Grilled Lebanese Flatbread
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons salt
- 1teaspoon sugar
- 1tablespoon instant yeast
- 3cups all-purpose flour
- Extra virgin olive oil as needed
- 2tablespoons za’atar, optional
Nutritional analysis per serving (8 servings)
187 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 124 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Worth noting for the bread bakers in the room, 3 parts flour to 1 part water is by volume, not by weight. By weight it comes out pretty close to pizza dough at around 65% water to flour. This recipe would be 360g flour to 236g water. They turned out lovely when I made them to these weights!
I'd made them several times before and was rather confused having done a lot of bread baking since then when 300g flour and 100g water didn't come out like I'd remembered.
This has become my go-to recipe for quick flatbread. I use 2 cups whole wheat flour to 1 cup regular. I also don't have access to a grill right now, so I have made it in a 450-degree oven, like making pita, and most recently in a very hot non-stick skillet on the stove. For both, I just oil one side of the dough and don't flip it. It's ready when the surface bubbles, which happens within a couple of minutes. You don't want the other side to get hard or crispy. I love the za'atar on top.
Flavor was great but mine came out very chewy (as another reviewer noted). I asked a local bread maker about it and she suggested not kneading after letting it rise. Simply roll out the pieces, then cover with a dish cloth, let it rest for awhile longer, then cook. I'll try that next time, and it is definitely worth repeating, chewiness and all.
Very tasty. The dough was fine with volume-measurements for flour. Cooked in a scorching hot cast iron pan. Used some olive oil that I had fried shallots in to give a bit more flavour.
Easy. Use less olive oil than you think. 2 minutes per side
These were perfect as flatbread for our schwarma tonight!! Definitely a keeper.