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.This recipe was provided by a chef, restaurant or culinary professional. Remove from the oven and serve immediately. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Use flour on the work surface so that it doesn't stick. Roll each piece into a ball and then flatten each using a rolling pin. Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat. Let rise until the dough doubles in size depending on the temperature, it could take 30 minutes to 1 1/2 hours. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Mix by hand on a floured work surface until the dough comes together. Make a well in the middle of the dry mixture. Sift the flour, yeast, salt, and sugar together.

Lebanese flat bread recipe