These Lebanese flatbreads will BLOW your mind!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is a natural leavening agent.

Mix flour, semolina, and salt in a large bowl.

Dissolve yeast and sugar in warm water and let sit until bubbly, about 5 minutes.

Add the yeast mixture and olive oil to the flour mixture.

Knead until smooth and elastic, about 8-10 minutes.

Cover the dough with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 475°F (245°C) with a baking stone or sheet inside.

Punch down the risen dough and divide it into equal portions.

Roll each portion into a flat circle, about 1/4 inch thick.

Sprinkle cornmeal on the baking surface to prevent sticking.

Place the rolled dough on the hot baking stone and bake until puffed and lightly browned, about 3-5 minutes.

Remove from the oven and cover with a towel to keep warm.

Cooking Techniques

Spice Level:

Allergens