Lebanese Paper Thin Bread Recipe

How to make it

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• 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.