On a floured countertop, stretch each ball, using a rolling pin, into a circle about 8 inches/ 20 cm in diameter and a bit less than ¼ inch thick. Cover with a kitchen towel, and set aside to rest for 15 minutes. When the dough has doubled in size, sprinkle some flour on a countertop and knock it back divide it into 8 even-sized portions and gather each into a ball. Transfer the dough to a clean bowl, cover with a kitchen towel and let it sit for 20-25 minutes to double in size. This will help the gluten to develop and the texture will become fluffier. For better results, slam the dough a couple of times as seen in the video. Knead and beat the dough for further 5 more minutes (the dough has to be kneaded and kneaded well it has to be considerably wet but definitely dryer than a batter). Add a small amount of flour, as needed, to keep the dough from sticking to your hands. Knead the dough with your hands or a stand mixer, (I prefer the hand method) until you have malleable dough of one texture. Add the flour to the dissolved yeast, and slowly add the remaining water. ![]() In a large bowl, mix the active dry yeast, sugar and ¼ cup of lukewarm water (save the rest of water for kneading), let it sit for 5-8 minutes, or until yeast becomes frothy. To make the dough: Sift the flour and add salt. Making bread by hand is really therapeutic and gives you a sense of achievement. The dough takes 30 minutes to rise and 5-8 minutes to bake. The recipe is straightforward and takes less than 1 hour from start to finish. Fortunately, it is surprisingly easier than you might imagine and no special bread baking skills are involved. Most people think that Lebanese bread/Arabic bread, khebez as we call in in Arabic, is hard to emulate at home, but this recipe will completely change that thought. A daily ritual and no meal is complete without it it is eaten to scoop everything up with, a perfect accompaniment to almost all Lebanese and Middle Eastern food. Pita bread / Arabic Bread or Lebanese bread, as some call it, plays a significant role in Lebanon and Middle East. Serve with a yogurt, hummus or dip of choice.Pita Bread / Arabic Bread yields 8 medium-sized loaves Pop it in the oven for approximately 30 minutes or until golden brown. ![]() Brush the spice oil onto the dough and let it rest for a further 15-30 minutes. In a small bowl, mix together the zaatar, salt and olive oil. ![]() Roll the dough out into a rectangle of approximately 30 x 20cm and place on a lined baking tray. The next morning, let the dough warm up to room temperature for approx. Cover with cling wrap and refrigerate overnight. Grease a bowl with some oil and place the dough into the bowl. On a floured surface, mix through the yeast mixture with the flour and salt to form a dough. Let it rest for about 2 minutes or until it starts to bubble. I haven’t put a post up on my favourite just yet but you can check out some good ones from the folks at Feasting at Home or if you’re short on time, you can buy one here.Īctive the yeast by mixing it together with warm water, sugar, 1 tbsp of flour and olive oil. Note: Everyone has their own Zaatar spice mix and I’ve definitely experimented with quite a few.
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