Druze Mountain Bread, sometimes called Lebanese Bread, is simply delicious, and here is my step-by-step guide to making it. I hope you enjoy both making and eating it! You can see the recipe below, or on my site - [ Ссылка ]

Ingredients

4 cups bread flour
1 tsp yeast
1 1/2 tsp kosher salt
3 Tbsp olive oil, plus more for coating the bowl 1 1/2 cups water (filtered preferred)

Directions

I like to dissolve my salt in hot water and my yeast in warm water. Heat 1/2 cup of water for 45 seconds, then dissolve the kosher salt in it. Then, heat another 1/2 cup of water for 20 seconds, stir in the yeast, and let rise for 5 minutes. In the meantime, add the olive oil and last 1/2 cup of water to the salt water. Once yeast is ready, join it with the rest of the mixture.

Put the flour in the bowl of a stand mixer fitted with the dough hook. When it starts to go around, add the water with the oil, salt, and yeast. Mix for 5 minutes; the dough will be sticky. Rub a large bowl with olive oil. Scrape the dough into the oiled bowl, cover with a kitchen towel, and let rise at room temperature for an hour.

Cut the dough into 8 equal pieces, approximately 120 grams or 4 1/4 ounces. Cover with a kitchen towel and let rest for 30 minutes at room temperature.

Place a ball of dough on a lightly floured material, it should be at least 18” in diameter. With your fingers, pat it out to a 6-inch round and stretch it as you try to get it to 18”, using just enough flour to keep it from sticking. Pick up the dough and lay it over your fists. To stretch it, spread your fists apart, rotate the dough, and repeat until it’s evenly thin and translucent in some spots. It is a very easy dough to stretch out on the material, too.

You can lay them aside on bread clothes like above, or on parchment paper.

Place a cast iron wok (14” inside, 18” measuring outside) upside down on the bottom rack in your oven. Set the temperature at 400 degrees. Let the wok heat up for at least 10 minutes once it gets to 400 degrees. Spray the wok with a non-stick cooking spray (I use coconut oil) before you bake it, and for every third or fourth loaf.

Lay one piece of dough over the wok like a blanket and bake, just until bubbling (about 1 minute), spray with water, then turn with a spatula and spray with water again. Bake for about 45 seconds. Spray again with water and remove with long handled tongs. Repeat with the remaining dough. Set the cooked breads, folded in half or fourths, aside and cover with a kitchen towel.

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