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Lebanese Mountain Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 13 Feb 2018 15:41:48 -0800
v118.n007.4
* Exported from MasterCook *

                          Bread, Lebanese Mountain

Recipe By     :Chef John
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Ethnic                          Hand Made
                 Low Fat                         Posted
                 Side Dish                       Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2           cup  bread flour
   1           teaspoon  active dry yeast
   1           teaspoon  sugar
      1/2           cup  warm water
      3/4      teaspoon  kosher salt
   1         tablespoon  olive oil -- plus extra to coat bowl
   1                cup  bread flour -- or more as needed

  Syria

The bread has a unique texture, gorgeous appearance, and fun-to-make technique.

Prep: 20 min
Total: 9:38

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" 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.

S(Internet Address):
   "<http://allrecipes.com/recipe/259099/lebanese-mountain-bread/>"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 2g Fat (17.5% 
calories from fat); 3g Protein; 19g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 177mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2018 - 0102