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Khubz Arabi - Pita Bread

This fluffy hollow bread is perfect for stuffing with whatever you like.
Prep Time10 mins
Cook Time2 mins
Proofing Time4 hrs
Total Time4 hrs 12 mins
Course: Appetizer, Bread
Cuisine: Greek, Lebanese, Mediterranean, Middle Eastern
Keyword: bread, khubz, pita, sabich
Servings: 8 rounds
Author: The Elegant Economist

Ingredients

  • 1 ¾ cup warm water
  • 1 tsp active dry yeast
  • 2 Tbsp oil (plus extra for greasing bowl) safflower, organic canola, sunflower, or any other mild tasting oil
  • 4 cups bread flour
  • ¼ cup whole wheat flour can be substituted with all purpose, if needed
  • 3 tsp kosher salt

Instructions

Preparing the Dough:

  • Place your yeast, warm water, and oil in the bowl of your stand mixer, or a large mixing bowl. Allow to sit for 5-10 minutes.
  • Add your flours and salt to the yeast mixture, and using a dough hook (or a spatula), mix the ingredients until a dough forms, occasionally scraping any flour on the sides of the bowl. Using a dough hook or your hands - knead (stand mixer: medium speed) for 4 minutes until the dough is pliable.
  • Place in a lightly oiled bowl, cover with a cloth, and allow to rise for one hour.
  • Remove from the bowl, fold each side towards the middle to form a round, flip upside down, then place back in the bowl and rest for another hour.
  • Repeat the folding again, and then rise for a final time - for at least 2 hours (or in the refrigerator for up to 2 days - make sure to oil the top of your dough if you do this so that it doesn't harden, and cover the dough with plastic wrap.

Baking the Bread:

  • Preheat your oven and either a baking stone or a sheet pan to 500°F/260°C. Set a timer for an hour. Place the baking stone / sheet close to the broiler (but no closer than 6" (15cm) from the coils, as you do not want the bread to puff up and touch it / burn.
  • Create a log shape with the dough and cut into eight equal parts (I use a kitchen scale to help ensure they are evenly-sized. Knead each piece and shape into a ball, then roll thinly until they are around 8" (20cm) in diameter.
  • Once the hour of oven heating has elapsed, turn on your broiler. Two or three at a time (depending on size) drop your flattened rounds on to the stone / sheet. They will take anywhere between 30 seconds to 2 minutes to puff up and cook / brown. Once one side is almost fully browned use tongs to flip it over and cook the other side.
  • Place cooked pita in a bowl or plate with a clean cloth to cover and keep warm.
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