This Lebanese Pita Bread recipe is a delicious, no-fuss way to have an all-around bread for all your meals. Plus, it’s so easy to prepare it without a mixer — give it a try!
Homemade Lebanese pita bread plus traditional Lebanese falafel? Now, there’s a perfect match. 🙂
Yes, you can prepare the dough in advance; just place it in the refrigerator — and yes, you don’t need a stand mixer to make it.
See? There is no other reason why you cannot try this pita bread recipe from Lebanon.
Just remember, they are best served warm. Absolutely delicious!
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Ingredients
- Flour – you must use bread flour to make this Lebanese pita recipe.
- Yeast – as always, I use active dry yeast.
- Honey – go for the clearer one, not the dark honey.
- Milk – whole cream milk is excellent for making Lebanese flatbread.
- Salt – just use your favorite brand.
Preparation
Start making Lebanese pita by combining yeast with warm water, then set aside.
Combine the flour and salt in a stand mixer bowl.
Add the milk, honey, and yeast mixture (once it’s ready).
Mix until you get a smooth flatbread dough. Form it into a ball and place it in the bowl.
Cover with a kitchen towel and set aside until it doubles in size.
Preheat your oven to 230°C (450°F).
Divide the dough into six smaller portions.
Use a rolling pin to form each portion into a round shape with about 8 inches (20 cm) diameter.
Brush the dough with some water and place it on a baking tray.
Place the tray in the oven for ten to twelve minutes, or until the top turns golden.
Remove your Lebanese pita bread from the oven and serve — enjoy!
Helpful tips
- Every oven is different, so you might need to bake your Lebanese flatbread for less than ten minutes (or more).
- If you have a pizza stone, use that instead of a regular baking tray. You would need to preheat your oven longer, but I still think it’s worth it. 🙂
- Roll each portion of Lebanese pita on a baking sheet. This makes it easier to transfer to a baking tray or pizza stone.
What to serve with Lebanese flatbread?
Just about any dish that needs bread. 🙂
That includes soups, finger foods, and even main dishes, where you need to wipe the sauce off your plate.
Or you can have it with your favorite dip for a snack.
Trust me, the possibilities for serving this pita bread from Lebanon are endless — so try it this weekend!
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📖 Recipe
Lebanese Pita Bread Recipe
Equipment
Ingredients
- 10 grams yeast (.35 ounce or 2 & 1/4 teaspoons)
- 175 ml water (2/3 cup), warm
- 15 grams honey (.55 ounce or 1 tablespoon)
- 450 grams bread flour (15.90 ounces or about 3 cups)
- 10 grams salt (.40 ounce or 1 & 1/2 teaspoons)
- 130 ml milk (1/2 cup), warm
Instructions
- Combine yeast with warm water, then set aside.
- In a stand-mixer bowl, mix flour and salt.
- Add the milk, honey, and yeast mixture (once it's foamy) and mix until you get a smooth dough.
- Form the dough into a ball and place it in the bowl.
- Cover with a kitchen towel and set aside until it doubles in size.
- Preheat your oven to 230°C (450°F).
- Divide the Lebanese flatbread dough into six portions.
- Use a rolling pin to form each portion into a round shape with about 8 inches or 20 cm diameter.
- Brush the top with water and place it on a baking tray lined with parchment paper.
- Place the tray in the oven for ten to twelve minutes, or until the top turns golden.
- Remove your Lebanese pita bread from the oven and serve — enjoy!
Notes
- Cook’s Tip #1: If you have a weighing scale, I suggest using that to measure all the ingredients — for absolute measurements.
- Cook’s Tip #2: Every oven is different, so you might need to bake your Lebanese flatbread for more than twelve minutes (or less than ten).
- Cook’s Tip #3: Roll each portion of Lebanese pita on a baking sheet. This makes it easier to transfer the bread to the tray for baking.
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