Thursday, March 10, 2011

Lebanese Bread

My mom, Nana, is a talker and makes friends with everyone. She's in the book club, craft club and does daily yoga. Along the way she meets some very interesting people, one of which is a sweet (also very talkative) lady who makes Lebanese bread. Bread Lady invited Nana to her home for a lesson on bread making.  Nana shared some of the bread and boy were we impressed. Trouble thinks it is absolutely the best stuff on Earth. Nana showed me how to make Lebanese bread today.

What you need:
5 lbs unbleached flour
4 tablespoons salt
4 tablespoons yeast
4 tablespoons sugar
2 cups oil divided
6-8 cups of warm water

What you do:
In a large bowl, mix flour, salt, yeast and sugar.

Make a hole in the middle of flour mixture and add 1 cup of oil and 2 cups of water while mixing with oiled hands. Mix in sections and knead dough well slowly adding more water as needed.

Add oil to sides of bowl gradually as needed. If dough becomes too wet, add more flour.

Knead dough for about 20 minutes or until smooth and soft like a baby's bottom (that's what the Bread Lady said). When you are done you may have leftover oil and water.

Cover and let rise in a warm spot for 45 minutes. (Bread Lady uses a white cloth to cover.)

With oiled hands, punch down and knead for 10 minutes.

Cover and let rise until doubled (about 90 minutes).

Oil hands and pinch off dough into a ball about the size of a grapefruit. Work ball by kneading under until smooth on top, place on floured cloth and cover (should make about 20 balls).

Cover all balls and let rise 45 minutes.

Roll both sides of each ball on a floured surface, beginning with the first ball made. Roll to about 1 inch thick. Place dough back on the floured cloth (good side up). Cover and allow to rest for 30 minutes.

Bake at 480-500 degrees for 10 minutes.

Brush with oil.
There is nothing like freshly baked bread.

Eat all you can and freeze the rest.

PS- I would like to thank Papa for lending us his muscles to knead bread today!

Hearth and Soul Hop at A Moderate Life


  1. what a wonderful recipe! I think getting a friend to split the kneading with is a most excellent idea...

  2. My husband is Lebanese, and he remembers his grandmother making it all the time! I will have to try this and see if it brings back sweet memories of his time there. Thanks!

  3. That looks like lovely bread - and your tutorial on how to make it is great! Thank you for sharing it with Let's Do Brunch (I'm co-hosting with Chaya from this week onwards).

  4. I am happy to let you know that your recipe was the most popular recipe at Let's Do Brunch. That means, the most people checked this recipe out and came here to visit. We are featuring you, tomorrow. Thanks for linking up and please come back again.

  5. Hi Ms. Not so perfect! I am giggling at the name of your blog because You and I are sisters if you aren't perfect! I love being a bit not perfect. I would love to welcome you to the hearth and soul hop! I am now following your blog and liked you on facebook. I adore good home cooked bread and what I love about your post is that your Nana shared a traditional recipe she learned from someone who taught her! This is awesome and how it should be done! Thanks so much for sharing on the hearth and soul hop! all the best, Alex

  6. Alex- Thanks so much for the kind words. This bread is fantastic (Trouble can eat it by the tun)! I really loved learning how to make it.
    Happy Cooking & Eating

  7. Hello dear Ms!
    You Lebanese bread looks inviting...I could almost grab a bite if I could;)Absolutely amazing!

    I have an event that centres aroung bread going on at my drop in sometime and take a look!And link up if you wish:)


  8. Hello dear!
    Thanks for you lovely recipe and for linking up to my event.
    I do have a badge too for my event - you can use it to pattern up with the Hearth and Soul badge if you so like;)

    Thanks again!

  9. Hi, nice to meet you! wish you have a nice day, i'm selling them, if you care about them, let's pm me, sorry for disturbance.
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  11. Thank you, thank you, thank you for this recipe and the beautiful tutorial!

    I grew up in an area of the US where there is a large population of first and second generation Syrian and Lebanese people. Having staples around like good bread, garlic and pepper sauce, etc. was pretty normal. I worked in a small family owned Middle Eastern restaurant during a summer in college and really fell in love with the food, especially the bread. Fast forward 14(?!) years. I've moved to a small valley in western Montana. These foods are not available here. I'm married and pregnant with my second little boy, and I've been CRAVING this food for weeks. After googling like crazy, ordering specialty foods online, I've found recipes for all of the foods that I've been craving; except the bread. I haven't been able to find it anywhere. All of the recipes on Google are for pita, and I knew that I was absolutely NOT looking for pita. I had my mother reach out to a local Facebook recipe group. Someone suggested that I check Pinterest because she saw a recipe that sounded right at some point. I did, and found your recipe! I spent about 5 or 6 hours all together making it yesterday. My 2 year old even "helped" with some of the kneading and rolling! It came out PERFECTLY! Any differences are because it was my first attempt, but the taste is ABSOLUTELY SPOT ON! Thank you so much for helping me squelch a major craving! I'll probably be making this at least once a week for the rest of my pregnancy (and beyond!)! I can't thank you enough for this wonderful taste of home when I'm so far away from the rest of my family! <3 <3 <3