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My Lebanese bread recipe is so easy and quick to make and yields the softest, fluffiest, and chewiest bread. It’s perfect as a side dish or used as sandwiches.
When we need a quick and easy flatbread recipe that doesn’t skimp on flavor, I make my Middle Eastern-inspired Lebanese pitas.
It has the same soft and chewy texture as my 2-ingredient bread, but the added yeast gives it even more bounce. The high-heat baking method creates big, pillowy pockets for all your favorite toppings and fillings.
Table of Contents
Why I love this recipe
- Perfect texture and flavor. It’s plump, pliable, and airy in the middle, with a mild savory flavor.
- Easy to make. All you need is 5 ingredients and about 20 minutes, though most of that time is spent resting the dough.
- Versatile. I prefer to slice it into triangles and serve it with garlic yogurt sauce, but you could also use it as a wrap or slice it and stuff it like pita bread.
- Healthy. With very little fat and some added fiber (hello, whole grains!), These are fabulous, slow-releasing carbs.
If you love making your bread from scratch, you have GOT to try my 2-ingredient pizza dough, cottage cheese flatbread, and gluten-free flatbread next!
Key ingredients
- Active dry yeast. This allows the bread to rise. Make sure the yeast is fresh and hasn’t expired.
- Warm water. To activate the yeast.
- Sugar. Just a dash is needed to feed the yeast.
- Bread flour. While all-purpose or whole wheat flour works, I find bread flour gives this homemade pita bread a lighter texture and a more refined dough. If you can’t find bread flour, regular all-purpose flour works fine.
- Olive oil. A light drizzle enhances the texture.
- Kosher salt. To balance the flavor.
How to make Lebanese bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Activate the yeast. Combine the water, yeast, sugar, and ½ cup of flour in a large bowl. Let it sit until it becomes foamy.
Step 2- Make the dough. Stir in the oil, salt, and remaining flour into the yeast mixture.
Step 3- Knead to form a dough, then cover with plastic wrap and let it rest.
Step 4- Shape. On a lightly floured surface, roll the dough mixture into dough balls, then slice them into thick circles.
Step 5- Assemble. Place the dough discs in the hot pan.
Step 6- Cook until they puff up and turn golden.
Arman’s recipe tips
- Only mix the dough until it’s smooth. Any more, and the dough will become overmixed, becoming tough and dense.
- Don’t open the oven door. I know it’s tempting, but if you open the door, the bread will deflate and become less pillowy.
- Use a pizza stone. If I have one handy, I’ll use it, and I find the bread gets a bit crispier and fluffier in the center. You can also use a cast iron skillet for a similar effect.
Storage instructions
To store: Store leftover bread in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
To freeze: Store the cooled leftover bread in a freezer-safe bag (with sheets of parchment paper between each to keep them from sticking) and freeze for up to 6 months.
Frequently asked questions
While yeast is preferred, baking powder can be used instead of yeast.
Traditional Lebanese bread is usually thin and doesn’t have pockets, whereas pita bread is thicker and has a pocket inside. For this recipe, I made a more Lebanese-style pita bread.
What to serve with this
If you tried this Lebanese Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Lebanese Bread
Video
Ingredients
- 1 cup warm water
- 2 teaspoons yeast
- 1 teaspoon sugar
- 3 cups bread flour divided
- 1 tablespoon olive oil
- 1 1/2 tablespoons salt
Instructions
- Combine warm water, yeast, and sugar in a bowl. Add ½ cup flour and let it sit for 15 minutes until foamy.
- Mix in oil, salt, and 2 cups flour. Knead until smooth, adding reserved flour if needed. Rest dough for 10 minutes.
- Preheat oven to 500°F (260°C) and place a large skillet inside.
- Roll dough into 8 balls, then into ¼-inch-thick 8-inch circles, adding flour as needed.
- Moving quickly, add enough dough balls to fit on the skillet and bake until puffed and golden, about 3-5 minutes per side.
I need to show this to my friend. He would oike it. He is Lebanese.
Yesterday I was researching for unusual bread and found this. It was sooo different and much better than bread normal!
this would also be really good topped with lean ground beef mixed with za’taar and thinly spread and broiled…my daughter’s babysitter used to make that and it was a quick, simple & tasty lunch treat.
Oh yes!!! Absolutely, I grew up eating them like that!