Lebanese Mountain Bread Recipe – Lebanese Special
This flatbread is a dish my great grandmother would make for all of my siblings and cousins when we were young. A very well known Syrian recipe that is easy to make but has a lot of time dedicated into the making of it. I promise that you will have fun making the delicious bread and you will also make new memories that will last forever.
- Prep Time20 min
- Cook Time10 min
- Perform Time9 hr 30 min
- Total Time10 hr
Lebanese Mountain Bread Ingredients:
- 1/2 cup bread flour
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 1/2 cup warm water
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil, plus extra coat to cover bowl
- 1 cup bread flour, or more as needed
- 1/2 cup bread flour
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 1/2 cup warm water
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil, plus extra coat to cover bowl
- 1 cup bread flour, or more as needed
- 1/2 cup bread flour
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 3/4 teaspoon kosher salt
- 1 cup bread flour, or more as needed
How to Make Lebanese Mountain Bread
Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
