Lebanese Bread


5 from 6 votes
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Learn how to prepare the perfect Lebanese bread at home in just 10 minutes. Made with simple ingredients, it’s soft, fluffy and delicious! 

lebanese flatbread.

If you love homemade flatbreads and tortillas, you need to try this Lebanese bread recipe.

It’s a healthy and delicious alternative to traditional flatbread. It’s easy to prep, and it’s the perfect vehicle for all the toppings and fillings.

Table of Contents
  1. Why this recipe works
  2. Ingredients (and substitutions)
  3. How to make Lebanese bread
  4. Tips to make the best recipe
  5. What to serve with Lebanese bread
  6. Storage instructions
  7. More homemade bread recipes you’ll enjoy
  8. Frequently Asked Questions 
  9. Lebanese Bread (Recipe Card)

Why this recipe works

  • Perfect texture and flavor. The texture of this bread is flat, pliable, and airy in the middle. It’s savory and mild tasting, making it the perfect vehicle for anything.
  • Easy to make. Just five ingredients and 10 minutes is all you need to make your own homemade bread.
  • Versatile. It’s great for dipping in hummus or baba ghanoush, salad wraps and sandwiches, or even as a quick quesadilla.
  • Healthy. With very little fat and some added fiber (hello, whole grains!), these are fabulous slow-releasing carbs.

Ingredients (and substitutions)

This Lebanese pita bread is so easy to make and uses simple bread making staples. Here is what you’ll need:

  • Active dry yeast. Makes the bread rise. Avoid using old yeast as it can affect the leavening of the bread.
  • Water. To activate the yeast. Use warm water for the best texture of bread. 
  • Granulated sugar. It feeds the yeast and doesn’t add much sweetness to the bread.
  • Bread flour. While all-purpose or whole wheat flour works, bread flour gives this homemade 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 touch of oil in any bread recipe helps with texture.
  • Salt. To balance the overall flavor.

How to make Lebanese bread

These pitas may look incredibly fancy but I promise they are so quick to whip up.

  1. Activate the yeast: Combine the warm water, yeast, and sugar in a large bowl. Stir until dissolved, then add some flour. Let sit for 15 minutes until foam appears.
  2. Knead the dough: Combine the oil, salt, and more of the flour with the yeast mixture. Stir until a rough dough forms. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Add more flour as needed if the dough is too sticky.
  3. Let the dough rise: Place dough in a bowl, cover, and let it rise.
  4. Form dough balls: Dust a clean surface with flour, divide the dough into portions, and cover and rest for 10 minutes.
  5. Roll out pitas: Roll each dough ball into 8-inch flatbreads.
  6. Bake the bread: Quickly place as many pitas as will fit on a hot skillet without touching. Bake for 3-5 minutes until the pitas puff up and turn golden brown. Repeat with the remaining bread.
lebanese bread.

Tips to make the best recipe

  • Use high-quality flour: Your bread will be chewy and flavorful if you use high-quality flour. Opt for anything labeled ‘bread flour’ or ‘baker flour’.
  • Enjoy the bread warm: Unlike other kinds of bread which typically should be cooled before slicing/serving, Lebanese bread is perfect to enjoy hot out of the oven.
  • Don’t open the oven door: Let the bread bake without checking up on it- you can see if its ready through the glass. Opening it up will deflate the bread and make it a little tough.
  • Don’t overmix the dough: Overmixing will develop too much gluten, and stretching the bread will be affected.

What to serve with Lebanese bread

Like any good bread out there, this particular kind pairs well with almost anything. Here are some ideas to get you started-

Storage instructions

To store. Leftovers will remain fresh at room temperature in an airtight container or plastic bag for up to 3 days. To keep it longer, store it in the fridge for up to one week.

To freeze. Leftover bread can also be frozen in a freezer-safe bag or container for up to 6 months. 

More homemade bread recipes you’ll enjoy

Frequently Asked Questions 

How long does it take to make Lebanese bread?

The total baking time to make this bread is less than 10 minutes. However, the prep is a little longer and requires some resting time.

What can I use to replace yeast in this recipe? 

While yeast is preferred, baking powder can be used instead of yeast.

lebanese bread recipe.

Lebanese Bread

5 from 6 votes
Learn how to prepare the perfect Lebanese bread at home in just 10 minutes. Made with simple ingredients, it’s soft, fluffy and delicious! 
Servings: 8 servings
Prep: 1 hour 5 minutes
Cook: 5 minutes
Total: 1 hour 10 minutes



  • 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 (3-5 minutes each).


TO STORE: Leftovers will remain fresh at room temperature in an airtight container or plastic bag for up to 3 days. To keep it longer, store it in the fridge for up to one week.
TO FREEZE: Leftover bread can also be frozen in a freezer-safe bag or container for up to 6 months. 


Serving: 1servingCalories: 189kcalCarbohydrates: 35gProtein: 6gFat: 3gSodium: 1309mgPotassium: 55mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.003mgCalcium: 8mgIron: 0.5mgNET CARBS: 34g
Course: Breakfast
Cuisine: Lebanese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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.

  2. Middle Eastern food is just so amazingly tasty! Love the flatbread with za’atar.. Just to mention that many of the commercial za’atar blends have toasted wheat in them and are not Gluten free- I found it out the hard way!

  3. The spices on that flatbread look amazing! My sister and I are opposites when it comes to food, but it works: she tends to like crunchy things while I like softer textures. E.g. french fries. Give me all the soggy ones! TMI?

  4. Wait, say what?? You went to Persian school? Weekend language schools are the worst. I would definitely relish in some good pizza after hours of it!

