Recipe: Lebanese Flat Bread

Yesterday, I went to one of mini shops at Serdang just to look around and found Lebanese flat bread on the shop's rack called Roti Sihat. I bought it and of course it wasn't as fresh as when you dine in some Arabic restaurant. But I like the chewy texture. From the packet, it is recommended to serve the bread as a pizza base, substitute to pita bread or dip the bread with any gravy including humus or baba ghanoush (I miss Samaneh's baba ghanoush - SEDAP!). The most important is, from the bread tag line - Roti Sihat. The ingredient and the recipe that I have found really proves it is healthy. Less sugar, less fat, less salt! Below is the recipe found on the net. Looking forward to test it!

Make this delicious, exotic accompaniment a part of your Springtime barbecue feast.  

Ingredients

(Makes: 8 bread)

7g sachet dry yeast
1 teaspoon caster sugar
1 1/3 cups warm water
4 cups plain flour
1 teaspoon table salt
2 tablespoons olive oil

Method

1. 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.
2. Sift flour into a large bowl. Add salt. Stir to combine. Make a well in centre. Add yeast mixture, 1 tablespoon oil and remaining warm water. Mix to form a dough.
3. Turn dough out onto a lightly floured surface. Knead, adding remaining oil, for 20 minutes or until smooth. Place dough in an oiled bowl. Cover. Set aside in a warm place for 2 hours or until doubled in size.
4. Using your fist, punch dough down. Knead for 2 minutes or until smooth. Divide into 8 balls. Using a rolling pin, roll each ball out to a 22cm round. Layer rounds between baking paper. Set aside in a warm place for 30 minutes or until slightly puffed.
5. Heat an oiled barbecue plate on high (230˚C). Reduce heat to low. Cook bread, in batches, for 2 minutes each side or until lightly browned and puffed. Serve.