GRILLED LEBANESE FLATBREAD RECIPE - NYT COOKING
This recipe is a flatbread that’s somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
Provided by Mark Bittman
Total Time 1 hours 30 minutes
Yield 8 breads
Number Of Ingredients 6
Steps:
- Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
- Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
- Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za’atar, if you’d like. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 184, UnsaturatedFatContent 1 gram, CarbohydrateContent 37 grams, FatContent 1 gram, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 0 grams, SodiumContent 115 milligrams, SugarContent 1 gram
LEBANESE MOUNTAIN BREAD | ALLRECIPES
This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Total Time 9 hours 38 minutes
Prep Time 20 minutes
Yield 8 portions
Number Of Ingredients 7
Steps:
- Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
- Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
- Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
- Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
- Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
- Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.
Nutrition Facts : Calories 47.3 calories, CarbohydrateContent 6.4 g, FatContent 1.9 g, FiberContent 0.3 g, ProteinContent 1.2 g, SaturatedFatContent 0.3 g, SodiumContent 180.9 mg
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MIDDLE EASTERN FLAT BREAD RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Side Dish
Dissolve the yeast, sugar and salt in the warm water.
Put the flour into a large bowl and make a well. Add the yoghurt and warm water mixture. Mix well until the dough is soft but not sticky.
Turn the dough on to a lightly floured bench and roll it into a large round. Cover with a damp cloth, place somewhere at room temperature and leave to rise for 3 hours.
Cut the dough into 4 and roll each piece into a round. Flatten each piece with a rolling pin to about 1cm thick.
Cover again with a damp cloth and rest the dough for 20 minutes.
Heat a cast-iron fry pan or grill over a medium-high heat.
Cook one piece of dough at a time, until browned, about 1 minute.
Turn and cook a further minute, then remove and wrap in a clean dry tea towel to keep warm while you cook the rest.
Serve immediately.
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