Lebanese Mountain Bread Recipe
Thin, pillowy Lebanese Mountain Bread has a delightful chewy texture and subtle flavor that makes it the perfect vessel for scooping up hummus, wrapping shawarma, or accompanying any Middle Eastern feast.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">240ml warm water (around 40°C)</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for brushing</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheet or pizza stone</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Kitchen towel (clean)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (make sure it's just warm to the touch, not hot), sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This indicates your yeast is active and ready to work its magic in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon until the dough starts to come together, then turn it out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky - add a little more flour if needed, but be careful not to add too much as this will make your bread tough. The elasticity you're developing now will help you stretch the dough into thin sheets later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size. The slow fermentation develops the characteristic flavor and texture of Lebanese mountain bread.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release the air and divide it into 8 equal portions. Shape each portion into a ball and place them on a lightly floured surface. Cover with a kitchen towel and let them rest for another 15 minutes - this relaxes the gluten and makes the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to its highest setting (usually around 240-260°C) and place your baking sheet or pizza stone inside to heat up. If using a pizza stone, allow at least 30 minutes for it to reach temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Take one dough ball at a time (keeping the others covered) and roll it out on a floured surface into a very thin round, about 20-25cm in diameter. Don't worry if the shape isn't perfect - the rustic appearance is part of its charm! The key is to get it thin enough that it's almost translucent.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer the rolled dough to the hot baking sheet or pizza stone. Bake for 2-3 minutes until the bread puffs up and develops light brown spots. Watch carefully as it bakes quickly! The high heat creates steam inside the dough, causing it to puff dramatically, which gives the bread its characteristic hollow pockets.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately place the hot bread under a clean kitchen towel to keep it soft and prevent it from drying out. Continue with the remaining dough balls, stacking the breads on top of each other under the towel as you go.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature. To reheat, lightly sprinkle with water and warm in a low oven for a few minutes. These flatbreads are best eaten the same day but can be stored in an airtight container for up to 2 days, or frozen for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to getting flatbread properly thin without tearing?
The key is proper dough development through adequate kneading (8-10 minutes) followed by a 15-minute rest after dividing the dough. Use ample flour when rolling, work from the centre outward with gentle pressure, and lift/rotate frequently to prevent sticking.
Can I make this flatbread without yeast for a quicker version?
While traditional Mountain Bread uses yeast for its distinctive texture and flavour, you can make a quicker version using baking powder (1 tbsp) instead. The texture will be slightly different - less chewy and without the same air pockets, but still delicious for wraps and dipping.
What are the best serving suggestions for Middle Eastern flatbreads?
Serve with classic Middle Eastern dips like hummus, baba ganoush, or muhammara. Use as wraps for shawarma or falafel, tear into pieces for scooping up stews, or brush with olive oil and za'atar for a simple snack. They're also perfect alongside grilled meats and salads.
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