Pita Bread / Arabic Bread
Description
Most people think that Lebanese bread, or Arabic bread—khebez, as we call it in Arabic—is difficult to make at home. But this recipe will completely change your mind!
Ingredients
- 3½ cups all-purpose flour
- 1½ tablespoons active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 1½ cups warm water
Instructions
- In a bowl, sift the flour and add the salt.
- In a large bowl, combine the active dry yeast, sugar, and ¼ cup of lukewarm water, reserving the remaining water for kneading. Let the mixture sit for 5–8 minutes, or until the yeast becomes frothy.
- Add the flour to the dissolved yeast, then slowly add the remaining water.
- Knead the dough by hand or in a stand mixer—I personally prefer kneading it by hand—until it becomes smooth, pliable, and uniform in texture. If the dough feels too sticky, add a little flour as needed, but be careful not to add too much.Continue kneading and working the dough for another 5 minutes. The dough should be well kneaded and quite soft and moist, but still noticeably firmer than a batter.For even better results, slam the dough against the work surface a few times, as shown in the video. This helps develop the gluten, resulting in a lighter, softer, and fluffier texture.
- Transfer the dough to a clean bowl, cover it with a kitchen towel, and let it sit for 20–25 minutes, or until it doubles in size.
- Preheat the oven to 230 °C / 450 °F.
- When the dough has doubled in size, sprinkle some flour over the countertop and knock it back. Divide it into 8 equal-sized portions and shape each into a ball. Cover with a kitchen towel and set aside to rest for 15 minutes.
- On a floured countertop, stretch each ball, using a rolling pin, into a circle about 8 inches/20 cm in diameter and slightly less than ¼ inch thick. Make sure to roll it into a smooth, even circle without any incisions or tears, as these can create weak points that may prevent the pita from puffing up.
- Preheat the sheet pan before lining it with parchment paper, then delicately transfer one dough round at a time onto the parchment-lined sheet pan.
- Bake for about 6–8 minutes, until the dough is puffed up and pale golden. They bake very quickly, so keep an eye on them. Happy eating!
Video
Notes
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