“This recipe comes from Lebanon. It makes those lovely large soft bread sheets. Would be good alone, in a roll with meat and cheese, with dinner or served with a stewed dish from middle east or Africa. Think or another way to use it!!!!”
READY IN:
17mins
YIELD:
4-6 20 inch sheets
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the dough in your bread machine.
  2. Pinch off 3 inch diameter piece of dough.
  3. Place on floured surface and roll to 12 inches.
  4. Place the back of your hands under the dough and stretch by rotating the dough over both hands. Pull and stretch carefully to increase diamter to about 20 inches.
  5. Let it rest 10 minutes.
  6. Invert a well-cleaned wok over a medium high heat.
  7. Lightly oil the outside of the wok.
  8. Heat until a drop of water sizzles.
  9. Place the large dough circle on the hot wok and cook until the dough is browned underneath.
  10. Turn and brown lightly on the other side.
  11. The bread will be soft and floppy.
  12. Fold the hot bread and place in a plastic bag.
  13. Serve warm or cool in bag and refrigerate.
  14. If you prefer baking, the best is to use a stone with a little cornmeal on top and you will have to limit your size to a little less than the size of your stone. You could cook it on your oven floor.
  15. Bake in preheated 450F oven. Move up under the broiler to brown just a little if you want.
  16. Prep time does not include making of dough in bread machine.

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