Best 2 Lebanese Mountain Bread Recipes
Embark on a culinary journey to the heart of Lebanon with our authentic Lebanese Mountain Bread recipe. This traditional flatbread, also known as Markouk, holds a special place in Lebanese cuisine. Its unique texture and irresistible flavor have captivated taste buds for generations. In this article, we bring you not one, but three variations of this beloved bread: the Classic Lebanese Mountain Bread, the Za'atar-Spiced Variation, and the Whole Wheat Version.
Each recipe is carefully crafted with step-by-step instructions, ensuring successful baking for home cooks of all skill levels. Whether you prefer the classic simplicity of the original recipe, the aromatic blend of za'atar spices, or the wholesome goodness of whole wheat flour, you'll find the perfect Mountain Bread recipe to suit your taste and dietary preferences. Unleash your inner baker and let the tantalizing aroma of freshly baked Lebanese Mountain Bread fill your kitchen. Prepare to savor the authentic flavors of Lebanon with this iconic flatbread that promises to transport you to the vibrant streets of Beirut and beyond.
LEBANESE MOUNTAIN BREAD
This flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some. It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 9h38m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.4 g, Fat 1.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 180.9 mg
LEBANESE ZAATAR (ZA'ATAR) BREAD
Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.
Provided by Stacey
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 25.8 g, Fat 16.9 g, Fiber 2.7 g, Protein 3.8 g, SaturatedFat 2.4 g, Sodium 61.7 mg, Sugar 0.3 g
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure the yeast is active before using it. To check, dissolve the yeast in warm water with a pinch of sugar. If the mixture bubbles and foams after 5-10 minutes, the yeast is active.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will help to create a light and airy bread.
- Bake the bread in a preheated oven. This will help to create a crispy crust.
- Serve the bread warm or at room temperature. It can be enjoyed on its own or with dips, spreads, or fillings.
Conclusion:
Lebanese mountain bread is a delicious and versatile bread that can be enjoyed in many different ways. With its crispy crust and chewy interior, it is a perfect accompaniment to any meal. Whether you are serving it as an appetizer, main course, or dessert, this bread is sure to please everyone at your table. So next time you are looking for a new and exciting bread to try, give Lebanese mountain bread a try. You won't be disappointed!
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