Lebanese Bread Recipe

• 2 cakes Yeast
• 2 cups Lukewarm Water
• 8 cups Unbleached White Flour
• 2 cups Whole Wheat Flour
• ½ tbsp Salt

• Preheat oven to 525 °F.
• Dissolve yeast in some water.
• In a large mixing bowl, place unbleached white flour and whole wheat flour.
• Add in the salt.
• Pour in the yeast and water mixture. Mix to form very stiff dough. Add water as and when required.
• Knead the dough well enough until it turns smooth.
• Cover the dough and let it rise to double its size.
• Mold the dough into small pieces, about 3 inches in diameter.
• Roll out the dough around your hands, until smooth.
• Place the pieces on a try and cove with plastic wrap. Let it rise for 1 hour.
• Roll out each dough piece on a floured board to form a pancake-like circle, about 8 to 9 inches in diameter.
• Place a pancake on a wooden board and slide onto upside-down cookie sheet in oven.
• Bake it for a few minutes until light brown spots can be seen.
• Remove and place it on a terry-cloth towel.
• Cover it with another towel.
• Repeat with other pancakes.
• Place all the pancakes on top of one another, with a towel between each.
• Cool them covered.