Lebanese Flatbreads Topped with Melted Akkawi Cheese

What you need

• 400 g (3 cups) bread flour, plus extra for dusting
• 240 ml (1 cup) lukewarm water
• 7 g (2 1/4 tsp) active dry yeast
• 1/2 tsp sugar
• 1 tsp salt
• 6 tbsp mild olive oil, 4 tbsp for the dough, 2 tbsp for brushing
• 500 g (1 lb 2 oz) akkawi cheese, grated; low-moisture mozzarella can stand in

Method

Restated from the original video

1. 1

   Grate the cheese into a bowl. Taste a shred. If it is salty, cover it with cold water for 30 min, then drain and squeeze it dry with your hands.

2. 2

   Stir the sugar into the lukewarm water, sprinkle the yeast over it and leave for 10 min, until foamy.

3. 3

   Mix the flour and salt in a large bowl. Add the yeast mixture and 4 tbsp of the oil, and stir until a rough dough forms.

4. 4

   Knead on a floured surface for 8-10 min, until smooth and the dough springs back when poked. Add water 1 tbsp at a time if it is dry, or a little flour if it sticks.

5. 5

   Put the dough in a lightly oiled bowl, cover and let it rise until doubled, 1 1/2-2 hours.

6. 6

   Set a baking sheet on the middle rack and preheat the oven to 250 °C (480 °F) for at least 30 min.

7. 7

   Divide the dough into 8 balls of about 80 g, dust them with flour, cover with a tea towel and rest for 15 min.

8. 8

   Roll each ball into a round about 18 cm (7 in) wide and 3-5 mm thick.

9. 9

   Brush each round lightly with the remaining oil, then press your fingertips into the dough a few times to dimple it.

10. 10

    Pile about 60 g of cheese on each round, leaving a 1.5 cm (1/2 in) border.

11. 11

    Bake 2 at a time on the hot baking sheet until the cheese bubbles and the edges are golden, 8-10 min. Turn the sheet halfway if the oven bakes unevenly.

12. 12

    Serve warm, flat or folded in half.

Imported from zaatarandzaytoun.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.