Lebanese flatbread comes in several regional and family styles, from thin markouk to the familiar pocket-style pita often called khubz or Arabic bread. This recipe makes soft, gently chewy pita from flour, yeast, water, salt and olive oil, ready to split for fillings or serve alongside a meal. A very hot oven and a short rest after shaping help the rounds puff.
Ingredients
- 3 cups (375 g) strong white bread flour, spooned into the cup and levelled, plus 2 tablespoons (16 g) for dusting. Plain flour also works and gives a slightly softer, less chewy bread.
- 1 cup (240 ml) warm water, ideally around 100–110°F (38–43°C). It should feel warm, not hot; very hot water can damage the yeast.
- 2¼ teaspoons (7 g) instant yeast, usually one standard sachet in the UK. If using active dry yeast, see the instructions for blooming it first.
- 1 teaspoon (4 g) caster or granulated sugar, to help the yeast get started. It does not make the finished bread noticeably sweet.
- 1 teaspoon (6 g) fine salt, for flavour.
- 1 tablespoon (15 ml) olive oil, which makes the dough easier to handle and the baked bread a little more supple.
Instructions
- Mix the dough. Stir the flour, yeast, sugar and salt together in a large bowl. Pour in the warm water and olive oil, then mix with a spoon or your hand until there are no dry patches. The dough should feel soft and slightly tacky, not runny. If using active dry yeast, first stir it into the warm water with the sugar and leave it for 5–10 minutes, until foamy; then add it to the flour with the oil.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for about 8 minutes, pushing it away with the heel of your hand and folding it back. It will become smoother and more elastic as you work. Add only a little of the reserved flour if it is sticking badly; too much extra flour can make the pitas dry and less likely to puff. You can also knead with a dough hook on low speed for about 5 minutes.
- Let the dough rise. Shape it into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel or reusable cover and leave in a warm, draught-free place for about 60 minutes, until roughly doubled. The exact time depends on room temperature; judge by the dough’s size and feel rather than the clock alone. During this rise, heat the oven to 475°F (245°C) and preheat a baking stone or an upside-down, sturdy baking sheet for at least 30 minutes.
- Divide and rest. Gently press the air from the dough and divide it into 8 equal pieces. Shape each piece into a ball, cover them, and leave them to relax for 15 minutes. This short rest makes rolling easier and helps prevent the rounds from springing back. Keep the pieces covered whenever you are not working with them so a dry skin does not form.
- Roll the rounds. On a lightly floured surface, roll each ball into a circle about 6–7 inches (15–18 cm) wide and roughly ⅛ inch (3 mm) thick. Aim for an even thickness across the middle and edges: thick spots may stay doughy, while very thin patches can turn crisp. Stack the rolled rounds with a light dusting of flour between them, or keep them separated under a tea towel.
- Bake in batches. Carefully place two rounds at a time on the hot stone or baking sheet. Bake for about 3 minutes, watching as they balloon; remove them once puffed and set, before they brown deeply. The four batches take about 12 minutes in total. Use tongs to transfer the hot breads to a clean tea towel and cover them straight away. If a round does not puff completely, it is still good to eat—just use it as a soft flatbread rather than expecting a full pocket.
- Keep the breads soft. Let each batch sit wrapped in the tea towel while the next one bakes. Trapped warmth softens the crust as the breads cool. Serve warm, or cool them fully before packing for storage. Do not pile uncovered hot breads on a plate for long, as escaping steam can make the lower ones damp.
Tips
- Measure flour gently. Scooping straight from a bag can pack extra flour into a cup and make the dough stiff. Weighing 375 g is the most reliable option; if using cups, fluff the flour first, spoon it in and level the top.
- Protect the dough from drying out. Keep the bowl covered during the rise and cover the dough balls and rolled rounds as well. A dry surface can stop the bread from expanding evenly in the oven.
- Make the baking surface properly hot. The oven should be fully preheated before the first batch goes in. A stone stores heat especially well, but a heavy metal sheet turned upside down is a practical substitute. A cold tray usually gives less dramatic puffing.
- Use flour sparingly when rolling. A little dusting prevents sticking, but excess flour can burn on the hot surface and leave a bitter taste. Brush off visible loose flour before baking.
