Bread holds a special place in many cultures, serving as a staple at family meals, a comfort food, and even a symbol of hospitality. Lebanese bread, with its soft and pillowy texture, is one of my favorites, and making it at home brings back fond memories of sharing meals with friends and family.
I remember the first time I encountered this delightful bread was during a trip to Beirut. The city’s vibrant markets were filled with the irresistible aroma of freshly baked bread, drawing me in. One particular bakery, nestled in a bustling corner, offered me my first taste of authentic Lebanese bread. The baker, an elderly gentleman with a warm smile, handed me a piece straight from the oven. The bread was soft, warm, and slightly chewy, with a perfect balance of flavor. That experience sparked my love for Lebanese cuisine and inspired me to recreate this bread at home.
Lebanese bread is incredibly versatile and can be paired with a variety of dishes. It’s perfect for dipping into hummus, wrapping around falafel, or simply enjoying with a drizzle of olive oil and a sprinkle of za’atar. One of my favorite variations is to sprinkle sesame seeds or nigella seeds on top before baking, adding a delightful crunch and extra flavor. Another tweak I enjoy is incorporating whole wheat flour for a nuttier taste and a bit more texture.
The recipe for Lebanese bread is straightforward and requires only a few basic ingredients: bread flour, yeast, warm water, olive oil, salt, and sugar. The process is equally simple, starting with activating the yeast in warm water with a bit of sugar, then gradually mixing in the flour and olive oil. Kneading the dough by hand is a therapeutic activity that connects you to the age-old tradition of bread making.
What makes this recipe particularly enjoyable is the baking method. Instead of using a traditional oven, the dough is baked on a hot skillet, which mimics the intense heat of a stone oven, giving the bread its characteristic puff and soft texture. The transformation of the dough as it puffs up in the oven is always a delightful sight, promising a delicious outcome.
Whether you’re a seasoned baker or a beginner, this Lebanese bread recipe is a wonderful addition to your culinary repertoire. It’s a perfect way to bring a taste of Lebanon into your home and share it with loved ones.
How to Make Lebanese Bread
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Ingredients
- 3 cups of bread flour (separated)
- 2 teaspoons of active dry yeast
- 1 cup of warm water
- 1 tablespoon of olive oil
- 1 1/2 tablespoons of salt
- 1 teaspoon of granulated sugar
Directions
- In a bowl, mix the warm water, yeast, and sugar. Stir in ½ cup of flour and let it sit for 15 minutes until it gets foamy.
- Add olive oil, salt, and 2 cups of flour to the mixture. Knead the dough until smooth, adding the remaining flour if needed. Let it rest for 10 minutes.
- Preheat the oven to 500°F and place a large skillet inside to heat.
- Divide the dough into 8 equal portions. Roll each piece into an 8-inch circle, about ¼-inch thick, using extra flour to prevent sticking.
- Quickly place as many dough circles as can fit onto the hot skillet. Bake for 3-5 minutes until puffed and golden.
Storing Suggestions:
Store the Lebanese bread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.
FAQs:
Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour for bread flour. However, keep in mind that whole wheat flour may result in a denser bread. You might want to mix it with some bread flour to maintain a lighter texture.
What if my dough doesn’t rise?
If your dough doesn’t rise, it could be due to inactive yeast or the water being too hot or too cold. Ensure the water is warm (around 110°F) and the yeast is fresh. If the yeast is inactive, you might need to start over with new yeast.
Can I cook the bread on a stovetop instead of an oven?
Yes, you can cook the bread on a stovetop. Heat a skillet over medium-high heat and cook each dough circle for 2-3 minutes on each side until puffed and golden.
How do I keep the bread from sticking when rolling it out?
To prevent sticking, use extra flour on your rolling surface and rolling pin. If the dough is too sticky, you can also lightly oil your hands and the rolling pin.
Is it necessary to use a skillet for baking the bread?
While a skillet helps in achieving a traditional texture, you can use a baking stone or an inverted baking sheet as alternatives. Preheat them in the oven just like you would with a skillet.
Can I add herbs or spices to the dough?
Absolutely! You can customize the bread by adding herbs or spices such as garlic powder, za’atar, or dried thyme to the dough. Mix them in during the initial kneading process for even distribution.
Lebanese Bread
Ingredients
- 3 cups bread flour divided
- 2 teaspoons yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 1/2 tablespoons salt
- 1 teaspoon sugar
Instructions
- In a bowl, combine the warm water, yeast, and sugar. Stir in ½ cup of flour and let it rest for 15 minutes until it becomes foamy.
- Add the olive oil, salt, and 2 cups of flour to the mixture. Knead the dough until it's smooth, adding the remaining flour if necessary. Let the dough rest for 10 minutes.
- Preheat your oven to 500°F and place a large skillet inside to heat up.
- Divide the dough into 8 equal balls. Roll each ball into an 8-inch circle, about ¼-inch thick, using extra flour to prevent sticking.
- Quickly place as many dough circles as will fit onto the hot skillet. Bake them for 3-5 minutes until they are puffed up and golden.
