Stretchy Lebanese flatbread?

In Melbourne, Australia, there are several types of flatbread termed Lebanese and one I know is stretchy-like. If you check out Australian chefs for recipes - Donna Hay, Greg Maloof and you'll need to check others online. If I find out what the brand is I'll put up another note.

Well I am Lebanese, and there is few small steps to make a good authentic Lebanese bread that looks like that:

There is another type of bread called Saj Bread:

Here is a video about it.

Another type of bread is the tanour bread, where an indian tandour is used to make the bread. Well Lebanese and most of levant countries think that the tandour is their invention and not the indians (anyway this is not our area of interest):

NAAN Bread is not a Lebanese bread:

The main step of the Pita bread (first image), is to roll out a dough into circular form, and get it into hot oven (>300 C), and within seconds, it will puff up:

Here is a video about it.

The recipe is nothing more than wheat flour, salt, sugar and water with yeast of course.

The flour used should be good enough to be stretched.

So if you have a good oven, do a simple dough, roll it into thin layer, and bake it for couple of minutes in a very hot oven. The upper side should be brown, and the bottom side should stay a little bit white and slightly under cooked.

Feel free to ask me about any Lebanese recipe and I will be glad to help.

I have been making own flatbread as I too could find the soft thin and stretchy either. Using warm to hot water to mix the flour develops the gluten and that provides the stretch. Here are some recipes to play around with. *1and3/4 cups flour + 3/4 cup boiling water pinch salt oil to roll. *400g fine wholemeal flour + 150ml hot water + 1/3 cup gee I/2 tsp salt. *1 cup fine wholemeal flour + 130ml hot water + pinch salt. *300g flour + 150ml hot water + 60ml oil I/2tsp salt. Mix, cool, knead, rest 30 mins roll out cook on stove top.