Lebanese Mountain Bread Recipe

All-purpose flour: This is the base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Warm water: Helps to activate the gluten in the flour, making the dough pliable.

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

When rolling out the dough, make sure to use a light dusting of flour on your surface and rolling pin to prevent sticking. Aim for an even thickness to ensure that the bread cooks uniformly. If the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to roll out.

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

• 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.

• warm water - Substitute with milk: Using milk can make the bread softer and add a slight richness.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• Allow the Lebanese mountain bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each piece of bread individually in parchment paper or plastic wrap. This helps maintain freshness and prevents the bread from drying out.
• Place the wrapped bread in a resealable plastic bag or an airtight container. This provides an extra layer of protection against moisture and air.
• Store the bread at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, freeze the bread. Place the wrapped bread in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the bread at room temperature for about 1-2 hours. For a quicker option, microwave the bread for 20-30 seconds or warm it in a preheated oven at 350°F (175°C) for 5-7 minutes.
• To refresh the bread's texture, lightly sprinkle it with water before reheating. This helps restore its softness and pliability.
• Avoid refrigerating the bread, as this can cause it to become stale faster. Freezing is a better option for long-term storage.
• If you have leftover bread that has become slightly stale, use it to make croutons or breadcrumbs. Simply cut the bread into cubes, toss with olive oil and seasonings, and bake until crispy.

• Stovetop Method:

  • Place a skillet or griddle over medium heat.
  • Lightly brush the olive oil on the surface of the skillet.
  • Warm each piece of Lebanese mountain bread for about 30 seconds on each side until it becomes soft and pliable.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Wrap the bread in aluminum foil to prevent it from drying out.
  • Place the wrapped bread in the oven for about 10 minutes or until thoroughly heated.

• Microwave Method:

  • Place the bread on a microwave-safe plate.
  • Cover it with a damp paper towel to retain moisture.
  • Microwave on high for 20-30 seconds, checking to ensure it doesn’t become too chewy.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the bread in the steamer basket and cover with a lid.
  • Steam for about 1-2 minutes until the bread is soft and warm.

• Toaster Oven Method:

  • Preheat the toaster oven to 350°F (175°C).
  • Lightly brush the bread with olive oil.
  • Place the bread directly on the rack or on a baking sheet.
  • Heat for 5-7 minutes until warm and slightly crispy.

• Grill Method:

  • Preheat your grill to medium heat.
  • Lightly brush the bread with olive oil.
  • Grill each piece for about 1 minute on each side, just enough to warm it up and add a slight char.

• Mixing bowl: A large bowl used to combine the flour and salt, and to mix in the warm water and olive oil.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the salt and olive oil precisely.

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

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Rolling pin: Used to roll out the dough balls into thin circles.

• Griddle: A flat cooking surface heated over medium-high heat to cook the bread.

• Skillet: An alternative to the griddle, also used to cook the bread.

• Spatula: Handy for flipping the bread to ensure even cooking on both sides.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.

Use a stand mixer: Utilize a stand mixer to quickly combine the dough ingredients, saving time on manual mixing.

Batch rolling: Roll out all dough balls at once before cooking to maintain a smooth workflow.

Preheat the griddle: Ensure the griddle or skillet is preheated to the right temperature before starting to cook the bread.

Cook multiple pieces: If your griddle or skillet is large enough, cook multiple pieces of bread simultaneously.