Place yeast, sugar and 1/3 cup warm water in a jug. Stir to dissolve yeast. Set aside in a warm place for 10 minutes or until foamy.
Sift flour into a large bowl. Add salt. Stir to combine. Make a well in the centre. Add yeast mixture, 1 tablespoon oil and remaining warm water. Mix to form a dough.
Turn dough out onto a lighly floured surface. Knead, adding remaining oil, for 20 mins or until smooth. Place doguh in an oiled bowl. Cover. Set aside in a warm place until doubled in size.
Using your fist, punch dough down. Knead for 2 mins or until smooth. Divide into 8 balls. Using a rolling pin, roll each ball out to a 22 cm round. Layer rounds between baking paper. Set aside in a warm place for 30 mins or until slightly puffed.
Head an oiled BBQ plate on high. Reduce heat to low. Cook bread, in batches, for 2 mins on each side, or until lightly browned and puffed. Serve.
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