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Lebanese flat pita bread

Traditional khobz bread

Lebanese flat pita bread


8 cups plain four
2 1/2 cups lukewarm water
30g fresh yeast
1 teaspn sugar
2 teasps salt
3 tablesp oil


  1. Dissolve the yeast in 1/4 cup of the lukewarm water, add sugar and set aside in a warm place until it rises and foams approx 10-15 minutes.
  2. Sift the flour and salt into a large mixing bowl and place in a warm oven for a few minutes to warm slightly.
  3. Pour the yeast into a well in the centre of the flour and mix it in by hand, adding the water gradually. Knead well to a soft dough.
  4. Turn the dough onto a lightly floured board or cloth and continue to knead until it is smooth and shiny approx 15-20 minutes.
  5. Knead in 2 tablespoons of the oil, roll into a large ball and rub the remainder of the oil around the ball.
  6. Leave in the bowl, cover with a damp cloth and set aside in a warm place to rise until nearly double its size approx 12 hours.
  7. Turn the oven on to maximum heat at least 3/4 hour before cooking the bread.
  8. Punch the dough down in the centre and draw edges to the middle to re-form the ball.
  9. Turn onto a floured board or cloth and knead for approx 2 minutes. Divide the dough into 8 equal portions and roll each into a ball.
  10. Flatten each ball on a lightly floured cloth and roll with a rolling pin into flat round shapes, about 20cm and 1/4 in (6 mm) thick.
  11. Place rounds on a floured cloth, cover with another floured cloth and set aside to again rise to nearly double their size approx 20 - 30 minutes.
  12. Place a baking tray in oven for 5 minutes, remove and lightly rub with oil then Place one round of bread on the baking tray and cook until it swells up in the centre and browns slightly approx 4 - 8 minutes.
  13. Remove from oven and wrap in a cloth, continue until all the rounds are cooked, the bread should be white, soft and chewy.

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