Lebanese Mountain Bread

Recipe View Gather all ingredients.

Recipe View In a mixing bowl, combine 1/2 cup of the flour, yeast, and sugar. Pour in the warm water and whisk thoroughly until well combined. (2-3 minutes)

Recipe View Cover the bowl and let it sit in a warm place until the mixture becomes bubbly and frothy. (30-60 minutes)

Recipe View Drizzle in the olive oil, then add the salt and the remaining 1 cup of flour. Mix until a sticky but not wet dough ball forms, pulling away from the sides of the bowl. Add more flour, 1 tablespoon at a time, if needed. (5-7 minutes)

Recipe View Lightly flour a clean work surface. Knead the dough until it becomes soft, supple, and slightly elastic. (2 minutes)

Recipe View Pour a few drops of olive oil into a clean bowl. Transfer the dough ball to the bowl, turning to coat it evenly with oil. (1 minute)

Recipe View Cover the bowl and place it in a warm spot. Let the dough rise until it has doubled in size. (60-90 minutes)

Recipe View Transfer the risen dough to a work surface and knead briefly to remove air bubbles. (1 minute)

Recipe View Place the dough in a resealable plastic bag and refrigerate for at least 8 hours, or preferably overnight. (8 hours)

Recipe View Lightly flour a work surface. The dough might be sticky, so ensure you use enough flour to prevent sticking without overdoing it. Break off a piece of dough slightly smaller than a golf ball. Roll it into a smooth ball, then flatten and roll it out into a circle about 1/8-inch thick. (5-8 minutes)

Recipe View Invert a smooth mixing bowl on the work surface and lightly flour the bottom. Gently stretch the dough circle and place it over the floured surface of the inverted bowl. Carefully stretch the dough evenly down the sides of the bowl, working around the edges, until it becomes very thin and translucent. (5-7 minutes)

Recipe View Heat a cast iron skillet over high heat until very hot. Flour your hands lightly. Carefully remove the stretched dough circle from the bottom of the bowl and transfer it to the hot skillet. Cook until blisters form and begin to brown. (45-60 seconds per side)

Recipe View Transfer the cooked bread to a dish and cover it immediately to allow it to steam and stay moist and supple. Serve warm. (2-3 minutes)