Arabic Bread

"Dark and aromatic Arabic pitas that are always eaten as soon as they`re taken out of the pan!"
Preparation60 min.
Cooking20 min.
Тotal80 min.
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  • 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


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.


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