As promised, hither is my accept on Lebanese Mountain Bread. There are thus many reasons why I dear this unproblematic bread. There’s the unique texture, gorgeous appearance, as well as fun-to-make technique, but discovering this every bit good helped me solve a culinary mystery from my childhood.
I used to pass a lot of fourth dimension at my grandmothers job solid every bit a toddler, as well as every i time an a spell she would laissez passer me something called “Syrian bread,” which was made past times a vecino across the street. It was i of my earliest nutrient memories, as well as at the time, in all likelihood my favorite matter to eat. It was only thus much unlike than the sliced white bread, or crusty Italian staff of life I was used to eating.
However, the Syrian lady across the street must stimulate got been the solely soul inwards the expanse that knew how to brand it, since, i time she was gone, thus was the bread. Over the years, I tried many versions, but I never did come upwards across that exact same experience, as well as assumed it was lost to history, until I saw something online called Lebanese Mountain Bread, which looked remarkably similar.
After a few (dozen) experiments, I lastly nailed it down, as well as was all of a abrupt transported dorsum to grandma’s kitchen. By the way, this mightiness live every bit approximately a fourth dimension auto every bit nosotros always get. Fair warning, it may accept a niggling practise stretching the dough over the bowl (or Lebanese mount staff of life pillow), but your efforts volition live richly rewarded, thus I actually do hope yous laissez passer this a bear witness soon. Enjoy!
Ingredients for close 8 portions Lebanese Mountain Bread:
1/2 loving cup staff of life flour
1 teaspoon dry out active yeast
1 teaspoon sugar
1/2 loving cup warm water
3/4 teaspoon kosher tabular array salt (or 1/2 teaspoon fine salt)
1 tablespoon olive crude
1 loving cup staff of life flour, addition to a greater extent than every bit needed