Updated 07:15 AM,Feb 28,2016
Bread
Humans consume a variety of daily meals, but bread remains a fundamental part of their diet. The bread-making industry dates back to ancient times, and over the centuries has evolved significantly. Artisans have refined bread production in terms of shape, taste, and size. Arab countries are particularly renowned for their diverse bread varieties, with Lebanese or Arabic bread being one of the most widely recognized across the Arab world.
Preparing Lebanese Bread
Ingredients
- Half a kilogram of flour.
- One egg.
- One tablespoon of powdered milk.
- One tablespoon of butter, ghee, or oil.
- One teaspoon of sugar.
- One teaspoon of instant yeast.
- One teaspoon of salt.
- Warm water.
Preparation Method
- Use a mixing bowl and combine the flour, sugar, salt, yeast, and powdered milk. Mix thoroughly. Add the beaten egg along with the oil or butter, then knead well. Gradually add warm water until you achieve a firm, cohesive dough.
- Let the dough rise for about 30 minutes. Then divide it into six small balls. Lightly dust a flat surface with flour, roll each ball out using a rolling pin until the dough is thin—about one centimeter thick.
- Preheat the oven to 180 degrees Celsius for 10 minutes. Place the dough rounds on a baking tray and bake until fully cooked. For a slightly browned crust, ensure both sides are lightly toasted. Allow the bread to cool before serving. Optionally, sprinkle sesame seeds or poppy seeds on top.
Lebanese Bread Cooked on a Griddle
Ingredients
- Three cups of sifted flour.
- One tablespoon of instant yeast.
- One cup of warm water.
- One tablespoon of sugar.
- Two tablespoons of oil.
- One teaspoon of salt.
Preparation Method
- Mix all ingredients in a bowl until a smooth, firm dough forms. Use a mixer for no more than five minutes. Let the dough rest for 30 minutes to rise and double in volume.
- Once risen, divide the dough into small balls and place them on a tray. Lightly dust with flour and let them rest for another 10 minutes. Then roll each ball into a round or small loaf, about two centimeters thick. Cover with a clean cloth and let rest for another 30 minutes.
- Heat a non-stick skillet over medium heat. Place a piece of dough onto the hot surface. After a few seconds, the bread will begin to puff up and cook through. Flip it over to cook the other side until both sides are golden brown. Remove from heat—it’s now ready to serve. This method can also be used with a traditional griddle, following the same steps.
