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Lebanese Flat Bread
/ 266This Flat Bread is known as Khoubiz in Lebanese cuisine.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 6 | cups | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1 | envelope | Active Dry Yeast |
Active Dry Yeast
Active dry yeast is the go-to choice for most recipes that require yeast, thanks to its convenience and reliability.
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Unlike fresh yeast, which was commonly used by our grandparents, active dry yeast requires no |
|
| 2 | cups | Water » warm |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 1 1/2 | teaspoons | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1 | teaspoon | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 2 | tablespoons | Vegetable Oil |
Vegetable Oil
Vegetable oil, pronounced 'VEJ-tuh-buhl oil', is a staple in many kitchens, made from the extraction or chemical treatment of seeds and other plant parts. It's a neutral-flavored oil used for cooking, frying, and
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 3 Hours | 45 Minutes | 3 hours 45 minutes |
Directions:
Preheat oven to 475°F
- The water should be warm, 105°F to 115°F to activate the yeast.
1. Sift flour into a large mixing bowl and warm in a low oven.
2. Dissolve the yeast in 1/4 cup warm water.
3. Add remaining water and stir in salt and sugar.
4. Set aside about 2 cups flour from the bowl as reserve.
5. Pour yeast liquid into centre of the flour to make a thick liquid.
6. Add more flour if it is too thin.
7. Cover with cloth and leave in a warm place until frothy.
8. Stir in rest of flour. Not the 2 cups of reserved flour.
9. Add oil gradually, then beat until smooth, either by hand for 10 minutes, or with an electric mixer using dough hook for 5 minutes.
10. Sprinkle some of the reserved flour onto a board, turn out dough.
11. Knead for 10 minutes, using more flour as required.
12. The dough has been kneaded long enough when it's smooth and satiny with a slight wrinkled texture.
13. Shape dough into a ball.
14. Oil a bowl, put in dough smooth side down then turn over so that top is coated with oil.
15. Stretch plastic wrap over bowl and leave in a warm place to rise until almost doubled in size, about 1 to 1-1/2 hours.
16. Punch down dough and turn out onto lightly floured board.
17. Knead for a minute or so then divide into 8 equal pieces, rolling each into a ball.
18. Roll each ball into a 10 inch round and place on a lightly floured cloth.
19. Cover with another cloth and leave for 20 minutes.
20. Heat a large baking sheet or flat griddle on the lowest shelf of the oven.
21. Place a round of dough on a lightly floured baking sheet. Shake to ensure that it will slide off easily.
22. Rub heated baking sheet or griddle with wad of paper towel dipped in oil then slide dough onto it.
23. Bake in the very hot preheated 475°F oven for 4 to 5 minutes until it puffs.
24. Remove bread and wrap in a cloth to keep it warm and soft.
25. Bake the remaining loaves.
26. Enjoy.
Submitted by Fadi H. | February 9th, 2024 See all of Fadi H.'s Recipes.
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Tested and True
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| @Fadi H. | February 9th, 2024 |
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This Flat Bread is known as Khoubiz in Lebanese cuisine. I gave it a 5 |