Why You’ll Love Paleo Lebanese Flatbread Recipe
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Soft and fluffy texture: Each flatbread puffs up beautifully with a tender center.
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Simple ingredients: Made from minimal pantry staples anyone can find.
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Versatile: Use it for sandwiches, wraps, dipping, or alongside your favorite Mediterranean dishes.
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Kid‑friendly: Fun to make and delicious to eat for all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm water
2 teaspoons yeast
1 teaspoon sugar
3 cups bread flour, divided
1 tablespoon olive oil
1½ teaspoons salt
Directions
In a bowl combine warm water, yeast, and sugar. Add ½ cup of flour and let it sit until foamy.
Stir in olive oil, salt, and the remaining flour to form a soft dough. Knead until smooth, adding extra flour if needed.
Cover the dough and let it rest for about 10 minutes.
Preheat your oven to very high heat (around 500°F / 260°C) with a large skillet or baking surface inside.
Divide the dough into 8 balls and roll each into an 8‑inch circle on a floured surface.
Working quickly, place the dough on the hot skillet and bake until puffed and golden, about 3–5 minutes per side.
Servings and timing
Servings: 8 flatbreads
Prep time: About 1 hour 5 minutes
Cook time: About 5 minutes
Total time: About 1 hour 10 minutes
Variations
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Whole wheat: Substitute part of the bread flour with whole wheat flour for a slightly heartier texture.
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Herbed: Add dried herbs like za’atar or oregano to the dough for extra flavor.
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Cheesy: Sprinkle grated cheese on top before baking for a cheesy flatbread twist.
Storage/Reheating
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Room temperature: Store leftover flatbreads in an airtight container for up to 3 days.
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Refrigerator: They’ll keep for up to 1 week when properly sealed.
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Freezer: Freeze flatbreads in a sealed bag (with parchment between pieces) for up to 6 months.
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Reheat: Warm in a preheated oven or skillet for a few minutes until soft and heated through.
FAQs
What makes this flatbread paleo?
This variation uses ingredients and ratios that align with paleo dietary principles, avoiding processed additives.
Can I use all‑purpose flour instead of bread flour?
Yes — all‑purpose flour works too, though the texture may be slightly different.
Do I need a pizza stone for baking?
No — a regular oven tray or skillet inside the hot oven works well.
Why did my flatbreads not puff up?
If the oven isn’t hot enough, they might not form the characteristic pocket — ensure very high heat.
Can I add herbs into the dough?
Yes — mixing in herbs like oregano or za’atar adds flavor.
How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I make this without yeast?
Yeast gives the traditional texture; skipping it will change the bread’s structure.
Is this bread the same as traditional Lebanese bread?
It’s inspired by it — while similar, traditional Lebanese bread can vary in thickness and texture.
Can I cook these on a stovetop griddle?
Yes — a hot skillet or griddle on the stovetop works well in place of an oven.
What dishes go well with this flatbread?
It pairs great with dips like hummus, yogurt sauces, grilled meats, or vegetables.
Conclusion
This Paleo Lebanese Flatbread is a delicious and versatile homemade bread that’s surprisingly easy to make. With simple pantry ingredients and high heat, it puffs up soft and fluffy — perfect for so many meals or snacks. Enjoy making it your own with herbs, fillings, or dips!
