Lebanese Mountain Bread

Jayne

Jayne

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Saw this, wanted to try it to serve with our kabobs tonight:

Turned out pretty good for a first attempt, I think. It's edible and still better than store bought, but Im sure it can be better.

I didn't have the correct yeast, so my dough was heavier than his in the video and was much harder to stretch. These guys are more dense and smaller than his. I'll correct the yeast and try again.

The cast iron pan got hotter as I went, so the first few are nicely cooked and that last one is getting a little more on the well done side of things.

flatbread_try_1_3.jpg
 
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I've watched WAY too many Food Wishes videos on Youtube. I came across this one a few weeks back and have been meaning to try it myself.

Did you use AP flour or bread flour by chance? You mention these came out a touch dense which may indicate not quite enough gluten.

I know from previous pizza crust dough experiments that high gluten bread flour really is a must to get a nice elastic and lite dough.
 
Bunsen said:
Did you use AP flour or bread flour by chance? You mention these came out a touch dense which may indicate not quite enough gluten.
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unbleached bread flour.

kneading is what makes the gluten come together, correct? so perhaps I need to kneed it more?

They sure are tasty though, I've eaten 2 of them already "just to test".
 
Jayne said:
unbleached bread flour.

kneading is what makes the gluten come together, correct? so perhaps I need to kneed it more?

They sure are tasty though, I've eaten 2 of them already "just to test".
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Yes, a little bid more kneading wouldn't hurt. The dough needs a lot of gluten formation and needs to be very elasticwith how thin this dough needs to be rolled then stretched without tearing.

You did the overnight in the fridge yes? That's also a very important step.
 
About the only thing I miss from living in MI is the OUTSTANDING Lebanese food.
 
My wife used to work for a guy from Jerusalem. His sister made a similar bread but she cooked it on hot rocks on a fire. Stuff was delicious.
 
bigfelipe said:
How did you proof it? Did you punch it down and let it rise again?
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I did everything as seen in the video. However, I didn't use "dry active yeast", I used "fast acting yeast" because that's what the wife grabbed at the store. It's not what's called for and doesn't proof right. I'll get the correct yeast for the next attempt.
 
Jayne said:
I did everything as seen in the video. However, I didn't use "dry active yeast", I used "fast acting yeast" because that's what the wife grabbed at the store. It's not what's called for and doesn't proof right. I'll get the correct yeast for the next attempt.
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Doesn't matter. Yeast is yeast. How did you add the yeast? Only difference is how you handle it. Instant/fast yeast is mixed directly in with your dry ingredients instead of activating it in water like dry active. The end product won't be different with different yeast unless you handle it improperly.

EDIT: I didn't watch the video, btw...
 
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SO I watched the video... well most of it. If you used fast acting yeast you over activated the yeast. Skip the warm water wait for an hour part and make the dough in one step, then proof. Result should be the same as the video.
 
bigfelipe said:
Doesn't matter. Yeast is yeast. How did you add the yeast? Only difference is how you handle it. Instant/fast yeast is mixed directly in with your dry ingredients instead of activating it in water like dry active. The end product won't be different with different yeast unless you handle it improperly.

EDIT: I didn't watch the video, btw...
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He had you put in 1/2 cup flour, some sugar, the yeast and then add water and let it sit for a while before adding the rest of the ingredients. That's the order I followed.

The instant yeast says not to do any of that (just put it in with your dry ingredients and go).

I did not measure the water temp. Critical, or just "not too hot as to kill the yeast"?
 
Jayne said:
He had you put in 1/2 cup flour, some sugar, the yeast and then add water and let it sit for a while before adding the rest of the ingredients. That's the order I followed.

The instant yeast says not to do any of that (just put it in with your dry ingredients and go).

I did not measure the water temp. Critical, or just "not too hot as to kill the yeast"?
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For active dry, the water temp is critical. 105-110 is ideal. For instant, just warm tap water and go. You should add all the ingredients, form the dough, and proof. No waiting on the yeast. It's actually much less involved. Same end product.
 
