Libra Bread

KronJäst
12 pieces
40 min
1 hour 40 minutes

Libah bread is served with meze and other typical Middle Eastern dishes. It’s delicious when warmed slightly and can be cut into triangles for finger food. The bread is also great stuffed with falafel or lamb meatballs, salad, and dips.

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Here's how:

1

Crumble the yeast into a bowl. Pour in water (25 °C) and stir until the yeast is dissolved. Add most of the flour and the sugar. Mix gently, then add the salt.
2

Knead the dough slowly for 5 minutes and vigorously for 10 minutes until it is smooth and even. Let it rise, covered with a kitchen towel, for 1 hour.
3

Preheat the oven to 275 °C. Place a baking sheet inside so it gets really hot.
4

Take the dough and divide it into twelve pieces. Roll out the bread, two at a time, as thinly as possible on a well-floured work surface.
5

Remove the baking sheet and place two slices of bread on it at a time.
6

Bake for 2–3 minutes until the breads have “puffed up” a bit and started to get slightly charred on the bottom. Continue in the same way until the breads are done. Stack them on top of each other and cover with a towel. The breads taste best when freshly baked, but they can also be frozen.

Tip! You can bake the bread on the grill (250 °C–300 °C). Soak a sheet of parchment paper for 5 minutes. Squeeze out the excess water and grill the bread on the soaked paper for 2–3 minutes with the lid closed, using indirect heat.

Tip! If you need a little help getting started or want to learn more, feel free to check out ourBaking School. Good luck with your baking!