Lebanese Flat Bread


  • 2 1/2 cups warm water
  • 2 (1/4 ounce) packages active dry yeast
  • 1 tablespoon salt
  • 6 cups all-purpose flour, sifted
  • 2 tablespoons vegetable oil


  1. Pour warm water into a large bowl. Sprinkle yeast over water. Stir until dissolved. Add salt. Gradually add 6 cups flour and oil, kneading constantly, until dough is smooth and elastic. If dough sticks to your hands, add more flour. Place in a large, greased bowl. Turn dough to grease all sides. Cover with a dry cloth towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch down gently.
  2. Heat oven to 375 degrees F. Grease baking sheets.
  3. Divide dough into 24 equal portions. Shape each portion into a smooth ball. Place on a floured surface. Sprinkle tops lightly with flour and cover with a dry cloth towel. Let rest 15 minutes.
  4. Roll out each portion of dough to a 6-inch circle. Place on prepared baking sheets.
  5. Bake for 10 to12 minutes or until bread puffs.