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Lebanese flatbread

  • Sponge
    • 60 g White Wheat Flour, 13% protein
    • 1 t Active Dry Yeast
    • 1 t White Sugar
    • 120 g Water, warm
  • 1 t Medium-Grain Salt
  • 1 T Olive Oil
  • 120 g White Wheat Flour, 13% protein

Yields 8 flatbreads.

  1. Mix sponge. Add sponge ingredients to a large bowl. Whisk until smooth. Cover. Rest 30-60 minutes until bubbly.
  2. Mix dough. Add remaining ingredients to sponge. Stir until a soft and sticky dough ball forms. Kneed 2 minutes until a soft, slightly springy dough forms.
  3. Rest dough. Coat a mixing bowl with olive oil. Transfer dough ball to bowl. Rest 60-90 minutes.
  4. Roll flatbread. Divide dough into 8 equal pieces. Roll dough very thin until it's almost see through.
  5. Cook flatbread. Heat frying pan over high heat. Add flatbread to pan. Cook 60 seconds. Flip. Cook 60 seconds. Remove from heat.
How do I roll the dough so thin?

Chef John has a good video segment on rolling the dough super thin.

  1. Mitzewich, John. "Lebanese Mountain Bread - A Peak Flatbread Experience." Food Wishes. 11 July 2017. ↩