Lebanese Paper Thin Bread |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 5 |
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Khobz Marquq or paper thin bread: recipe from a Lebanese tourist web page, a recipe for avid ethnic bread makers! Ingredients:
360g (20 oz – 2 1/2 cups) of whole-grain or whole-wheat flour. |
150 g (8 oz - 1cup) of strong white flour |
2 tablespoons of corn flour |
5 ml (1 teaspoon) of salt |
5 ml (1 teaspoon) 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) |
1/4 teaspoon of orange blossom distilled water for extra flavor (optional) |
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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