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Are you curious to know how homemade Arabic bread is made? Then this recipe is for you because not only do I teach you how to prepare it, but I also mention some little secrets to obtain a successful result. And that you can enjoy this exquisite bread for all kinds of use. Cheer up with this simple but exquisite recipe!
From the Mediterranean, pita bread, a type of flat soft bread. Although there are varieties of its preparation, the best known and most used is the one that looks like puffy bread. Which when cut remains as if it were a pocket, being of main use for the preparation of all kinds of sandwiches. Also, as an accompaniment to typical meals.
Let’s talk about the recipe:
Preparing this bread is simple, but there are some tips or recommendations regarding its preparation. The ingredients are just a few, frequently used and easy to find in any market. In addition, you will always have the alternative of replacing any of them according to preference or need.
About the ingredients:
To make this recipe I used 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on the brand, it can absorb more or less amount of liquid and that is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
About the preparation:
First, the consistency of the dough must be left with just the right amount of liquid, so when stretching, an excessive amount of flour is not needed. Secondly, it is about the kneading, because it must be enough for the gluten to develop, obtaining as a result a smooth, soft and elastic dough. Finally, the leavening time must be respected.
Once the dough is leavened, it is divided into as many parts as desired. Therefore, with each one of them, make a ball of dough and let it rest for about 10-15 minutes, so they relax and do not generate resistance when stretched. Then take a ball of dough, flatten a little with the fingers and stretch it in a circular shape with a rolling pin, avoiding any kind of folds or breaks.
To speed up baking times, as the dough buns roll out, place them on a baking sheet and cover with plastic wrap. In this way the dough does not dry out or break with the air while the dough buns are stretched. Thus, in this way several breads can be baked at the same time, achieving its correct inflation during cooking.
Likewise, it is a good way to proceed to leave the already stretched dough to rise and thus allow obtaining breads with thicker walls. Instead, you will have breads with thinner puffed tops, which can become brittle and puncture during baking. Also, as a consequence of being finer, it breaks easily when cutting.
About Cooking:
Finally, the Arabic bread is cooked in a strong oven, at a temperature above 230 °C – 446 °F. If not, it doesn’t puff up during baking, which is an important detail to keep in mind. To obtain a soft and flexible bread, it must be removed from the oven when it seems puffed up. In fact, being white also allows it to be toasted later if desired.
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
