Transfer to a dish and cover, using dish inverted over it to allow bread to steam and stay moist and supple. Cook until blisters form and begin to brown, about 45 to 60 seconds per side. Flour your hands and carefully remove dough circle from bottom of bowl. Heat a cast iron skillet over high heat.Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it. Lightly stretch the dough and place dough circle on the floured surface of the inverted bowl. Invert a smooth mixing bowl on work surface lightly flour the bottom.Flatten and roll out into a circle about 1/8-inch thick. Break off a piece of dough slightly smaller than a golf ball. Lightly flour a work surface dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best).Transfer to zip top plastic bag refrigerate 8 hours or overnight. Transfer dough to work surface and knead to remove air bubbles, about 1 minute. Let dough rise until it has doubled in size, 60 to 90 minutes. Transfer dough ball to bowl and turn to coat surface with oil. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes.

If mixture seems too wet, add a bit more flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl.

Drizzle in olive oil add salt and 1 cup flour. Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.

Whisk together thoroughly, 2 to 3 minutes. Place 1/2 cup flour, yeast, and sugar in a mixing bowl.

Lebanese flat bread recipe