Middle Eastern Flatbread Recipes

GRILLED LEBANESE FLATBREAD

Steps:

• Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
• Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
• Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.

LEBANESE MOUNTAIN BREAD

Steps:

• Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes. Drizzle in olive oil; add salt and 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
• Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to bowl and turn to coat surface with oil.
• Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Transfer to zip top plastic bag; refrigerate 8 hours or overnight.
• Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
• Invert a smooth mixing bowl on work surface; lightly flour the bottom. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
• Heat a cast iron skillet over high heat. Flour your hands and carefully remove dough circle from bottom of bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple.

MAN'OUSHE

Steps:

• To make the dough, in a bowl of a stand mixer (if mixing by hand, use a large bowl), sprinkle the yeast over the water along with the sugar and let sit in a warm place until the yeast starts to bubble, about 10 minutes.
• Stir in the olive oil, flour, and salt. If using a stand mixer, use the dough hook attachment. If mixing by hand, stir with a wood spoon or spatula until it becomes too thick to stir, then turn the dough out onto a lightly floured counter. Knead the dough in the machine on medium-high speed, or by hand, until the dough forms a smooth ball, but is slightly sticky when you touch it with your finger. It'll take about 5 minutes and will pull away from the sides of the mixer bowl. Cover the dough in the bowl with a kitchen towel, and let rise in a warm place until the dough doubles in volume, about 1 1/2 hours.
• To make the flatbreads, preheat the oven to 500ºF/260ºC and move the oven rack to the upper third of the oven. Set a baking steel on the rack. (Check the manufacturer's instructions for your baking steel or stone.) Otherwise, line two baking sheets with parchment paper. Preheat the baking steel or stone for 45 minutes.
• Turn the dough out onto a lightly floured countertop and divide the dough into six pieces. Roll each piece of dough into a small oval, rolling it just until each starts to resist. When each one does, set it aside on the countertop and begin rolling another. Continue to roll each of the six pieces of dough into ovals, stopping when the dough starts stretching back on itself.
• When ready to bake, take the first oval of dough and roll it out to its final size, adding a bit more flour if necessary to keep it from sticking to the counter or rolling pin, turning it over a few times to ensure it's not sticking. Roll it until it's about 12-inch long by 4- or 5-inches wide (30cm by 10- to 12cm).
• Spread the oval with a layer of the za'atar mixture, about 1 1/2 tablespoons per flatbread leaving, not quite reaching the edge so there's space for a crust. Don't worry about any bare spots when smearing on the za'atar: it doesn't need to be perfect.
• (Note: My za'atar was quite fresh, and strong. But if yours isn't, you can use more of the topping is you wish. If you need more for spreading, mix za'atar and olive oil together in even amounts.)
• Lift the finished flatbread with your hands, or slide a pizza peel dusted with flour underneath, and transfer the flatbread on the baking steel or stone. Continue rolling and topping the rest of the flatbreads, baking each until the crust is golden brown, about 7 minutes.
• (If you don't have a pizza peel and are worried about transferring the dough, another option is to cut six sheets of parchment paper to a size that will fit under the rolled dough, then transfer the unbaked flatbreads to the parchment paper before smearing them with za'atar. Leave the parchment paper under the flatbreads and lift them, holding the ends of the paper, then bake the man'oushe breads on the parchment paper, setting them directly on the baking steel or stone.)
• Remove the flatbreads from the oven when the crusts are golden brown and serve warm or at room temperature.

3-INGREDIENT FLAKY FLATBREAD

Steps:

• Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
• Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
• Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
• Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
• Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
• Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
• Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.

LAVASH MIDDLE EASTERN BREAD

Steps:

• Gather the ingredients.
• In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.
• Coat a large bowl with oil. Set aside while the yeast begins to bubble and show activity, 6 to 10 minutes.
• In another large mixing bowl, combine flour and salt.
• Add yeast-water-sugar mixture and form a dough.
• Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook on medium speed in a stand mixer, until the dough is smooth and shiny.
• Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.
• Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
• Once the dough has doubled, punch it down to release air.
• Continue to knead for about 5 minutes.
• With lightly floured hands, roll the dough into 8 equal sized balls of dough and transfer to a lightly floured bowl or plate. Lightly flour the tops of the balls as well.
• Cover and allow to rise for 30 minutes. Position two racks in the top and center parts of the oven and heat to 475 F.
• Once the balls of dough have risen, roll them out on a lightly floured work surface into thin rectangles, about 9 x 7 inches. They should be as thin as pizza dough.
• Line a baking sheet with parchment and transfer as many rectangles as will fit in one layer (you might only be able to fit 2 at a time). Puncture the entire surface of the rectangles with the tines of a fork.
• Brush dough with water and sprinkle with sesame seeds and poppy seeds, if desired.
• Start with the baking sheet in the center of the oven for 4 minutes, then move it to the top rack for 3 or 4 minutes until starting to brown and puff in places. Repeat with the remaining dough.
• Eat while still warm or when cool. Enjoy.

