Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.
Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat, veggies, etc…
I like to make a large batch of Lebanese flatbread and freeze what I don’t use for another day. I freeze them individually and then allow them to defrost on the bench. Once defrosted, put them back in a hot pan for a few minutes to crisp up again.
Lebanese Flat Bread
- 2 teaspoons dry yeast
- 1 teaspoon sugar
- 1 3/4 cups warm water
- 5 cups plain flour
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoon olive oil
- Plus extra oil for frying
Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size - about 1 hour
Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.
Recipe NotesWrap in cling film and freeze what you don't use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again.
Adapted from www.bestrecipes.com.au