorite Lebanese dishes.
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