Lebanese skillet flatbreads

Name: Lebanese skillet flatbreads
Ingredients: 10 heaping tablespoons flour; 1/8 teaspoon salt; 1/2 cube fresh yeast (21 g); 175 ml lukewarm water; 30 ml olive oil; 5 ml olive oil

Pasta/Pizza - Lebanese skillet flatbreads by Dariana N. - Recipia

The flour absorbs the water gradually, and Lebanese skillet flatbreads brown with golden spots and stay thin. The dough, made with fresh yeast and olive oil, is rolled out to 2 mm and cooked on both sides. I make sure it stays soft as I knead it, because dough that's too firm is hard to roll out. Preparation: 20 minutes. Cooking: 16 minutes. Rest: 60 minutes. Total time: 96 minutes. Servings: 4. About 260 kcal and 6 g protein per serving.

Ingredients

10 heaping tablespoons flour
1/8 teaspoon salt
1/2 cube fresh yeast (21 g)
175 ml lukewarm water
30 ml olive oil
5 ml olive oil

Preparation

1. Put the flour and salt in a bowl. Dissolve the yeast in 50 ml lukewarm water and pour it over the flour. 2. Add the olive oil and gradually work in the remaining 125 ml water, kneading until you have a dough you can roll out. 3. Work in 5 ml oil and knead a little more. Leave the dough to rise for 60 minutes, until it has doubled in size. 4. Divide the dough into 8 balls and roll them out with a rolling pin to about 2 mm thick. 5. Heat a skillet and brown the flatbreads for 1 minute on each side, until golden spots appear.

Notes

Whole wheat flour absorbs more water than white flour; if the dough seems too firm, add water a spoonful at a time. After cooking, stack the flatbreads and cover them with a clean towel so they don't dry out too quickly. The texture is reminiscent of a savory crêpe, except the yeasted dough is more elastic. You can replace 50 g of white flour with whole wheat flour and add water gradually if the dough needs it. They contain gluten and keep wrapped in the fridge for up to 3 days; serve them alongside shawarma.