Lebanese Paper Thin BreadFrom midgelet 6 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
Eat Light Healthy455 members
Vegetarian Food Lover425 members
From Middle Eastern Lands254 members
Real Corn Flour13 members
Dont Knock It Till You Try It74 members
Stovetop Cooking12 members
All Things Vegetarian65 members
Breads Rolls And Biscuits37 members
Brunch Bunch38 members