Lebanese Mountain Bread
Ingredients: bread flour, dry active yeast, sugar, warm water, olive oil · 45 min cook time · 220kcal · $3.10
Ingredients
3cups bread flour, 1teaspoon dry active yeast, 1pinch sugar, 1cups warm water, 1tablespoons olive oil, 1teaspoon salt
Instructions
1. Mix a portion of the bread flour with active dry yeast, a touch of sugar, and warm water (around 105 degrees) to form a sponge.
2. Cover and let the sponge sit for about 30 minutes to an hour until it gets bubbly.
3. Add olive oil, salt, and the rest of the bread flour into the bubbly sponge.
4. Mix with a wooden spoon until it pulls together into a relatively sticky dough ball that pulls away from the bowl cleanly.
5. Transfer to a well-floured surface and knead for about 2 minutes until it forms a soft, supple, slightly elastic dough.
6. Place the dough in an oil-coated bowl, cover, and let rise in a warm spot for about an hour to an hour and a half until doubled.
7. Transfer dough back to the work surface, knead quickly to de-gas, then place in a zip-top bag and refrigerate overnight.
8. Pinch off a golf ball-sized portion of dough, press out air, and roll it out to about an eighth of an inch thick.
9. Stretch the dough further by hand, then drape it over an upside-down, lightly floured mixing bowl to stretch it paper-thin and see-through.
10. Carefully transfer the stretched dough into a very hot, preheated dry cast-iron skillet and cook for about 45 seconds to a minute per side until blistered.
11. Pile finished flatbreads on top of each other and keep them covered with a towel or plate so they steam gently from residual heat.
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