      1. Oh yes!! I nearly forgot you went to Chinese school, too! Many, your parents were tough!

  5. So I had a friend in college who was allergic to cheese, and his pizzas were always cheeseless. I remember thinking…well that is the strangest thing ever. But apparently it isn’t that strange since they had cheeseless pizzas in Australia, too! So did the Persians invent this cheeseless pizza? Because that would be kinda epic. These look incredibly awesome, by the way…three thumbs up! Uh, I mean two thumbs and a finger up…or something like that. Haha!

    1. Mate, the Persians invented everything. They even invented gelato.

      Actually, they invented everything except KK.

  6. Congratulations, you are now the reason I have to track down za’aatar and purchase it. It is a new spice to me and once I come across a few recipes with that ingredient, I feel compelled to purchase it.

  7. Oh my goodness! So simple but so good! I’ve always been told that there’s nothing better than simple food. I didn’t believe:) Today I’m totally agree!

  8. My family is polish so we had things like perogies, challah and “lazy perogie” (basically deconstructed perogies..,because we aren’t cheap enough…) Our family tradition however was ice cream sundaes on Sunday night while watching the Disney Channel movie. My dad was a master at making us believe strawberry jam was an ice cream topping.

  9. “Make this delicious Paleo Lebanese Flatbread but do NOT wear a scowl on your face. Only when it’s finished.” ➔ don’t tell me what to do!!
    Jk I would absolutely make these. I feel for ya with the Sunday school misery. Chinese school or church Sunday school were never where I wanted to be on a weekend.
    One time I ordered a roasted vegetable pizza, which had crust, sauce, and five strips of vegetables on the whole pizza pie. WTF.

  10. I still remember my first experience with za’aatar… knocked me on my ass with how good it was. And I feel like my entire life has been one weird food tradition after another. Did I ever tell you about the year or two that I drank a frappuccino basically every.single.day? Or the late night McDonald’s runs where I’d be sitting in a drive through lineup for like 30 minutes at 1 AM? Good times.

  11. One of my favorite things to eat! The BF took me to a place in Calgary called Little Lebanon for these a while ago. Oh, and we also had them made fresh at an Arabic christian church (don’t ask) – I need one of those spinny flatbread mking devices to go with our future tandoori oven.

    1. Little Lebanon? What a racist named restaurant.

      Oh man, our dream house is amazing. Tandoori oven, spinny flatbread making devices…and. A human sized mortar and pestle to make za’aatar!

  12. za’atar is my favorite! i have a friend (who has a friend who had an aunt), who would cook these bread type things (similar to yours), and spread za’atar all over it. I would steal some everytime i went to her house. I need to find some here so i can make this immediately

  13. While I definitely was never forced to go to persian school (which I believe was due to my long prayers every night that I would not have to be forced to go), I still had to ‘relish’ a home-school version of it with my mom. If only I had these flatbreads at that time, I LOVE lebanese food!

    1. Hahahahaha if your household is anything like mine, the Lebanese copied the Persian cuisine, right 😉

  14. Love this recipe, but even more the story that goes with it. As one who has been on both sides of this childhood “trauma”(being required to attend a religious/cultural school on weekends), I can honestly say that I now understand that my parents mistake – and my own – was that we didn’t have a fun meal afterwards.

    1. Thank you Laura! You know what is worse? Two years earlier, I had to do Chinese School one other day a week!

  15. I should probably get around to making a flatbread ASAP and I will quote you as my inspiration. I’m all about cheese, but I can dig this cheese-less pizza because FOUR INGREDIENTS.

  16. I love za’atar, it so awesome. I could probably eat it by the spoonful.
    Loving this paleo flatbread mate, very innovative!

  17. Never had a pizza without cheese before. I wasn’t even sure that was possible! I do, however, approve of a weekly pizza night 🙂

  18. I have never had a cheese-less pizza before or use Za’atar spice blend. But no worries, both of those things can now be rectified.

  19. You know what? I’ve NEVER made a flat bread.
    I KNOW, worst food blogger EVER. But you did the hard work for me, and that Lebanese flavah is MY JAM. Pinned!

  20. I remember Friday night pizza nights when I was a kid. My mom used to use the Pillsbury pizza crusts in a can, but we loved it! Now if my family makes homemade pizza, we make our own crust. Sadly, all my pizzas have to be cheese less now. This looks delicious though. I would love to see more Lebanese style recipes!

    1. YESSS. Catherine, there is a delicious one with mince beef and spices and it’s SO good- No cheese needed (or allowed) 😉

      1. That is my kind of pizza! I usually put hummus on mine for some flavor. I bet that would be delicious on these!

  21. I tried cheese-less pizza once–a frozen Amy’s veggie pizza on a particularly busy day. I took one bite and immediately added several handfuls of mozzarella!

  22. I had a Lebanese Flatbread the other day (not going to tell you where 😛 ) and it was really nicely spiced! Sadly the nice ended with the spice.

    If I find either za’aatar spice blend, sumac or lemon pepper I’ll give it a go tonight. I already googled where I might get it.
    That’s btw one of the things I often do right after reading your recipe posts, googling where to find ingredient X in Germany 😛


      And..I know you have a mortar and pestle which is the BEST for making za’atar!

  23. Arman, let me declare my love for Za’tar. It is one of my favorite spice blends. period. I first had it on lavash while living in NYC and it changed my life!

    1. haha now that is a compliment! and i agree! i just made flat bread yesterday. why didn’t you post this version then? damn!

  24. I just want to dip this in a big bowl of babaganoush or some roasted red pepper hummus maybe.

  25. This looks like a delicious variation and I really love that you can do it stovetop since my oven has been cranky again lately!