Lebanese Mountain Bread Recipe – Lebanese Special
Homemade flatbread always surpasses store-bought, and this Lebanese Mountain Bread is truly exceptional! Its distinctive texture, straightforward method (just a few steps and some resting!), and beautiful appearance make it a favorite. This soft bread rolls out quickly and is perfect for wraps, rolls, curries, and any creative dish you can imagine—it’s that good!
- 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
In a mixing bowl, combine 1/2 cup flour, yeast, and sugar. Pour in warm water and whisk thoroughly for 2 to 3 minutes. Cover the bowl and let it sit until the mixture becomes bubbly, which usually takes 30 to 60 minutes. Drizzle in olive oil, add salt, and mix in 1 cup of flour. Stir until the mixture forms a sticky dough ball that pulls away from the sides of the bowl. Adjust with more flour if the mixture seems too wet.
Lightly flour a work surface. Knead the dough for about 2 minutes until it becomes soft, supple, and slightly elastic. Place a few drops of olive oil in a bowl, transfer the dough ball to the bowl, and turn it to coat the surface with oil.
Cover the bowl and place it in a warm spot. Let the dough rise until it doubles in size, approximately 60 to 90 minutes. Transfer the risen dough to the work surface and knead briefly to remove any air bubbles, about 1 minute. Place the dough in a zip-top plastic bag and refrigerate for at least 8 hours or overnight.
Lightly flour the work surface again; the dough may be sticky, so use enough flour to prevent sticking. Break off a piece of dough slightly smaller than a golf ball. Roll it into a smooth ball, then flatten and roll it out into a circle about 1/8-inch thick.
Invert a smooth mixing bowl onto the work surface and lightly flour the bottom. Gently stretch the dough and place the dough circle on the floured surface of the inverted bowl. Evenly stretch the dough down the sides of the bowl until it is very thin and translucent, or as thin as possible without tearing.
Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer it to the hot skillet and cook until blisters form and it begins to brown, about 45 to 60 seconds per side. Transfer the cooked bread to a dish and cover it with another dish inverted over it to allow the bread to steam and remain moist and supple.
