Learn how to make Arabic Pita Bread/flatbread at home with this simple process. Follow these steps to prepare fresh, pan cooked flatbread from scratch.
The process includes a resting period of up to 90 minutes, which allows the yeast to develop the dough fully before shaping. Once rested, the dough is divided into portions, shaped by hand, and cooked directly in a pan. By following this homemade flatbread recipe, you will master the timing needed to get that perfect golden finish without needing a professional oven.
Pita Bread Arabic Kuboos
Ingredients
- 3/4 Cup | 185g Warm water
- 1/2 Teaspoon Instant Yeast
- 1/2 Teaspoon Sugar
- 2 Cups | 250g All Purpose Flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Olive oil, to brush
Instructions
- Mix Warm water, sugar and instant yeast in a bowl. If you are using Active Dry Yeast, then Let it rest 10-15mins till foams at the top. Add half of the flour and salt. Mix. Add rest of the flour and knead.
- Dust a surface with flour and knead the dough vigorously for 5-10 Mins till smooth. Do not add any extra flour. Grease a bowl with olive oil and place the dough. Let it rest till it doubles in a warm place.
- Knock the air down, place the dough into a flat surface. Divide into 6 equal parts, make smooth balls. Cover them with a cloth for 15 Mins.
- Roll them out to 7 Inches width. Rolling out in an even layer ensures that they puff up always. Keep the rolled out ones covered for 5-10 mins. Do not keep more than 10 mins else theyΒ form a dry crust on top.
- Preheat a pan till it's very Hot and cook the pitas on medium high heat. When first side bubbles appear flip on the other side. Once it puffs a bit, flip it again and cook on High Heat till it puffs completely.
- Store the cooked Pitas on a plate or basket covered with a cloth to trap the steam and they remain soft. Best served with Garlic Sauce or Hummus sandwiched with either Falafel or Chicken.