Arabic Bread, Pita (Khubz 'Arabee)
This is much better than the supermarket version. Hot from your oven with some cold yogurt it's like heaven on your tongue."Easy recipe. We grind our own flour and found we needed to let the dough raise one hour longer than what the recipe calls for. Overall...Tasty!" - Smedleym
Yield: 8 Ready in 1 hours, 30 minutes
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Arabic Bread, Pita (Khubz 'Arabee) Preparation
Dissolve yeast and sugar in water and set aside for about 5 minutes.
Add oil, salt and part of flour. Mix. Continue adding flour until dough is thick enough to knead. Knead dough until smooth and elastic, adding small amounts of flour as necessary.
Place dough in a warm, oiled bowl, turning dough over to coat surface. Cover bowl with a dry cloth and set in a warm place, allowing dough to rise until double in volume (about 2-3 hours.
Punch dough down and knead for about 2 minutes. Form into smooth balls the size of small oranges, rolling them gently between the hands. Place balls on a dry cloth (lightly floured) in warm place; cover with another cloth and let rise for about 30 minutes.
Preheat oven to 500F. On lightly floured board, roll balls one at a time into circles about inch thick. Spray cookie sheet lightly with oil. Bake the pitas 5 to 8 minutes on a preheated baking sheet with the oven rack at the center notch.
The bread will puff up like a balloon during baking and will collapse when cooled. Loaves may be eaten immediately or frozen for long-term storage. Warm frozen pitas briefly in the oven before serving.
From: Classic Vegetarian Cooking from the Middle East & North Africa
by Habeeb Salloum
Makes about 8 medium (6 inch) pita, each contains an estimated:
Cals: 216, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 0mg, Na: 300mg, K: 273mg
TotCarbs: 44g, Fiber: 8g, Sugars: 1g
NetCarbs: 36g, Protein: 9g
We made this batch with whole grain flour to reduce the carb profile a bit. It was delicious.
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