Pita Bread (Khobz Arabi)

[FoodMan]

Pita Bread (Khobz Arabi)

• 3 c Bread flour or All Purpose flour
  
• 1/2 tsp Instant yeast (or 1 tsp Active Dry yeast combined with a Tbsp sugar and ¼ cup warm water till foamy)
  
• 1/2 tsp salt
  
• 1 c warm water (reduce the water by ¼ Cup if using Active Dry yeast)
  

Mix the flour and salt in a bowl, then add the yeast (or yeast/water mixture) and add the water slowly while stirring with a plastic or wooden spoon until everything is combined into a ball. You might need more or less water than the 1 cup. Once the dough comes together, transfer it to a floured surface and knead for a good ten minutes until it is soft and elastic. Roll the dough into a log and cut it into five equal parts (cut into fewer pieces if you want bigger loaves). Form each piece into a ball and put them all on a floured baking sheet. Cover with a damp towel and let them rise in a warm place for about an hour or until almost double in size

Preheat your oven to 500F (270C). If you have a baking stone, place it in the oven to pre-heat thoroughly. Flatten each dough ball and with a rolling pin form it into 1/8 inch (3mm) thick round about 6 inches (15cm) in diameter. After rolling all the dough, cover and let them rest on a floured surface for 15-30 minutes. If you have a baking stone then bake them on the stone by sliding the dough rounds onto the stone and baking till they puff up like balloons (about 2-3 minutes). Leave them in the oven no more than one minute after they puff up even though they might not have much color on them. This will insure that the bread will be soft and pliable once cooled. If you do not have a baking stone in your oven, place the rounds on a baking sheet (making sure they are not touching) and bake in the oven until they puff up

As soon as you remove the baked bread from the oven, place in a container, flatten gently and then cover with a damp towel. Keep stacking the flattened baked bread on top of each other and covering them. Store the baked bread in a well sealed plastic bag. Never let the baked bread cool uncovered or it will harden

Keywords: Bread, Lebanese, Middle Eastern, eGCI

( RG707 )