Is This Lebanese Bread?
My wife just made some 'Lebanese bread'. Flatbread. Cooked in a frying pan (no oil though).
Dough mixed in a dough mixer. Simply flour and water I believe it was, she said.
Seemed too chewy to me. And damp. The finished thing having a sort of 'grey' or wet look for the most part except around the higher 'bubbles' or whatever which bubbled up and got browned by the contact with the pan and the heat.
I said do it in the oven instead and she won't, says that's all wrong. She's thinking of those places in the world where they just slap some thin kinda pizza like round of dough on a hot rock or something and it cooks there...
Fine, I'm thinking of that, too, I like that. But this just doesn't seem right. Can anyone hazard a guess at what's going on here? Is she right or wrong in any aspect of all this?
I took a picture but it doesn't show the 'dampness' very well at all.
I will try to attach it anyway.
Ah... it's gone to that 'top of the post' thing... h ope that's alright..