Lebanese Flatbread (by Chef Peter Ayub from Sense of Taste Chef School)

Yields3 Servings
 1 ⅔ cups Bio XXI Pizza Flour (or Bio XXI Bread Flour)
 ½ cup Warm water (30-35 degrees Celcius)
 1 tsp Dry Yeast
 ¼ tsp Sugar
 2 ¾ tsp Brine (3/4 tsp salt dissolved in 2 tsp water)
 2 ½ tsp Olive Oil
1

Pre-heat a grill or a grill pan (use a large frying pan if you don't have a grill or a grill pan). The grill should be hot!

2

Pour the flour, the water, the olive oil and the yeast in a mixing bowl and mix until all ingredients have combined.

If you use a machine, use a slow speed.

The dough will be quite dry.

3

Add the brine and mix until combined.

4

Divide the dough into 3 or 4 parts and shape into flat discs (this makes it easier to roll out and flatten later).

5

Place each dough disc between two sheets of baking paper and roll it out to a thin flat bread.

6

Grill each flat bread until golden.

Chef Tip: Place the ready flat breads on a damp dish cloth. This will keep them soft and bendable.

7

You can serve the flat bread as is, or make them into a wrap with your favorite filling!

Enjoy!

Ingredients

 1 ⅔ cups Bio XXI Pizza Flour (or Bio XXI Bread Flour)
 ½ cup Warm water (30-35 degrees Celcius)
 1 tsp Dry Yeast
 ¼ tsp Sugar
 2 ¾ tsp Brine (3/4 tsp salt dissolved in 2 tsp water)
 2 ½ tsp Olive Oil

Directions

1

Pre-heat a grill or a grill pan (use a large frying pan if you don't have a grill or a grill pan). The grill should be hot!

2

Pour the flour, the water, the olive oil and the yeast in a mixing bowl and mix until all ingredients have combined.

If you use a machine, use a slow speed.

The dough will be quite dry.

3

Add the brine and mix until combined.

4

Divide the dough into 3 or 4 parts and shape into flat discs (this makes it easier to roll out and flatten later).

5

Place each dough disc between two sheets of baking paper and roll it out to a thin flat bread.

6

Grill each flat bread until golden.

Chef Tip: Place the ready flat breads on a damp dish cloth. This will keep them soft and bendable.

7

You can serve the flat bread as is, or make them into a wrap with your favorite filling!

Enjoy!

Lebanese Flatbread (by Chef Peter Ayub from Sense of Taste Chef School)
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