Perfect fluffy Kuboos (Arabic pita bread)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
8 pitas
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Calories
240 kcal
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Course
Bread
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Cuisine
Middle Eastern
Perfect fluffy Kuboos (Arabic pita bread)
Description
This Kuboos recipe starts by activating yeast in warm water with sugar, producing a foamy mixture that aids in leavening the dough. The flour blend with salt is combined with this yeast mixture and olive oil, then kneaded to form a soft, elastic dough. After resting covered to double in size, the dough is portioned and shaped into flat rounds that are baked at high heat.
During baking, steam trapped inside the dough causes the pitas to puff, creating an internal pocket. The finished Kuboos feature a tender crumb with a balanced wheat flavor and a slightly crisp exterior. They are suitable for sandwiches, dips, or serving alongside Middle Eastern dishes.
If the dough feels sticky when shaping, dust hands lightly with flour. For best rising, the dough should rest in a warm, draft-free spot. The breads are best served fresh but can be reheated briefly to refresh the texture.
Ingredients
- 2 cups whole wheat flour
- 1 ¼ cup all-purpose flour
- 1 cup water warm
- 2 ½ teaspoons active dry yeast
- 2 teaspoons brown sugar or granulated sugar
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- extra virgin olive oil and za’atar to garnish, optional; to brush fresh pitas
Instructions
Step 1: Forming the Dough
- In a small bowl, mix warm water (between 105°F and 115°F, or 40°C and 46°C), yeast, and brown sugar. Set aside for 5 minutes until the yeast becomes active and foamy.
- In a large bowl (or bowl of a stand mixer with a dough hook if you are not kneading by hand), add whole wheat flour, all-purpose flour, and salt. Pour the proofed yeast mixture into the bowl and mix gently. Make sure to use a rubber spatula to scrape out all of the yeast residue and settled sugar.
- Mix by hand for about two minutes to form a smooth, soft dough.
- Add the olive oil to the flour mixture and start kneading for 4 minutes until the dough is soft, and smooth. If you are using a stand mixer, this should take 3 minutes on low speed.
- Cover the bowl with a moistened kitchen towel, and set it aside for an hour at room temperature, allowing it to double in size.
Step 2: Dividing and forming the pitas
- Once the dough has doubled in size, remove it from the bowl and transfer it onto a clean work surface.
- Divide the dough into 8 even portions using a knife. Shape each piece into a ball shape with lightly oiled hands.
- Take each ball and gently roll it out using a rolling pin until it becomes a round flatbread 6-7 inches (15-17 cm.) in diameter.
- Cooking Tip: You can adjust the thickness of the flatbread to your preference by rolling it out thinner or thicker. If you make it on the thicker side, it may take a little longer to cook.
Step 3: Cooking the dough to make Kuboos
- Heat a frying pan or cast iron skillet over medium heat.
- Working one at a time, place each round of flatbread dough into the dry pan and let it heat for 3 minutes on each side until it starts to puff up.
- Flip the flatbread using a spatula and let it heat for another 30 seconds or until it forms a pocket and puffs up.
- As you cook additional bread, cover the cooked kuboos with a kitchen towel to help maintain their warmth.
- Brush the cooked kuboos with a little olive oil for added flavor before serving.
Notes
- If the dough feels sticky, sprinkle a little flour on your hands to ease handling.
- Let the dough rise in a warm place, ideally between 70-84°F (21-29°C), to ensure proper fermentation.
- Using extra virgin olive oil adds flavor; brush freshly baked pitas with olive oil and za’atar for optional garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pitas
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 147mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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