How to Make Soft and Pillowy Khubz Arabi | The Authentic Arabic Pita Bread Recipe
Biting into a freshly baked Khubz Arabi (Arabic pita bread) is like indulging in a nostalgic experience. Soft and pillowy, it's the perfect accompaniment to any meal or dip, as its flavor brings back memories of family gatherings and laughter around the table. Homemade Arabic pita bread may seem intimidating at first, but with this simple step-by-step recipe, you'll soon be making your own perfectly fluffy pitas, just like an experienced home chef! Read on to discover how you can bring these delicious pocket breads to life in no time.
Arabic pita bread has a long and rich history that is still relevant today. Its combination of middle eastern ingredients, its portable shape, and its ability to be filled with any type of food make it one of the most beloved foods in the world. It is undeniable that the sweet and salty taste of pita bread left an everlasting impression on foodies around the globe. Pita bread can no longer exclusively be found in the Middle East but can also be found worldwide due to its rising popularity. Whether eating it with hummus, tahini, or any number of other fillings, pita bread is a time-honored tradition. It can always provide comfort when enjoyed with friends and family. So next time you are presented with a plate of fresh pita bread, take a moment to appreciate its rich past as you savor each bite.
Here’s Why You’ll Love This Recipe
My recipe creates perfect, fluffy pockets.
The pieces of bread taste great and are nice and soft.
The pieces of bread only take up to 10 minutes to bake.
How to Make Soft and Pillowy Khubz Arabi | The Authentic Arabic Pita Bread Recipe
Ingredients
Instructions
- Place the coconut sugar, yeast, and warm water into the bowl of your stand mixer and sit for 10 minutes until the yeast has turned bubbly and doubled in size.
- Add the flour and salt to the bowl of your stand mixer fitted with the dough hook.
- Mix the dough until it is all combined and glides into a smooth ball around the dough hook without sticking to the sides or bottom of the bowl.
- Scrape the dough out of the bowl with greased hands and oil the outside of the dough well, and place it back into the mixing bowl.
- Cover the bowl for one hour or until it is doubled.
- Preheat the oven to 480°F and place a sheet pan on each tray in your oven. You want the sheet trays to get hot and stay in the oven the entire time.
- Cut some parchment paper into roughly 8-inch squares, and set them aside.
- Divide the dough into 14 balls, roughly 123 grams each, and set them aside on a floured surface.
- Take each dough ball, roll them out into 7-inch circles, and place each onto a cut piece of parchment paper.
- Keep the bread on the parchment paper, carefully place two pieces on each sheet tray, and bake them for 5-10 minutes or until they have puffed up.
- Take the baked bread out of the oven with tongs, place them onto a tray or large dish, and cover them with two tea towels on top of one another as soon as they come out of the oven. This will create steam and soften them.
- Repeat step 5 until you have baked off all of the khubz arabi.
Notes
Flour Substitutions: You can use more bread flour instead of einkorn flour. I like using einkorn because it is a nutrient-dense flour high in protein.
Resting Cooked Bread: This step is essential. When the pieces of bread come out of the oven, they will feel crispy. Immediately cover them with a couple of tea towels to trap the steam, softening them to the perfect texture.
Nutrition Facts
Calories
291.43Carbs
59.66 gCholesterol
0 mgFat
1.12 gFiber
2.19 gNet carbs
57.47 gProtein
9.18 gSat. Fat
0.18 gSodium
227.22 mgSugar
0.7 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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