Khubz Mar Ook - Soft Bread Sheets

"This recipe comes from Lebanon. It makes those lovely large soft bread sheets. Would be good alone, in a roll with meat and cheese, with dinner or served with a stewed dish from middle east or Africa. Think or another way to use it!!!!"
 
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Ready In:
17mins
Ingredients:
3
Yields:
4-6 20 inch sheets
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ingredients

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directions

  • Make the dough in your bread machine.
  • Pinch off 3 inch diameter piece of dough.
  • Place on floured surface and roll to 12 inches.
  • Place the back of your hands under the dough and stretch by rotating the dough over both hands. Pull and stretch carefully to increase diamter to about 20 inches.
  • Let it rest 10 minutes.
  • Invert a well-cleaned wok over a medium high heat.
  • Lightly oil the outside of the wok.
  • Heat until a drop of water sizzles.
  • Place the large dough circle on the hot wok and cook until the dough is browned underneath.
  • Turn and brown lightly on the other side.
  • The bread will be soft and floppy.
  • Fold the hot bread and place in a plastic bag.
  • Serve warm or cool in bag and refrigerate.
  • If you prefer baking, the best is to use a stone with a little cornmeal on top and you will have to limit your size to a little less than the size of your stone. You could cook it on your oven floor.
  • Bake in preheated 450F oven. Move up under the broiler to brown just a little if you want.
  • Prep time does not include making of dough in bread machine.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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