A staple on the Lebanese breakfast table, mishtah can be eaten plain along the side of tea, dipped in labne, or toasted with cheese. Hailing from the south of Lebanon mishtah is made in a variety of ways with a variety of spice blends. Traditionally, mishtah is made with jreesh (cracked wheat) as opposed to the whole wheat flour in our recipe. This flat bread gets its named from it’s unique shape meaning flat and stretched (ishtah). In our family we make Mashateeh (plural for mishtah) almost weekly following our mom’s own recipe.
Mishtah {مشطاح}
A staple on the Lebanese breakfast table, mishtah can be eaten plain along the side of tea, dipped in labne, or toasted with cheese. Traditionally, mishtah is made with jreesh (cracked wheat) as opposed to the whole wheat flour in our recipe. This flat bread gets its named from it's unique shape meaning flat and stretched (ishtah). In our family we make Mashateeh (plural for mishtah) almost weekly following our mom's own recipe.
Ingredients
- 1½ cup All purpose flour
- 1½ cup whole weight flour
- 1 1/2 cup warm water
- 1 tsp salt
- 2 tbsp veg oil for dough
- 1/4 cup veg oil for pan and brushing mishtah
- 1 tbsp sugar
- 1 1/2 tsp yeast
- 1 tbsp sesame seeds + 2 tbsp
- 1 tbsp anise seed
- 1 tbsp black seed
Instructions
- In a large bowl mix all dry ingredients together excluding the yeast.
- Create a well in the center of flour mixture; add warm water and yeast; let sit for 5 minutes to activate yeast.
- Add oil and bring the dough together.
- turn onto a floured surface; knead until smooth and elastic, total of 8-10 minutes.
- Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- divide into 12 equal parts; oil baking sheet liberally with remaining oil.
- dip dough ball into sesame seed on one side; shape the dough using fingers on the oiled baking sheet.
- Cover and let proof for another 1/2 hour.
- Bake at 500° for 8-10 minutes or until golden brown. Remove from baking sheet to wire racks to cool.