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Lebanese bread

  • 3:00 Prep
  • 0:15 Cook
  • Makes 8
  • Advanced


  • 7g sachet dry yeast
  • 1 teaspoon caster sugar
  • 1 1/3 cups warm water
  • 4 cups plain flour
  • 1 teaspoon table salt
  • 2 tablespoons olive oil


  • 1
    Place yeast, sugar and 1/3 cup warm water in a jug. Stir to dissolve yeast. Set aside in a warm place for 10 minutes or until foamy.
  • 2
    Sift flour into a large bowl. Add salt. Stir to combine. Make a well in centre. Add yeast mixture, 1 tablespoon oil and remaining warm water. Mix to form a dough.
  • 3
    Turn dough out onto a lightly floured surface. Knead, adding remaining oil, for 20 minutes or until smooth. Place dough in an oiled bowl. Cover. Set aside in a warm place for 2 hours or until doubled in size.
  • 4
    Using your fist, punch dough down. Knead for 2 minutes or until smooth. Divide into 8 balls. Using a rolling pin, roll each ball out to a 22cm round. Layer rounds between baking paper. Set aside in a warm place for 30 minutes or until slightly puffed.
  • 5
    Heat an oiled barbecue plate on high. Reduce heat to low. Cook bread, in batches, for 2 minutes each side or until lightly browned and puffed. Serve.

Source: taste.com.au


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