Lebanese Paper Thin BreadFrom midgelet 5 years ago
- 360g (20 oz – 2 1/2 cups) of whole-grain or whole-wheat flour. shopping list
- 150 g (8 oz - 1cup) of strong white flour shopping list
- 2 tablespoons of corn flour shopping list
- 5 ml (1 teaspoon) of salt shopping list
- 5 ml (1 teaspoon) of active dried yeast or a batch of leavened starter from the proceeding batch of bread. shopping list
- 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best) shopping list
- 1/4 teaspoon of orange blossom distilled water for extra flavor (optional) shopping list
How to make it
- Measure the flour.
- Sift flours and together in a bowl. It important to mix the dry ngredients first.
- . Dissolve the yeast with the water.
- . Gradually beat the flour into the mixture in a large bowl, and then knead the mixture to make soft dough.
- You might need 1 or 2 tablespoon of water to the dough depending on the texture of the whole grain or whole-wheat lour.
- . Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic, if you are using a food processor, run the machine for 1 minute.
- Start at a low speed, and then move up slowly.
- Always stand close to the food processor while it is running.
- . Place the dough in a large bowl, dusted with extra flour.
- Cover the bowl with a damp kitchen towel and leave to rise in a warm place for 1 1/2 hour to 2 hours or until doubled in bulk.
- . Punch down the dough.
- On a floured surface, form a rope-like form.
- Pinch off the dough to form 5 equal size balls.
- Roll them into the corn flour.
- Flour a bowl and leave balls to rise for an additional 1/2 hour.
- . On a clean counter or on a small wooden table, punch down each ball with your hands in a circular motion.
- Pick up the patted piece of dough.
- Shift it from one hand to the other in a quick motion in order to stretch it.
- . Place it on a circular cushion, the size of the convex disc.
- Tuck in the edges on the cushion.
- . Flip the cushion, placing the stretched dough on a preheated convex disc.
- . Cook the bread for 1 to 2 minutes, depending on source of heat.
- . Your bread is finished when a slightly brown color appears and the bread hardens.
- Be very careful not to overcook the bread.
- Peel off the bread carefully and set to cool on a large tabletop or a large cloth-lined woven basket.
- . Stack each of the finished bread on top of each other.
- To prevent drying, cover with a large cloth or plastic wrap.
- When cool, fold the circle in two; then again fold in two, to create a triangular form.
- Store in airtight plastic bags.
- The bread will keep for one week in summer and approximately two weeks in winter.
- Yield about 5 to 10 sheets of bread, depending on the size of the convex disc.
The Cookmidgelet Eastern, USA
The Rating3 people
luvwhole grain breads ths sounds delicous thanks for sharingmomo_55grandma in Mountianview loved it
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