MIDDLE EASTERN CHICKEN FLATBREADS

Steps:

• For the dough: Whisk together the flour, yeast and 2 teaspoons salt in a large bowl. Combine 2 1/4 cups lukewarm water and the oil in a second large bowl. Add the water mixture to the flour mixture, and combine them with your hands until the dough comes together into a rough and shaggy ball.
• Knead the dough on a flour-dusted work surface until smooth and elastic, about 5 minutes. Clean 1 of the large bowls, and lightly coat it with oil. Place the kneaded dough in the bowl, brush it with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
• Position an oven rack in the bottom position of the oven, and put a pizza stone or baking sheet on it. Preheat the oven to 450 degrees F.
• Transfer the dough to the work surface, and punch it down. Cut it into 12 even pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let rest for 20 minutes. (To make ahead, after shaping the dough into balls, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
• Working with a few balls at a time, roll each out into a thin round (about 1/8 inch thick), flouring the work surface and rolling pin as needed. Sprinkle a pizza peel or wooden cutting board with semolina or cornmeal, and put 1 or 2 pieces of rolled dough on top. Shake the peel back and forth to make sure the dough rounds are not sticking, then slide them onto the hot pizza stone and bake until they puff up and are just golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press any bubbles down and let cool. Repeat with the remaining balls of dough. (The parbaked flatbreads can be topped and baked at this point or cooled, stacked, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.)
• For the topping: While the flatbreads bake, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of water if the mixture sticks). Add the remaining 4 tablespoons oil, the chicken, cumin, 1 1/2 teaspoons salt, cinnamon, red pepper flakes and allspice, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.)
• For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl.
• To assemble, bake and serve: Brush each parbaked flatbread generously with oil, and top with about 1/4 cup of the topping. Bake them, 1 or 2 at a time, on the hot pizza stone until the bottoms are golden and crispy, about 5 minutes, rotating the flatbreads 180 degrees halfway through so they cook evenly. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve.
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GRILLED ZA'ATAR BREAD

Steps:

• To make the Flatbread: Whisk together flour, sugar, salt, and yeast in the workbowl of a stand mixer fitted with a dough hook. Add in yogurt or milk and olive and mix at low speed until dough comes together. Dough should stick to the bottom of bowl as it kneads, if it is not, add in extra yogurt or milk 1 tablespoon at a time as necessary. Increase speed to medium-high and knead for 5 minutes. Turn dough out onto a lightly floured surface and knead a few times until a smooth ball forms. Place dough in a large bowl, cover with plastic wrap, and let rise as room temperature until doubled in size, about 2 hours. Turn dough out onto a floured work surface and cut into 6 equal pieces. Roll each piece into a ball and place on a baking sheet or floured surface, cover with plastic wrap or damp cloth, and let rise at room temperature until doubled in volume, about 2 hours.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. On a floured surface, roll each piece of dough out into a circle roughly 8-inches in diameter. Place one or two pieces of dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to cool side of grill, brush with olive oil and season generously with za'atar. Transfer to cutting board and slice bread into 6 equal pieces. Repeat with remaining dough. Serve immediately with labneh topped with olive oil and za'atar for for dipping.

MIDDLE EASTERN FLATBREAD

Steps:

• In your mixer bowl, add all the dry ingredients and mix well.
• Add the oil and the warm milk. Start kneading and gradually add warm water until you get a firm dough that is not sticky.
• Cover and let it rest for 30 minutes.
• Cut the dough into 10 pieces, roll each piece into a 1/4 inch circle, thinner or thicker depends on your liking. Note2
• Heat a non-stick pan over medium heat. Place each loaf in the pan, cook for around 1- 1 1/2 minutes. Flip and cook the other side as well.
• Continue with the rest of the loaves until they are all cooked.
• Stack loaves on top of each other and cover with a kitchen towel to keep them soft.

MANAAEESH FLATBREAD

Steps:

• Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
• Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
• Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
• Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
• Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.