Jayne said:
When it hits the fan and we have to retreat to "the farm" and hole up, I can play the role of camp cook.
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You'll have to start working on your sourdough. Yeast has a reasonably short expiration. You can make a sourdough without it though from yeast in the air...
 
Slacker said:
Holy crap that looks delicious.
I wonder if venison or goat could be substituted?
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I don't see why not, but you know my sous chef won't touch either of those so it's not something we'll try.

The steak is some cut called a "devner steak". Not sure what part of the cow that is, but it's a cheap cut of meat which is why we use it. Almost all the meat we eat is "some cheap cut of meat". HT puts out the about-to-expire stuff on Wednesday and that's when the woman does the shopping so we get the best pick of whatever other people aren't buying.

Her dad thinks we're wrong to have the meat and veggies separate like that instead of intermixed on the stick, but the veggies are on for a total of 18 min and the steak is only on for 8, so unless you want well done steak or underdone veggies I don't see how the all-on-one method really works.
 
Jayne said:
I did everything as seen in the video. However, I didn't use "dry active yeast", I used "fast acting yeast" because that's what the wife grabbed at the store. It's not what's called for and doesn't proof right. I'll get the correct yeast for the next attempt.
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Bread machine or instant yeast is what you want. The instant yeast is what caused your rising problems IMHO. Fast acting yeast is made for quick breads. It basically is yeast on steroids that cuts down your rise time by 50% at room temps. It does not work well with refrigerated doughs. You can't retard it or freeze it.

I personally uses nothing but instant yeast these days. I use this: https://www.amazon.com/Saf-Instant-...&qid=1510664235&sr=8-1&keywords=instant+yeast

There is no need to proof the yeast. As bigfelipe said you just put it in with the dry ingredients. Don't over kneed this bread too much. Kneading combines the proteins in the flour allowing gluten to form. Leaving the dough in the fridge overnight is what is forming your gluten chains. If the dough was hard to work with it might have also been a hydration issue.

Still all in all a great first attempt.
 
wvsig said:
There is no need to proof the yeast.
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Just yesterday the wife got me 5 packages of the "active yeast" at the store. It's not the rapid rise / non-proof stuff, it's the old school proofing required yeast (or so it says on the package).

I thought I perhaps wasn't kneeding enough, rather that too much. The dough was really tough to stretch, it was much harder than his dough looked in the video.
 
Jayne said:
Just yesterday the wife got me 5 packages of the "active yeast" at the store. It's not the rapid rise / non-proof stuff, it's the old school proofing required yeast (or so it says on the package).

I thought I perhaps wasn't kneeding enough, rather that too much. The dough was really tough to stretch, it was much harder than his dough looked in the video.
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That will work. From what I can see in the video that is what he is using. You should kneed the dough enough to get it pliable and workable. It should pass the windowpane test. You will know it is properly kneeded when it reaches an internal temp of 77-80 degrees. It should be firmer than say french bread. It should be medium firm and stainy to the touch and should stretch.

Baking bread is a lot of trial an error. Hydration, oven temp, rise, yeast, humidity, elevation, type and brand of flower all play a roll in good consistent bread.

Oh forgot to ask what brand of flour are you using?
 
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I found this recipe over the summer and it was great with some fresh tomatoes, olive oil, salt and pepper (and if wanting to be really fancy, basil and mozzarella). I like it better than pita. One think I would do when making batches of it (I haven't made any in a while) would be to only make as many as I wanted, and leave the rest in the fridge. Never left them more than a couple days, but they always came out right. Just play with the ingredients a little and you'll find the right mixture.

Also, don't discount the importance of things like water temperature. I've got a book on artisan bread-making that gives examples of how things like long proof times and the right temperature can drastically improve the taste of dough.
 
np307 said:
Also, don't discount the importance of things like water temperature. I've got a book on artisan bread-making
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We gave my mom such a book, and I'm trying to get it back now that she's passed. At some point I need to go raid her library.
 
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