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Mini Lebanese Pitas


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.

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)


  1. Stir sugar into water, add yeast, leave to rise.
  2. Measure fl our into large bowl, add salt, stir.
  3. Add yeast to fl our along with enough water to make soft dough, knead well.
  4. Put olive oil on your hands and rub over dough.
  5. Cover, leave to rise, at least two hours.
  6. Cut into small balls on floured surface, cover with towel to rest 10 minutes.
  7. Roll each like small pie, about ¼-inch (0.6-cm) thick.
  8. Heat grill over bonfire.
  9. 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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