As promised, here is my take on the Lebanese mountain bread.
There are so many reasons why I love this simple bread. There is only one
texture, gorgeous appearance and technique of fun to do, but the discovery also
helped me to solve a culinary mystery of my childhood.
I used to spend a lot of time at home with my grandmothers as a toddler and from time to time she gave me something
"Syrian bread," which was manufactured by a neighbor across the street. c & # 39; was
one of my earliest food memories, and at the time, probably my favorite thing to
eat. It was so different that white sliced bread, or crispy
Italian bread which I used to eat.
However, the Syrian lady from the other side of the street must have
was the only person in the area who knew how to do it because, once she had gone, it was so
the bread. Over the years, I have tried many versions, but I have never encountered
exactly the same experience, and assumed that he was lost for the story, until I saw
something online called Lebanese mountain bread, which remarked remarkably
After some experiments (dozen), I finally nailed it,
and was suddenly transported to the kitchen of the grandmother. By the way, this could
be as close to a time machine as ever. A fair warning, it may flow a bit
the dough on the bowl (or a cushion of Lebanese mountain bread), but your efforts
will be richly rewarded, so I really hope you try soon. Enjoy!
Ingredients for about 8 portions of Lebanese mountain bread:
1/2 cup bread flour
1 teaspoon of dry active yeast
1 teaspoon of sugar
1/2 cup of hot water
3/4 teaspoon of kosher salt (or 1/2 teaspoon of fine salt)
1 tablespoon of oil of olive
1 cup bread flour, more more according to needs