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Recipe Of The Month

Lebanese Bread with Garlic & Rosemary


Here’s a traditional Lebanese Flat Bread with a twist that is incredibly versatile and tasty, but with the added flavour and health benefits of garlic and rosemary…


Try this recipe for a versatile everyday flat-bread, using the almost magical health benefits of garlic, perfect for lunch or dinner as an accompaniment with meat, vegetable or fish dishes...




·        2 tsp. (rapid-rising) Dry Yeast  

·        1 cup Warm Water

·        2 tbsp. Sugar

·        3 ½ to 4 cups Flour

·        1 tbsp. Coarse Salt

·        ¼ cup Virgin Olive Oil



·        2 tbsp. Olive Oil

·        2 minced/ grated Garlic cloves 

·        1 tbsp. Coarse Salt

·        2 tbsp. fresh Rosemary leaves



1.       Combine the yeast with warm water and sugar. Dissolve this by stirring gently. Leave aside for 10 minutes until foam appears.

2.       In a separate bowl add the flour & salt. Then add the foamy yeast, and the water & olive oil. Combine gently with a spoon and then fingers to mix together and create the dough. Mix for approximately 10 minutes until the dough is smooth and elastic, adding flour as necessary.

3.       Fold the dough over itself a few times and form into a round ball. Place the dough in an oiled bowl; turn the dough ball to coat it completely with oil so that it does not form a skin. Place in a separate bowl and cover with plastic wrap or damp towel; leave aside and let it rise in a warm place for approximately 45 minutes (e.g. over a gas pilot light on the stovetop or other warm place until the dough has doubled in size).

4.       Once the dough is doubled and appears as a dome shape, turn it out onto the counter. Roll and stretch the dough and then divide the dough into several smaller portions which you can then shape it into medium balls. Flatten each dough ball until it is about 1/2-inch thick. Lay the flattened dough on an oiled baking tray and cover with plastic wrap. Let it rest for 15 minutes.

5.       In the meantime, pour the olive oil in a small sauté pan and add the mince garlic and rosemary. Cook over a low heat for 6 minutes to infuse the flavours. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).

6.       Uncover the dough and press into it randomly with your fingertips a few times to create dimples, (this allows the oil to pool in the dimples adds more flavour to the bread). Brush the surface with the infused mixture of oil, garlic and rosemary (from step 5) & add some coarse salt. Bake on the bottom rack of the oven for 15 to 20 minutes or until the bread appears to have turned a pale golden brown.






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