Fresh bread on the bonfire added a certain excitement. It didn’t rise as well as in the oven, but the fun was worth it.
Mini Lebanese PitasJune 21, 2017 Print
Recipe courtesy of Valerie Mansour
- 1/2 cup (125 ml) warm water
- 1 tsp (5 ml) sugar
- 1 Tbsp (15 ml) traditional yeast
- 6 to 8 cups (1.5-1.8 L) fl our, half whole wheat, half white
- pinch of salt
- splash of olive oil (optional)
- Stir sugar into water, add yeast, leave to rise.
- Measure fl our into large bowl, add salt, stir.
- Add yeast to fl our along with enough water to make soft dough, knead well.
- Put olive oil on your hands and rub over dough.
- Cover, leave to rise, at least two hours.
- Cut into small balls on floured surface, cover with towel to rest 10 minutes.
- Roll each like small pie, about ¼-inch (0.6-cm) thick.
- Heat grill over bonfire.
- Place dough on grill, cook for a few minutes and flip over. Be careful not to burn it, or your fingers.
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