- 2 1/4 tsp dried yeast
- 1/2 tsp sugar
- 1 1/4 cups lukewarm water
- 4 cups strong white bread flour
- 1/2 tsp salt
- sunflower oil
In a small bowl, dissolve the yeast with the sugar in a little of the water. Leave for about 15 minutes, until frothy. Sift the flour and salt into a bowl. Make a well in the center and pour in the yeast mixture and the rest of the water. Gradually draw the flour in and knead into a pliable dough. Turn the dough on to a lightly floured surface and knead until smooth and elastic. Pour a drop of oil into the bowl and roll the dough in it to coat. Cover the bowl with a damp cloth and leave to rise in a warm place for at least 2 hours, or overnight, until it has doubled in size.
Punch down the dough and knead lightly. Divide into tangerine-sized balls and flatten it with your hand. Dust a clean cloth with flour and place the rounds of dough on it, leaving room to expand between them. Sprinkle with flour and lay another cloth on top. Leave to prove for 1-2 hours.
Preheat the over to 450 F. Place several baking sheets in the oven to heat, then lightly oil them and place the bread rounds on them. Sprinkle the rounds with a little water and bake for 6-8 minutes; they should be lightly browned but not too firm, and hollow inside. Place the flat breads on a wire rack to cool a little before eating them while warm, or wrap them in a clean dry cloth to keep them soft for eating later.
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