Arabic Bread

Rosi TrifonovaRosi Trifonova
Guru
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Arabic Bread
24/10/2013
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Preparation
60 min.
Cooking
20 min.
Тotal
80 min.
"Dark and aromatic Arabic pitas that are always eaten as soon as they`re taken out of the pan!"

Ingredients

  • flour - 2 and 1/2 cup + some more to knead and flour
  • yeast - 1 packet dry
  • water - 1 cup, slightly warm
  • salt - 1 tsp
  • sugar - 1 tsp
  • olive oil - 2 tablespoons
measures

How to make

Dissolve the yeast with the sugar in 1/2 of the warm water.

Mix all the products in a large bowl and knead a smooth but sticky dough. Do not put too much flour because the dough must remain slightly sticky. Leave covered to rise for half an hour. Flour your hands and tear small pieces of dough off.

On a floured surface, flatten them into very thin pitas the size of the baking pan with a floured rolling pin. Put the pan to heat up on the stove very well, then lower the heat and put the pitas one after another to roast on both sides.

During baking, do not pierce them with a fork. The finished pitas can be stored in a container or bowl with a lid.

Rating

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