Lebanese Mountain Bread Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Water: Helps to bind the ingredients together and activate the gluten in the flour.

Olive oil: Adds richness and helps to create a smooth, pliable dough.

When rolling out the dough, ensure it is evenly thin to achieve the characteristic lightness of Lebanese mountain bread. Use a rolling pin with consistent pressure and rotate the dough ball frequently to maintain a round shape. If the dough sticks, lightly dust the surface and the rolling pin with flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can enhance the taste of the bread.

• warm water - Substitute with milk: Using milk instead of water can make the bread richer and softer.

• warm water - Substitute with buttermilk: Buttermilk adds a slight tang and tenderness to the bread.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative that can be used in place of olive oil.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and a different texture to the bread.

• Allow the Lebanese mountain bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled bread in an airtight container or a resealable plastic bag. This helps maintain its freshness and prevents it from drying out.
• Store the bread at room temperature if you plan to consume it within 2-3 days. For longer storage, consider freezing.
• To freeze, layer pieces of bread between sheets of parchment paper to prevent them from sticking together. Then, place the layered bread in a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the bread at room temperature or reheat directly from frozen. For a quick warm-up, wrap the bread in a damp paper towel and microwave for 20-30 seconds.
• Alternatively, reheat the bread in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and pliable.
• Enjoy the reheated Lebanese mountain bread with your favorite dips, soups, or as a wrap for grilled meats and vegetables.

• Preheat your oven to 350°F (175°C). Wrap the Lebanese mountain bread in aluminum foil and place it on a baking sheet. Heat for about 10 minutes or until warmed through.

• For a quick reheat, use a microwave. Wrap the bread in a damp paper towel and microwave on high for 20-30 seconds. This will help retain moisture and prevent it from drying out.

• If you prefer a slightly crispy texture, reheat the bread on a skillet or griddle over medium heat. Cook each side for about 1 minute until warmed and slightly crisp.

• For a more traditional method, use a toaster oven. Set it to 350°F (175°C) and place the bread directly on the rack. Heat for 5-7 minutes until warm and slightly crispy.

• If you have a steamer basket, you can steam the bread for a soft and pliable texture. Place the bread in the steamer basket over boiling water for 1-2 minutes.

• Large bowl: Used for mixing the flour and salt together.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the salt and olive oil.

• Wooden spoon: Helpful for mixing the ingredients until a dough forms.

• Floured surface: Required for kneading the dough to achieve a smooth texture.

• Rolling pin: Used to roll out each dough ball into a thin circle.

• Griddle: Ideal for cooking the dough circles until they puff and develop golden spots.

• Skillet: An alternative to a griddle for cooking the dough circles.

• Spatula: Useful for flipping the dough circles while cooking.

• Airtight container: Necessary for storing the bread to keep it fresh.

Prepare ingredients in advance: Measure and mix the flour and salt ahead of time to streamline the process.

Use a stand mixer: Utilize a stand mixer with a dough hook to knead the dough instead of doing it by hand.

Preheat the skillet: Start heating your griddle or skillet while you roll out the dough circles to save time.

Batch rolling: Roll out all the dough balls before you start cooking to maintain a continuous workflow.

Store properly: Keep cooked bread in an airtight container to maintain freshness and save time on reheating.