Khubz Arabi (Pita or Flat Bread)
photo by gailanng
- Ready In:
- 2hrs 10mins
- Ingredients:
- 5
- Yields:
-
24 pitas
- Serves:
- 24
ingredients
- 2 1⁄2 cups warm water
- 2 (1/4 ounce) packages active dry yeast
- 1 tablespoon salt
- 6 cups all-purpose flour, sifted
- 2 tablespoons vegetable oil
directions
- In a large bowl, scatter the yeast over the warm water and stir until dissolved.
- Add the salt.
- While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.
- Put the dough into a large, greased bowl and turn dough to grease all sides of it.
- Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Preheat oven to 375-degrees F.
- Punch dough down gently.
- Divide the dough into 24 equal portions and shape them each into smooth balls.
- Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.
- Let rest undisturbed 15 minutes more.
- Roll out each ball into a 6-inch diameter circle.
- Place on greased baking sheets.
- Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.
- YUM!
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Reviews
-
I cut the recipe in half and made in my Kitchen Aid mixer. The only problem I had with the recipe was that the first two that I baked at (375 F) did not fully puff up. The balance of the recipe I baked at 500 F for 2 minutes on one side, and 1 1/2 minute on the other. They looked like ballons when I took them out of the oven, of course they collapsed as they cooled, but it made a good size pocket on the inside! Thanks for sharing!
-
This was not just bread baking, but an adventure! Never had I made pita's before and so wanted to give my hand a try at it. My lessons learned: Patting the dough into circles, instead of rolling is easier and doesn't stick to the counter. Handling the dough too much results in a flatter pita. Pat the rounds thinner than you would think. A higher oven temperature encourages the 'puff daddies' that I so eagerly desired. Better overcooked than undercooked. Mine probably looked and tasted more like an artisan bread, but in time I have every intention of perfecting my technique. Now, I'm off to find something to fill them with. Made for Everyday Is A Holiday.
RECIPE SUBMITTED BY
Gaia22
Brooklyn, New York
I've enjoyed baking and cooking since I was a little girl. I wish I had more time in the kitchen, but I keep a busy pace here in NYC. I became a premium member Jan. 1, 2009 as holiday gift to myself in hopes of amalgamating my favorite recipes and discovering new ones all in one place!