Lebanese Bread – Traditional Recipe & Preparation Guide

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Lebanese Bread – Traditional Recipe & Preparation Guide

Lebanese bread is a staple in nearly every meal across the Arab world. Whether for breakfast, lunch, or dinner, bread holds a central place at the table in various shapes and forms. It's not just a side dish—it’s a foundation of daily nutrition.

Lebanese bread is typically made using white flour, but sometimes whole wheat flour or cornmeal is used. It's rich in essential nutrients such as carbohydrates, vitamins, and minerals, making it both nourishing and satisfying.

Ingredients for Lebanese Bread

Lebanese Bread

 

  • 2½ cups all-purpose white flour

  • 1½ tablespoons fine granulated sugar

  • 1 tablespoon instant yeast

  • 1 cup warm water (not hot — warm enough to activate the yeast)

  • ½ tablespoon salt

How to Prepare Lebanese Bread

  1. Activate the Yeast:
    In a large bowl, combine the sugar, yeast, and warm water. Stir well until the sugar and yeast dissolve completely. Let it sit for 5 minutes until the yeast begins to foam and activate.

  2. Mix the Dough:
    In another large bowl, mix the flour and salt thoroughly. Gradually pour in the yeast mixture while kneading. Knead the dough for about 10 minutes until it's soft, elastic, and well combined.

    • If the dough feels too dry, add a bit more water.

    • If it's too sticky, sprinkle in a little extra flour until it reaches a firm, pliable consistency.

  3. Let It Rest:
    Cover the dough with a clean kitchen towel and let it rest at room temperature for about 15 minutes, or until it doubles in size.

  4. Divide the Dough:
    Once rested, divide the dough into equal-sized balls depending on your preferred bread size. Place the dough balls on a tray lightly dusted with flour.

  5. Second Rise:
    Cover the dough balls with a damp clean cloth and let them rest for another 30 minutes, allowing them to rise further and become easier to roll out.

  6. Preheat the Oven:
    Place a baking tray or baking stone in the oven and preheat to a high temperature (around 250°C / 480°F) to ensure a hot surface for baking the bread.

  7. Roll Out the Dough:
    On a clean, lightly floured surface, roll each dough ball into a thin, round flatbread using a rolling pin also dusted with flour.

  8. Stack with Care:
    To prevent sticking, place sheets of kitchen paper or clean towels between each rolled-out flatbread.

  9. Bake the Bread:
    Carefully place one or two flatbreads (depending on the size of your baking surface) onto the hot tray in the oven. Bake until the bread puffs up and turns lightly golden, usually within a few minutes.

  10. Cool and Store:
    Remove the bread from the oven and cover it immediately with a clean cloth to keep it soft and prevent it from drying out or becoming tough.

Enjoy your fresh, homemade Lebanese bread! (Sahtein!) 🫓☀️

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