Homemade Lebanese Flatbread with a North American Twist

Ingredients

In this adaptation, we incorporate North American flavors by adding a touch of garlic powder and dried herbs like oregano and thyme to the dough. Additionally, we top the flatbread with a sprinkle of sesame seeds for added texture and nuttiness. These modifications enhance the flavor profile and make it more suitable for North American cuisine. We alse have the original recipe for Khubzah bil a3shab, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sumac 1 teaspoon sumac
• Sesame seeds, for sprinkling Sesame seeds, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. 2.
   Gradually add warm water, olive oil, and yogurt to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into 6 equal portions. Roll each portion into a circle or oval shape, about ¼ inch thick.
7. 7.
   Place the rolled dough on a baking sheet lined with parchment paper. Sprinkle the tops with sesame seeds.
8. 8.
   Bake for 10-12 minutes, or until the flatbreads are golden brown and puffed up.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor.
• Sumac — If you can't find sumac, you can substitute it with lemon zest for a similar tangy flavor.
• Yogurt — Greek yogurt works well in this recipe, but you can use any plain yogurt you prefer.
• Sesame seeds — Toast the sesame seeds in a dry skillet for a few minutes before sprinkling them on the flatbreads to enhance their nutty flavor.
• Active dry yeast — Make sure the yeast is fresh and active by proofing it in warm water with a pinch of sugar before adding it to the dough.

Tips & Tricks

• For a more pronounced garlic flavor, you can add minced garlic to the dough.
• Experiment with different dried herbs like basil or rosemary to customize the flavor of the flatbread.
• Serve the flatbread warm with your favorite dips, such as hummus or tzatziki.
• If you prefer a thinner flatbread, roll the dough out even thinner before baking.
• Leftover flatbreads can be stored in an airtight container for up to 3 days or frozen for later use.

Serving advice

Serve the warm flatbread as a side to your favorite Middle Eastern or North American dishes. It pairs well with grilled meats, roasted vegetables, or can be used as a base for sandwiches and wraps.

Presentation advice

Arrange the flatbreads on a platter, garnished with fresh herbs like parsley or mint, to add a pop of color. Serve them alongside a variety of dips and spreads for a visually appealing and delicious spread.