Are you curious to know how whole wheat arabic bread is made? So, this recipe is for you, because I not only teach you how to prepare them, but I also tell you 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.
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:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
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 bun of dough, flatten it a little with your fingers and stretch it in a circular shape with a rolling pin, avoiding any type 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, whole wheat 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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- Whole wheat flour 500 g / 17.64 oz / 4 ¼ cup
- Water 450 ml / 1 ¾ cup
- Dry yeast 10 g / 0.35 oz / 2 tsp
- Sugar 5 g / 0.18 oz / 1 tsp (optional)
- Sunflower oil 30 ml / 2 tbsp
- Salt 10 g / 0.35 oz / 2 tsp
- In a container place part of the water, whole cane sugar and yeast. Dissolve. Let it foam for 15-20 minutes.
- On the table, in a bowl or kneading machine, place the whole wheat flour, salt, foamed yeast and sunflower oil. Mix. Gradually add the water or milk until a soft and elastic dough is formed.
- Divide the dough and round, cover and let rest for 10 minutes (in this recipe the dough was divided into 12 buns of 70 g each)
- To assemble these breads: take a bun of dough, crush with your fingers to degas. Stretch the dough in a circular shape with a rolling pin.
- Place on a baking sheet previously oiled or sprayed with vegetable spray. Cover with plastic kitchen wrap. Let rise until doubled in volume.
- Cook 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.
- Consume preferably before 3 days.
- Can be frozen (3 months).
- Whole wheat flour, depending on its brand, can absorb more or less amount of liquid. Be sure to incorporate gradually. Be sure to incorporate liquids gradually.
- Knead until you get 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.
- Bake the breads at a high temperature (not less than 230 °C).
- Remove from the oven when the breads look inflated.
- Remove from the oven when the breads look inflated.
Equivalences English measuring cups:
Equivalences measuring spoons: