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Spinach-Filled Lebanese Flatbreads

Jeffrey Hamelman · kingarthurbaking.com · Original

Flatbreadinferred from the title

DietVegetarian. Not vegan: feta cheese.

Against 5,130 pizza recipes

Flatbread style, 50% hydration: drier than 90% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

See how all 5,130 pizza recipes compare →

Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')

Tradition: 400 to 500°F bake (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

604g

Water

301g

Hydration

49.8%

Salt

3.8%

Yeast

1.13%

Oil

10.6%

Sauce

255g

Cheese

57g

Dough weight

1013g

Process

Bake temp

500°F / 260°C

Bake time

8 min

Oven

home standard

Surface

stone

Cold ferment

1h

Bulk

1h

Ingredients (9)

  • flourKing Arthur Unbleached All-Purpose Flour3 1/2 cup · 420g
  • flourKing Arthur Pastry Flour1 3/4 cup · 184g
  • yeastinstant yeast2 1/4 tsp · 6.8g
  • sugargranulated sugar1 tbsp · 14g
  • waterwater1 1/3 cup · 301g
  • salttable salt2 1/2 tsp · 15g
  • sauce tomatotomatoes1 1/4 cup · 255g
  • oilolive oil1/4 cup · 50g
  • cheese otherfeta cheese2 oz · 56.7g

Toppings (4)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesespinach12 oz · 340g
  • over cheeseonion3/4 cup · 106g
  • over cheeseground sumac1/2 oz · 14.2g
  • over cheeselemon juice1 tbsp · 14g

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