Are you curious to know how homemade Arabic bread is made? Then this recipe is for you because not only do I teach you how to prepare it, but I also mention some little secrets to obtain a successful result. And that you can enjoy this exquisite bread for all kinds of use. Cheer up with this simple but exquisite recipe!
Originating from the Mediterranean, pita bread is a type of soft, flat bread. Although, there are some varieties depending on the place where it is made, the best known and used is the one that looks like inflated bread. Which, when cut in the middle, is left as if it were a pocket, being of main use in the elaboration of all kinds of sandwiches and as an accompaniment to typical meals.
Let’s talk about the recipe:
Preparing this bread is simple, but there are some tips or recommendations regarding its preparation. The ingredients are just a few, frequently used and easy to find in any market. In addition, you will always have the alternative of replacing any of them according to preference or need.
About the ingredients:
To make this recipe I used 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on the brand, it can absorb more or less amount of liquid and that is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
About the preparation:
First, the consistency of the dough must be left with just the right amount of liquid, so when stretching, an excessive amount of flour is not needed. Secondly, it is about the kneading, because it must be enough for the gluten to develop, obtaining as a result a smooth, soft and elastic dough. Finally, the leavening time must be respected.
Once the dough is leavened, it is divided into as many parts as desired. Therefore, with each one of them, make a ball of dough and let it rest for about 10-15 minutes, so they relax and do not generate resistance when stretched. Then take a ball of dough, flatten a little with the fingers and stretch it in a circular shape with a rolling pin, avoiding any kind of folds or breaks.
To speed up baking times, as the dough buns roll out, place them on a baking sheet and cover with plastic wrap. In this way the dough does not dry out or break with the air while the dough buns are stretched. Thus, in this way several breads can be baked at the same time, achieving its correct inflation during cooking.
Likewise, it is a good way to proceed to leave the already stretched dough to rise and thus allow obtaining breads with thicker walls. Instead, you will have breads with thinner puffed tops, which can become brittle and puncture during baking. Also, as a consequence of being finer, it breaks easily when cutting.
Finally, the Arabic bread is cooked in a strong oven, at a temperature above 230 °C – 446 °F. If not, it doesn’t puff up during baking, which is an important detail to keep in mind. To obtain a soft and flexible bread, it must be removed from the oven when it seems puffed up. In fact, being white also allows it to be toasted later if desired.
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- Flour 0000 - All purpose flour 500 g / 17.64 oz / 4 ¼ cup
- Dry yeast 8 g / 0.28 oz / 1 ¾ tsp - Fresh yeast 25 g / 0.88 oz
- Water 350 ml / 1 ½ cup
- Sunflower oil 30 ml / 2 tbsp
- Salt 6 g / 0.21 oz / ½ tsp
- Sugar 5 g / 0.18 oz / 1 tsp (optional)
- Foam the yeast in a bowl by placing part of the water, sugar and yeast for about 10-15 minutes.
- On the table, in a bowl or kneading machine, place the flour, salt, yeast foam and sunflower oil. Gradually add the water. Knead until you get a smooth, soft and elastic dough. Ball the dough and let rise for 30 minutes or until doubled in volume.
- Divide the dough into equal parts and balls. This time the dough was divided into 12 parts of 70 g / 2.47 oz / 0.15 lb each approx. Cover the balls of dough and let rest 10 minutes.
- Then take a ball of dough, flatten with the fingers to degas.
- Stretch the dough with a rolling pin, keeping the circular shape, avoiding all kinds of folds in the dough. Sprinkle with whole wheat flour if necessary. Put the stretched dough on a baking dish, previously oiled or sprayed with vegetable spray Cover with kitchen plastic film or bag. Let rise for 15-20 minutes.
- Bake in a preheated oven at 230 degrees / 446 Fahrenheit for 10 minutes or until puffed. Remove from oven and stack.
- Dressing and dip ideas here.
- You can use all-purpose or bread flour.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- The flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
- Knead the dough to obtain a soft, smooth and elastic dough.
- Respect the leavening time of the dough.
- Always cover the dough while working with plastic kitchen film or a bag.
- When stretching, avoid all kinds of folds or breaks in the dough.
- Once the dough is stretched, let it rise for a few minutes before baking.
- Baking the breads at a high temperature.
- Remove from the oven when the breads look inflated.
- Remove from the oven when the breads look inflated.
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences measuring spoons:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|