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Recipe for Pita Bread/Arabic Bread/Flat Bread/Kuboos
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Servings:
10 pcs
Author:
Prep Time
3 hours
Cook Time
10 minutes
Resting Time
5 minutes
Total Time
3 hours, 15 minutes
Course:
Bread
Cuisine:
Arabic
Keywords:
flat bread
pita bread
Khaboos
Kuboos
Pita pockets
🧂 Ingredients
2 cups All Purpose Flour
1 Cup Whole Wheat Flour
1 tspn salt
1/4 cup Olive Oil or any cooking oil
1 Tbspn Garlic Powder(optional)
1 Tspn Instant Dry Yeast
1 Cup Warm Water
1 Tbspn whole wheat flour
1 Tbspn Sugar
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Instructions
1
In a glass bowl, add 1 cup water and heat it in a Microwave for 10 seconds. If
you dont have a microwave, just heat water in a small vessel but dont bring it
to a boil.
Note:- the water should be lukewarm and not hot or else the yeast won't get
activated.
2
Add the other ingredients mentioned under the Yeast Activation section and give
it a gentle stir and keep it in a warm place for the yeast to get activated.
Note:- Yeast requires something to feed on and Sugar and Flour are the best
agents
I keep this mixture either in the kitchen cabinet or inside the microwave or
Oven with the light on
3
Simultaneously, In a wide bowl, add the Wheat flour, Garlic powder, All Purpose
Flour and Salt and mix it well
4
Add the yeast mixture, to the dry ingredients along with 1/4 cup oil
Note:- The yeast mixture should be added only once it froths up. If it doesn't
froth, do not use the yeast mixture. If it doesn't froth, it could either be
because the water was too hot or the yeast was old. You will have to start the
yeast activation process again.
5
The activated yeast looks like this
6
Bring all the ingredients together to form a dough and continue kneading the
dough for 5-8 minutes
Note:- Initially the dough will be slightly difficult to handle since it will be
sticky. You can dust some flour little by little and knead the dough.
The dough should be soft and not tough. Softer the dough better will be the
results
7
Grease a large bowl with oil and place the dough into the greased bowl
8
Lightly brush oil on the dough and cover the bowl with cling wrap, cloth or
plate
9
Place the bowl in a warm place (you can keep it inside the oven or microwave
with the door shut)and let the dough rise. It should double in size.
It will take about 2 hours.
This process is called proofing
10
After 2 hours, the dough will double in size and look something like
this.Transfer it on a lightly floured kitchen surface
11
Deflate the dough and gently knead it for 5 minutes
12
Cut it into 12 equal parts
Note:- I have made 6 parts as I was running out of time to bake two rounds of
bread. But with this quantity, I usually make 12 pcs
13
Gently fold each part and shape them into balls
14
Now, with the help of a rolling pin, roll each ball into discs of 5-6 inches in
diameter and 1/4 inch in thickness
Note:- Do not roll them too thin or too thick or else the pitas won't puff while
baking.
15
On a large tray(we name this "Tray 1"), place a sheet of Parchment paper
16
Place the rolled out discs on the parchment paper
Note:- "Tray 1" should be of the same size as that of the baking tray (we will
name the baking tray "Tray 2") on which we'll bake the Kuboos
17
Keep "Tray 1" with the discs inside the oven with the door closed or in any warm
place, for about 30 minutes for the second round of proofing
18
After 30 minutes, remove "Tray 1" and keep it out & Turn the oven on(top and
bottom heating)and turn up the temperature to the maximum temperature to 250°c
Note:- For the kuboos to puff up, the oven has to be extremely hot.
19
Place "Tray 2" on the bottom most rack of the oven and let it pre heat for 10
minutes on 250°c
20
After 10 minutes, remove "Tray 2" from the oven and transfer the parchment paper
with the discs from "Tray 1", on to the hot "Tray 2"
Note: At this stage, the discs should not be disturbed. There should be
absolutely no direct contact with the discs or else there are chances of it
getting deflated and it will not puff up while baking. Hence, the parchment
paper should be transfered carefully
Saftety tip:- Please ensure to use baking gloves
21
Now, place Tray 2 with the discs in the bottom rack of the oven and allow it to
bake on maximum temperature for 10 minutes
22
Remove the kuboos.
Note:- The kaboos is supposed to be thinner than what you see in the picture.
Since I've divided the dough into 6 parts, the kaboos are thicker than usual.
23
Transfer the Kuboos into a cloth and keep it wrapped for 5 minutes.
24
Take a Flat Pan and place it on High flame
25
Once the Pan turns hot, transfer one rolled out kuboos disc(after the second
round of proofing) on the Hot pan
26
As soon as you see bubbles forming on the other side, flip the kuboos
27
Again when you see bubbles on the other side, flip it
28
Now as soon as you flip it again, you will notice the kuboos puffing up and
rising
29
Flip it one more time and transfer it into a basket or hot case with a cloth and
wrap the kaboos
Note:- Wrapping the kaboos in a cloth will keep it soft and fresh
30
Follow steps 2-6 and fry all the kaboos
31
Enjoy these hot Pita pockets with Chicken roast or Hummus or Garlic paste! It
tastes Yummm!
32
To transfer the rolled out disc on to the pan, just hold the bottom of the
parchment paper(where the disc is) and place your palm on top of the disc and
transfer the disc onto your palm and from your palm onto the pan. In this way,
the disc doesn't get deflated nor will there be any pulling or stretching of the
disc
Tip:- If you're a right hander, your right palm will be below the parchment
paper and your left palm on top of the disc
33
If the Kuboos doesn't puff upp completely, just gently press the flat side down
with the help of a flat spoon. It will start puff up
34
Please ensure your nails are cut. Any scratch or the slightest hole in the
rolled out disc will result in the kuboos not puffing up
This is what I've experienced while transferring the discs, hence Im sharing it!
May sound funny, but true!😅
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