Lebanese Bread

Adapted from https://thebigmansworld.com/paleo-lebanese-flatbread/

Servings: 8

INGREDIENTS

1 cup warm water
2 teaspoons yeast
1 teaspoon sugar
3 cups bread flour divided
1 tablespoon olive oil
1 1/2 tablespoons salt

STEPS

1) Combine warm water, yeast, and sugar in a bowl. Add ½ cup flour and let it sit for 15 minutes until foamy.

2) Mix in oil, salt, and 2 cups flour. Knead until smooth, adding reserved flour if needed. Rest dough for 10 minutes.

3) Preheat oven to 500°F (260°C) and place a large skillet inside.

4) Roll dough into 8 balls, then into ¼-inch-thick 8-inch circles, adding flour as needed.

5) Moving quickly, add enough dough balls to fit on the skillet and bake until puffed and golden, about 3-5 minutes per side.


NOTES

TO STORE: Leftovers will remain fresh at room temperature in an airtight container or plastic bag for up to 3 days. To keep it longer, store it in the fridge for up to one week.

TO FREEZE: Leftover bread can also be frozen in a freezer-safe bag or container for up to 6 months.