Lebanese Flat Bread – Little Big H

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Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.  

Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat, veggies, etc…

I like to make a large batch of Lebanese flatbread and freeze what I don’t use for another day.  I freeze them individually and then allow them to defrost on the bench.  Once defrosted, put them back in a hot pan for a few minutes to crisp up again. 

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  • 2 teaspoons dry yeast
  • 1 teaspoon sugar
  • 1 3/4 cups warm water
  • 5 cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoon olive oil
  • Plus extra oil for frying
  • Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
  • Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
  • Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
  • Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again. Adapted from www.bestrecipes.com.au