Arabian Pita Bread Food

ARABIAN PITA BREAD

Steps:

• Mix yeast, water and sugar.
• Set aside.
• In a large bowl, combine flour, dried milk and salt.
• Pour in the oil and yeast/water mixture and stir well.
• You might need to add more flour or water, depending on the absorbency of the flour.
• Knead dough briefly, divide into 18 egg sized balls.
• Place on a floured surface, cover and let rest for 15-30 minutes.
• Roll one ball out and cook in a skillet until large "bubbles" form.
• Flip pita over and cook the other side for a few more minutes.
• I flatten it out with a spatula.
• Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
• These freeze well.

ARABIC PITA BREAD - BAKED PITA

Steps:

• Weigh all the ingredients.
• In a bowl, put the yeast, sugar and warm water. Stir and let it sit for at least 10 minutes to activate the yeasts.
• In a larger bowl, add all the ingredients and start kneading.
• Obtained a homogeneous and elastic dough, put it to rise in the bowl covered with cling film for 1 hour or until doubled.
• Heat the oven to 220 ° C on ventilated (if you have the possibility to 250 ° C). Inside the oven put the pan so that it heats up, I used a cast iron pan.
• Divide the dough into 12 balls. Lightly flour the work surface and start rolling out each ball until it reaches a diameter of about 18/20 cm.
• Put the pita to cook on the pan or in the pan according to what you have chosen, for 5/6 minutes (if the oven is higher than 220 ° C, cook for 4/5 minutes). Repeat for each pita.
• Serve them stuffed or as an accompaniment.

CHEF JOHN'S PITA BREAD

Steps:

• Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
• Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
• Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
• Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
• Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

KHUBZ ARABI (PITA OR FLAT BREAD)

Steps:

• In a large bowl, scatter the yeast over the warm water and stir until dissolved.
• Add the salt.
• While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.
• Put the dough into a large, greased bowl and turn dough to grease all sides of it.
• Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Preheat oven to 375-degrees F.
• Punch dough down gently.
• Divide the dough into 24 equal portions and shape them each into smooth balls.
• Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.
• Let rest undisturbed 15 minutes more.
• Roll out each ball into a 6-inch diameter circle.
• Place on greased baking sheets.
• Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.
• YUM!