Fried Chilbah
A traditional, savory Middle Eastern flatbread that is pan-fried until golden and crispy, perfect for dipping into fresh labneh or olive oil.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 teaspoon salt
- •1 teaspoon instant yeast
- •3/4 cup warm water (180ml)
- •2 tablespoons extra virgin olive oil
- •1/4 cup vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the flour, salt, and instant yeast.
- 2
Gradually add the warm water and 1 tablespoon of olive oil, mixing until a soft, slightly tacky dough forms.
- 3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- 4
Cover the dough with a damp cloth and let it rest in a warm place for 15 minutes.
- 5
Divide the dough into 4 equal portions and roll each into a thin circle, about 1/4 inch thick.
- 6
Heat the vegetable oil in a large skillet over medium heat.
- 7
Fry each flatbread for 2-3 minutes per side until golden brown and puffed in spots.
- 8
Remove from the pan and brush lightly with the remaining tablespoon of olive oil while still warm.
💡 Chef tips
- For extra flavor, add a teaspoon of nigella seeds or dried za'atar directly into the flour mixture.
- If the dough is too sticky to handle, add a tablespoon of flour at a time until it pulls away from the bowl.
- Store leftovers in an airtight container and reheat briefly in a dry pan to restore the crisp texture.
✅ How it should turn out
The finished Chilbah should be golden-brown with crispy edges, a soft, airy interior, and a delightful aroma of toasted flour and olive oil.