Well-Seasoned Cookbook

flavorful recipes perfected over time

Lebanese Bread

Ingredients:

1 packet dried baker's yeast

1/3 cup water to mix with the yeast, warm but not hot

2 tablespoons sugar

3 cups plain, white flour

1 cup water, warm but not hot

1 teaspoon salt

Directions:

Activate the yeast by mixing it with the 1/3rd cup of water and the 2 tablespoons of sugar

Wait for 10 minutes until the mixture becomes frothy. If it doesn't become frothy, your yeast has died/expired and you need to buy a fresh packet

Meanwhile, sift the 3 cups of flour along with the teaspoon of salt into a bowl

Create a well in the middle and add the cup of water and the yeast mixture

Mix well and then knead with oomph for 10 minutes

Make a ball and with a knife, slice a cross on the surface to loosen the surface tension

Cover with a damp, clean cloth and place it in a warm, draft free area. Wait until it doubles in size (depending on the temperature this could be anywhere from 1 to 3 hours)

Knock back the dough and divide into 8 balls

Place on a lightly floured surface and flatten with a rolling pin until it is around 0.4 to 0.5 cm thick and put aside for 10 to 15 minutes to rise a bit more. The shape should be circular

Heat the oven to maximum

(Optional) Brush the top of the discs with a bit of milk if you want it to colour deeply.

Bake each individual disc one at a time for 5 to 8 minutes until the top has nicely coloured (cooking time depends on the heat of the oven and thickness of the bread)

Remove and eat immediately, or when cool store in a plastic bag in order for it to soften