Oct 8, 2016 - Lebanese flat bread is easy to make and is so handy to have on hand. Pillowy, soft, tender, and perfect for wraps or dipping. Whisk together if making by hand; pulse a few times if using the processor. For the dough, sieve both flours into a large bowl.
My Other recipes in the A-Z International Flatbread Series – A for Aish Baladi B for Boulanee Katchalu C for Chickpea Flatbread / Socca D for Dhal Puri E for Emirati Khameer F for Fruit Focaccia G for Gozleme H for Himbasha I for Indian Fry Bread J for Janta Roti K for Ka’ak L for Lepinja M for Mahjouba N for Norwegian Crisp Bread O for Onion and Poppy Seed Pletzel
Some flatbreads are leavened while others do not use a raising agent.
Sprinkle nutty dukkah, use as a quick pizza base, slice and use for dips, etc. Mix in the yeast, sugar, zaatar and salt. (Image credit: Apartment Therapy ) In Lebanon, manakish (also known as manakeesh and manaqish; singular manousheh) are frequently eaten for breakfast and may be topped with herbs, cheese, or meat.
In a large bowl or the bowl of a food processor, combine the flours and salt. In a separate bowl mix the warm water and oil together before adding to the dry ingredients. 1-Bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too.
The earliest form of bread. Method.