Step 1: Forming the Dough

Cup of Yum
1. 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.
2. 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.
3. Mix by hand for about two minutes to form a smooth, soft dough.
4. 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.
5. 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

1. Once the dough has doubled in size, remove it from the bowl and transfer it onto a clean work surface.
2. Divide the dough into 8 even portions using a knife. Shape each piece into a ball shape with lightly oiled hands.
3. 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.
4. 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

1. Heat a frying pan or cast iron skillet over medium heat.
2. 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.
3. Flip the flatbread using a spatula and let it heat for another 30 seconds or until it forms a pocket and puffs up.
4. As you cook additional bread, cover the cooked kuboos with a kitchen towel to help maintain their warmth.
5. Brush the cooked kuboos with a little olive oil for added flavor before serving.