Looking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?
I'm looking to replicate a specific type of flatbread popular in the middle east where it's simply known as "khobz" (bread). It's frequently called "Lebanese bread", "mediterranean flatbread", "wrap bread" or "khobez".
It's similar to pita, but larger and flatter and softer.
I've tried many different recipes and cooking techniques but I still can't replicate the texture of the breads I buy from real Arabic bakeries and am looking for advice.
The ingredients of a popular and widely sold brand are listed as:
Wheat Flour (Fortified with Calcium, Iron, Niacin, Thiamin), Water, Yeast, Sugar, Salt
The texture I'm aiming for: is extremely flexible without being oily, slippery, plasticky or moist (like cheap tortilla breads can be). The bread folds and rolls up without any cracking at all. There is no flouriness or powder on its surface. It has two layers and can be carefully opened up and stuffed.
Whenever I try baking at home - even with the addition of fat - I end up with bread which is either too brittle, too doughy, too floury or too oily.
This is what it should look like:
And these images are what it should not look like:
So - any advice on what exactly makes a flatbread strong, flexible, soft and otherwise perfect, please?