* Exported from MasterCook *
Bread, Lebanese Mountain
Recipe By :Chef John
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1/2 cup bread flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
3/4 teaspoon kosher salt
1 tablespoon olive oil -- plus extra to coat bowl
1 cup bread flour -- or more as needed
Syria
The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Prep: 20 min
Total: 9:38
Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm
water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let
sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive
oil; add salt and 1 cup flour. Mix together until mixture forms a
sticky (not wet) dough ball that pulls away from the sides of the
bowl. If mixture seems too wet, add a bit more flour.
Lightly flour a work surface. Knead dough until it is soft, supple,
and slightly elastic, about 2 minutes. Pour a few drops of olive oil
in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
Cover bowl and place in a warm spot. Let dough rise until it has
doubled in size, 60 to 90 minutes. Transfer dough to work surface and
knead to remove air bubbles, about 1 minute. Transfer to zip top
plastic bag; refrigerate 8 hours or overnight.
Lightly flour a work surface; dough may be sticky so make sure you
use enough flour to keep dough from sticking to the surface or your
hands (but less flour is best). Break off a piece of dough slightly
smaller than a golf ball. Roll into a smooth ball. Flatten and roll
out into a circle about 1/8" thick.
Invert a smooth mixing bowl on work surface; lightly flour the
bottom. Lightly stretch the dough and place dough circle on the
floured surface of the inverted bowl. Gently stretch dough evenly
down the sides of the bowl, working your way around the edges, until
it is very thin and translucent, or as thin as you can get it without
tearing it.
Heat a cast iron skillet over high heat. Flour your hands and
carefully remove dough circle from bottom of bowl. Transfer to hot
skillet. Cook until blisters form and begin to brown, about 45 to 60
seconds per side. Transfer to a dish and cover, using dish inverted
over it to allow bread to steam and stay moist and supple.
S(Internet Address):
"<http://allrecipes.com/recipe/259099/lebanese-mountain-bread/>"
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Per Serving (excluding unknown items): 111 Calories; 2g Fat (17.5%
calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 177mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0102