Serving Suggestions
Serve these breads warm with hummus, labneh, baba ghanoush, olives, chopped cucumber and tomatoes, or a bowl of lentil soup. For a simple mezze-style plate, cut a few pitas into wedges and offer olive oil, za’atar and a little salt for dipping. The bread is also useful at the table for scooping stews, grilled vegetables or salads without needing cutlery.
To use the pocket, let a round cool just enough to handle, then cut it in half and gently open the centre with your fingers. Fill with falafel, sliced vegetables, pickles and tahini sauce, or use cooked chicken or lamb with salad. If the pita has not puffed into a complete pocket, slice it carefully and layer the filling between the two sides instead.
Variations
Wholemeal blend: Replace up to 1 cup (125 g) of the bread flour with wholemeal flour. The dough will absorb more water and the breads will be more substantial, so add an extra tablespoon (15 ml) of water only if the dough feels firm or dry after mixing. Using all wholemeal flour is possible, but the result is denser and less likely to form a roomy pocket.
Skillet flatbread: If you do not want to heat the oven, cook the rolled rounds one at a time in a very hot, dry cast-iron or heavy-based frying pan. Cook for about 1 minute on the first side, then turn and cook for another 1–2 minutes, pressing gently with a clean cloth or spatula if needed. The breads may puff, but they can be more mottled and less evenly pocketed than oven-baked pita.
Herb or za’atar finish: Brush the surface lightly with olive oil after baking and sprinkle with za’atar, dried thyme or sesame seeds. Za’atar blends vary and often contain sumac; if you cannot find it, use dried thyme and sesame with a small pinch of sumac or lemon zest. The substitute has a simpler, less tangy flavour.
Overnight dough: For a slower schedule, reduce the instant yeast to ½ teaspoon (about 1.5 g), cover the kneaded dough and refrigerate it for 8–18 hours. Let it sit at room temperature for 45–60 minutes until workable, then divide, rest and roll as directed. The slower rise develops a slightly deeper flavour, and the dough may need a little extra time to warm up on a cool day.
Storage and Reheating
Once the breads have cooled, store them in an airtight bag or container at room temperature for up to 2 days. For longer keeping, refrigerate for 3–4 days; refrigeration can make flatbread firm, so warming it before serving improves the texture. Refrigerate within 2 hours of baking rather than leaving the breads out for an extended period.
To reheat, sprinkle a little water over a pita, wrap it in foil and warm it in a 350°F (175°C) oven until heated through. For food-safety guidance, leftovers should be reheated to 165°F (74°C). A dry skillet over medium-low heat also works for a quick warm-up; turn the bread once and avoid leaving it until crisp unless that is what you want. Freeze cooled pitas in a sealed freezer bag for up to 2 months, separating them with baking paper if you plan to take out one at a time. Thaw at room temperature or warm from frozen, wrapped in foil.
Frequently Asked Questions
Why did my Lebanese flatbread not puff up?
The most common reasons are an oven or baking surface that was not hot enough, rounds rolled unevenly, or dough that dried out while resting. Make sure the stone or tray preheats for at least 30 minutes, roll the rounds to an even thickness and keep them covered. Even if the bread stays flat, it will still taste good and can be folded or cut for dipping.
Can I make this recipe with plain flour?
Yes. Plain flour is easy to find in the UK and makes a tender flatbread, while strong white bread flour gives a little more chew and structure. The dough may feel slightly different from one flour to another, so hold back a small splash of water at first and add it only if the mixture seems dry and crumbly.
Can I prepare the dough ahead?
Yes. Use the reduced yeast amount in the overnight variation, cover the dough and refrigerate it for up to 18 hours. Before shaping, give it 45–60 minutes at room temperature so it is easier to divide and roll. Do not leave it uncovered in the fridge, where the surface can dry out.
Do I need a pizza stone?
No. A sturdy baking sheet preheated upside down is a good alternative, because the flat surface is easy to load and retains more heat than a cold tray. Work carefully when placing the rounds on it, and bake in batches so the oven temperature does not drop too much.
Can I freeze Lebanese flatbread?
Yes. Cool the breads completely, then seal them in a freezer-safe bag with as much air pressed out as possible. They keep well for about 2 months for best quality. Separate individual breads with baking paper if convenient, and thaw or reheat them while wrapped so they do not dry out.
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