Good Cooking since 1995
Syrian/Arab/Pita Bread, Khoubz Araby
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Works in most Browsers
Recipe by: Chef John V.
Serving size: 8 pieces of bread
Preparation time: about 2 hours 30 minutes
Amount/Measure/Ingredient:
2½ cups water (110° F)
2 Tbsp yeast
1 tsp. sugar
8 cups flour
¼ cup olive oil
2 tsp. salt
1 cup flour, for dusting the baking sheets
Preparation:
In a mixing bowl of a bread mixer or food processor combine the warm water, sugar and yeast; mix well and let sit for 5 minutes. Then add the remaining ingredients and mix on low for eight minutes.
(If preparing by hand form the flour into a well on a floured surface, mix in the remaining ingredients and slowly add the water mixture until incorporated, kneed for 12 minutes.) This may seem to be a long time but it really helps develop the gluten so when baked a nice chewiness is present, as does the bread mixer method.
OK, cover with plastic wrap brushed with a little olive oil and let rise until doubled in bulk, about 45 minutes. Punch down the dough and divide into 8 equal size balls, about 2 ½ inches in diameter. Cover with the oiled plastic wrap again and let rise for 30 minutes.
I prefer the skillet method but it take a bit more standing time with the pan as it cooks than does putting a pan in the oven and baking.
Oven method:
Preheat the oven to 500° F. If you have several baking sheets, sprinkle them with flour. Roll each ball of dough into 7-8 inch circles and place 2 or 3 on the sheets 3 inches apart. Cover with a towel and let rest for 30 minutes. Place a sheet directly on the oven bottom for 2-3 minutes then quickly transfer it to a shelf 4 inches from the bottom and continue to bake for 6-7minutes. They should puff and be golden brown. Let cool and then brush off any excess flour; cover them with aluminum foil while the others are baking. You can start a second batch when the first batch has 3 minutes left to cook.
Skillet method: Authentic method---
Preheat the pan to 500° F. and keep the heat regulated using an IR thermometer gun. As above you will form balls and roll them into 7-8 inch circles. Each will be cooked individually, turn when the bottom side is lightly brown, then lightly press down quickly on the the side that's up. You will see them puff. Take it off the pan and repeat until done.