We like to eat kebab and its sedara mara.
And we normally would have it with lebanese bread (well, what they call lebanese bread here in OZ lah). Kat tempat lain I tak tau panggil apa.
But ada jugak yang I jumpa called yiros bread.
Tapi we only like this one particular type of lebanese bread yang cuma dijual kat Woolies aje.
So, bila2 I nak buat kebab, I will always have to go to Woolies to buy the bread lah.
A few days ago, I nak sangat buat lamb kebab sebab baru beli lamb mince.
But bila pergi Woolies, they didn’t have that particular lebanese bread in stock.
Nak pergi Woolies lain semata2 nak cari that bread, tak kuasa pulak I!
So, I went home googled for the recipe that I think resembles the kind I like most.
Project haritu sebelum Iftar was making lebanese bread lah .
Dah lah I nearly forgot that I had to take Miss 14 to the orthodontist after school that day!
Kelam kabut lah sekejap lepas balik from the dentist tu.
Nasib baik sempat siap sebelum waktu berbuka!
I baked the bread one by one in a very hot oven (240C) on a pizza stone.
Makan pulak dengan lamb kebab, garlic sour cream mix and lettuce.
Memang sangat lah sedapnya! The bread is soft and fluffy and sangat senang nak wrap.
And this is the recipe that I used to make the lebanese bread.
1 cup warm water
2 teaspoons dry yeast
1 teaspoon salt
1 tablespoon/15 mls olive oil
2 1/2 – 3 cups bread flour
- Dissolve yeast and sugar in the warm water and set aside until frothy.
- Add 1 cup of bread flour and olive oil to the yeast mixture and mix well. Leave aside to rise for about 30 minutes.
- After it has risen, add the rest of the flour and the salt and knead until it is not sticky anymore and smooth. Depending on where you are, you might need less flour or more flour.
- Cover the bowl with gladwrap or tea towel and leave in a warm area for the dough to rise until double its size.
- Once it has doubled, punch it to knock the air out of it and divide the dough into 10 balls.
- Leave the balls to rise for about 15 minutes.
- While the balls are rising, preheat the oven to 240C and put a pizza stone on the lowest rack. If you havent got a pizza stone, you can use an oven tray. Pizza stone is better because it doesn’t warp at high heat.
- On a clean floury surface, roll the balls very thinly (just like the photo above). Make sure there’s plenty of flour so the flattened dough does not stick to each other when you stack them up before baking it.
- Once the oven has reached temperature and the pizza stone is hot, put the flattened dough onto the pizza stone, one at a time.
- Once it has puffed up which is about 2 minutes, take it out and bake the next one.
Basically the recipe sama aje macam recipe nak buat pizza but the measurement is a bit different.
And now sebab I have proven that I can make lebanese bread yang kena dengan tekak semua orang kat rumah ni…
The Other Half said, “Now I won’t want to eat the bought lebanese bread anymore cos the homemade ones are really good!”