This Lebanese mountain-village flatbread is made by kneading whole-wheat dough, rolling it paper-thin, and cooking it for seconds on a convex griddle. Its whole-wheat flour and thin shape are described as making it a diabetes-friendly breakfast option.
Knead the whole-wheat flour with the salt, fresh yeast, warm water, and olive oil for 10 minutes, until a soft dough forms.
Cover the dough and let it rise in a warm place for 30 minutes, until it grows to one and a half times its original size.
Divide the dough into small pieces and roll each one by hand into a paper-thin circle.
Heat the convex griddle until very hot. Spread the rolled dough over it and cook for about 30 seconds on each side.
Remember to dust the dough with flour as you roll it; if it sticks, it may tear before becoming thin. Contains gluten (whole-wheat flour).
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