Pita Bread Recipe (Khubz)
User Reviews
5
Pita Bread Recipe (Khubz)
Description
Khubz preparation starts by dissolving active dry yeast with a small amount of warm water and sugar to activate fermentation, forming a sponge with flour and water. After resting, salt and olive oil are incorporated before kneading in additional flour to develop gluten and create a shiny, elastic dough.
The dough is coated lightly with oil and allowed to rise for two hours in a warm, draft-free environment to promote fermentation and volume increase. After punching down and further dividing the dough, it is shaped into portions for baking. Baking yields pita breads with a soft crumb and characteristic puffed pockets, suitable for stuffing or accompanying other dishes.
This bread pairs well with Middle Eastern dishes or can be sliced for sandwiches or dips.
Rising environments can be controlled by placing the dough in a warm microwave or a briefly warmed clothes dryer to encourage proofing. Flours can be varied between bread and whole wheat, but bread flour provides better texture.
Ingredients
- 1 active dry yeast 1/4 ounce, or 2 1/4 tsp, packet
- 1 1/2 cup water lukewarm
- 1/8 tsp sugar
- 3 cups flour (See Note 1)
- 1 tsp salt
- 2 tbsp olive oil divided
Instructions
- Dissolve the yeast in a large mixing bowl with 1/4 cup warm water. Add the sugar and when it starts to froth, add remaining 1 1/4 cups of water.
- Add 1 1/2 cups flour, and using dough hook attachment, mix. This is called a "sponge" mixture. Let this rest for 10 minutes. It will look like pancake batter.
- Add the salt and tablespoon of olive oil to the sponge and mix together. Add remaining 1 1/2 cups of flour, and using dough hook on low, mix until dough comes together.
- Turn speed up and mix dough for 10 minutes. Dough will become elastic, shiny and smooth. Remove the dough and set aside on floured surface while you oil the mixing bowl.
- Rub remaining tablespoon of olive oil on the inside of the mixing bowl and roll dough ball all over to coat. Flip it over, cover with a damp tea towel or plastic wrap. Allow to rise for 2 hours in a draft free, warm place (See Note 2).
- Punch dough down and knead again for 3 minutes. Divide dough in half. Divide first half into 4 equal pieces, cover other half with damp tea towel or plastic wrap.
- Roll each dough piece into a ball. Flatten each ball on a lightly floured surface and roll 7-8" in diameter, about an 1/8 to 1/4" thick. Dust with flour and place on a floured towel or tray lined with a silicon mat. Repeat with remaining dough. Allow to rest and rise again, about 20 minutes at room temperature.
Skillet Baking Method
- Heat a heavy bottomed skillet (cast iron) over a high flame and cook each piece for 1 to 1 ½ minutes per side (these will puff up like balloons).
- Wrap breads in a towel to keep warm and pliable as you repeat with remaining dough pieces.
Oven Baking Method
- Place a baking sheet in the center of a 500°F oven.
- Remove baking sheet from oven, sprinkle with flour and place 2 pieces on the hot baking sheet. Bake 3-5 minutes until lightly browned (these will puff up like balloons).
Notes
- A mixture of bread and whole wheat flour can be used; bread flour alone is also suitable.
- For proofing, use a warm microwave or briefly warmed clothes dryer as a rising environment.
- Recipe adapted from Claudia Roden's The New Book of Middle Eastern Food.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
