Breads and flatbreads
ChefOla Faour
How to Make Baqaat Dough
Baqaat made the traditional homemade way, and it couldn't be tastier! This well-known bread from the villages of South Lebanon is especially delicious with labneh and a cup of tea. You have to try it!
Baqaat dough made the traditional way! Baqaat is a type of flatbread, or thick bread, famous in Lebanese villages, especially in the south.
Ingredients
Start here, then move straight into the method.
- 2 kilos flour
- 1 cup anise seeds
- 1 tablespoon sesame seeds
- 1 tablespoon kaak spice
- A pinch of mahlab, a pinch of salt
- 2 tablespoons sugar
- 1 tablespoon powdered milk
- 1 tablespoon turmeric
- 1 cup oil
- 1 tablespoon yeast
- 1 tablespoon baking powder
- A pinch of vanilla
- A pinch of nigella seeds
- Note: You can replace some of the flour with grits, which are made from coarsely ground wheat or grain.
Method
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- Mix the ingredients together, then start adding water as needed until you get a soft, cohesive dough.
- Leave it in a warm place until well risen, at least 2 hours.Timers: 120 min
- Once the dough has risen, shape it into balls of the size you want.
- Flatten the dough balls with a little oil into circles or rectangles.
- Place them on a baking tray and score them by pressing your fingers over the surface.
- Bake the baqaat at a high temperature until browned and fully cooked.
Recipe tags
Breads and flatbreadsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Hala Sanioura
