I miss the thin Lebanese bread but have since moved to another country where I can’t get any. I’ve tried making lebanese bread 3 times and have no issue getting them to puff up.
1. How do I keep them soft and pliable? Is there a secret ingredient those stores add to keep them soft for up to a week? Mine always harden up in less than a day. I live in a humid country. After baking I wrap them in a damp towel until it cools. I sprinkle a tiny amount of water to reheat in the microwave as they stiffen up a lot by the next day. Despite reheating, it usually comes out with cracks or too soft that it tears despite many different attempts to reheat it
2. I have trouble shaping them as I’m new to baking. Can I roll out the dough and use a large round cookie cutter?
3. In your experience, what’s the best dough thickness for the thinnest bread that doesn’t tear
4. Any additional tips that video recipes might missed out on? What’s your favourite recipe link?
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