Lebanese Mountain Bread



  • 69g (12 cup) bread flour
  • 1 tsp dry active yeast
  • 1 tsp sugar
  • 115g (12 cup) warm water

The Rest

  • 4g (34 tsp) kosher salt
  • 13g (1 tbsp) olive oil
  • 138g (1 cup) bread flour


Minimum total time: ~2 hours 15 minutes

Make the sponge (~30 minutes)

  • Add the sponge ingredients to a medium mixing bowl
  • Whisk together until smooth
  • Let sit covered for 30–60 minutes (or until it looks like the head of beer)

Make the dough (~1 hour 15 minutes – 3+ hours)

  • Add the rest of the ingredients
  • Mix together with a wooden spoon until it forms a sticky dough ball that pulls away cleanly from the sides of the bowl
  • Knead in the bowl for a couple of minutes until you form a soft, supple, elastic dough
  • Coat the dough with oil and cover
  • Let rise for 60–90 minutes (or until doubled in size)

Optional: Slow ferment

  • Transfer dough to a work surface, knead to knock out the air
  • Form into a smooth ball
  • Transfer into a plastic/silicon bag and refrigerate overnight

Form (~ 15 minutes, partially async)

  • Cut into 4 or 8 pieces
  • Rub and press on the work surface to press out the air
  • Roll out to 18″ thick
  • Transfer to the top of the bottom of a lightly floured mixing bowl
  • Stretch as thin as you can without it tearing

Cook (~ 15 minutes)

  • Preheat a dry cast iron skillet on high heat
  • Cook first side for ~a minute (should see lots of bubbles)
  • Flip and cook the other side for ~a minute
  • I usually flip a couple more times
  • Transfer to a plate with the other breads and cover with another plate to steam and soften


You can make 4 medium or 8 small breads out of this. I usually make 4.