Lebanese Paper Thin Bread Recipe

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Lebanese Paper Thin Bread
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Ingredients
7
Count
Nutrition
10689
Calories
Total time
2
Minutes
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Ingredients:

  • 150 g (8 oz - 1cup) of strong white flour
  • 2 tbsp of corn flour
  • 5 ml (1 tsp) of salt
  • 5 ml (1 tsp) of active dried yeast or a batch of leavened starter from the proceeding batch of bread.
  • 250 ml (10 fl oz - 1 1/4 cup) of lukewarm water (body temperature is best)

Directions:

  1. Measure the flour.
  2. Sift flours and together in a bowl. It important to mix the dry ngredients first.
  3. . Dissolve the yeast with the water.
  4. . Gradually beat the flour into the mixture in a large bowl, and then knead the mixture to make soft dough.
  5. You might need 1 or 2 tablespoon of water to the dough depending on the texture of the whole grain or whole-wheat lour.
  6. . Tip the dough on to a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic, if you are using a food processor, run the machine for 1 minute.
  7. Start at a low speed, and then move up slowly.
  8. Always stand close to the food processor while it is running.
  9. . Place the dough in a large bowl, dusted with extra flour.
  10. Cover the bowl with a damp kitchen towel and leave to rise in a warm place for 1 1/2 hour to 2 hours or until doubled in bulk.
  11. . Punch down the dough.
  12. On a floured surface, form a rope-like form.
  13. Pinch off the dough to form 5 equal size balls.
  14. Roll them into the corn flour.
  15. Flour a bowl and leave balls to rise for an additional 1/2 hour.
  16. . On a clean counter or on a small wooden table, punch down each ball with your hands in a circular motion.
  17. Pick up the patted piece of dough.
  18. Shift it from one hand to the other in a quick motion in order to stretch it.
  19. . Place it on a circular cushion, the size of the convex disc.
  20. Tuck in the edges on the cushion.
  21. . Flip the cushion, placing the stretched dough on a preheated convex disc.
  22. . Cook the bread for 1 to 2 minutes, depending on source of heat.
  23. . Your bread is finished when a slightly brown color appears and the bread hardens.
  24. Be very careful not to overcook the bread.
  25. Peel off the bread carefully and set to cool on a large tabletop or a large cloth-lined woven basket.
  26. . Stack each of the finished bread on top of each other.
  27. To prevent drying, cover with a large cloth or plastic wrap.
  28. When cool, fold the circle in two; then again fold in two, to create a triangular form.
  29. Store in airtight plastic bags.
  30. The bread will keep for one week in summer and approximately two weeks in winter.
  31. Yield about 5 to 10 sheets of bread, depending on the size of the convex disc.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 10688.82 Kcal (44752 kJ)
Calories from fat 631.58 Kcal
% Daily Value*
Total Fat 70.18g 108%
Sodium 2470.56mg 103%
Potassium 5244.51mg 112%
Total Carbs 2255.97g 752%
Sugars 20.5g 82%
Dietary Fiber 99.91g 400%
Protein 216.18g 432%
Vitamin C 0.1mg 0%
Iron 20.7mg 115%
Calcium 561.2mg 56%
Amount Per 100 g
Calories 367.97 Kcal (1541 kJ)
Calories from fat 21.74 Kcal
% Daily Value*
Total Fat 2.42g 108%
Sodium 85.05mg 103%
Potassium 180.54mg 112%
Total Carbs 77.66g 752%
Sugars 0.71g 82%
Dietary Fiber 3.44g 400%
Protein 7.44g 432%
Iron 0.7mg 115%
Calcium 19.3mg 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 218.8
    Points
  • 275
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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