Lebanese Flatbreads

Ingredients

Starter:

• 20 g — White flour
• 120 ml — Water
• 5 g — Dry yeast
• 10 g — Solid sweetener

Dough:

• 500 g — White flour
• 100 g — Whole wheat flour
• 2 cups (500 ml) — Water
• 1 pinch — Table salt
• approximately 50 g — White flour for dusting

Preparation

1. I mixed all the starter ingredients in a bowl and left it on the kitchen counter for about 15–20 minutes to activate.
2. I then added the remaining dough ingredients to the starter, kneaded for 1–2 minutes, and left it to rise at room temperature until it doubled in volume.
3. I divided the dough by eye into 11 egg-sized balls and shaped the flatbreads as evenly as possible with a rolling pin; I cooked each flatbread for about 1–2 minutes on each side.

Recipe in pictures

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