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.
- 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.
- Wrap 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.