Ever wondered how they make Lebanese bread? Here are a few clues. Elias Moawad of the family- run Baalbeck Bakeries in Sydney’s Western Suburb of Canterbury has been baking Lebanese bread for over 28 years.

He describes this staple of Lebanese cuisine as, “our cutlery, serviette and plate!” A very accurate description, this simple flatbread is proving to be just as popular in Australia.

Traditionally cooked in an oven similar to a tandoor, at Baalbeck’s modernised premises an amazing baking system produces 60 pieces of bread every minute.

The process starts with a flour, yeast and water dough squeezed evenly onto a heated conveyer belt, passing it between two rollers to flatten. The conveyer belt then guides the flattened round discs through a piping hot 400 degree oven - baking the bread in less than 20 seconds!