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Pita Bread (Khubz Arabi)
There's nothing quite like watching flat discs of dough puff into perfect balloons right in your oven. This classic homemade pita bread (khubz arabi) relies on a simple yeast dough and high heat to create that signature, steamy pocket. Once you've tasted these warm, pliable flatbreads fresh from the rack, you'll never go back to the store-bought versions. They're exactly what you need for scooping up creamy hummus, wrapping around spiced meats, or stuffing with fresh greens.
Equipment
- Oven
Ingredients
- 4 cups (480 g) all-purpose flour, plus more if needed
- ½ teaspoon salt
- 2 tablespoons extra-virgin olive oil, plus extra for oiling dough
- ½ oz/14 g (2 envelopes) active dry yeast dissolved in ½ cup (125 ml) warm water and 2 teaspoons sugar and allowed to stand for 10 minutes
- 1¼ cups (300 ml) lukewarm water
Instructions
- 1Combine the flour, salt, and 2 tablespoons of olive oil in a large mixing bowl. Create a well in the center, then pour in the bloomed yeast mixture and 1 1/4 cups of lukewarm water.
- 2Knead the dough until it becomes smooth and elastic, adding a splash of water or a dusting of flour if needed. Proper kneading builds the gluten structure needed for the bread to puff. Form the dough into a round ball, brush the entire surface with a little olive oil, and return it to the bowl.
- 3Drape a clean tea towel over the bowl and set it in a warm area. Let the dough rise for 1 1/2 to 2 hours, or until it doubles in size.
- 4Divide the risen dough and roll it gently between your hands to form balls roughly the size of small oranges. Arrange the dough balls on a dry cloth in a warm spot, cover them with a tea towel, and let them rest for 30 minutes. This resting period relaxes the gluten, making the dough easier to roll without shrinking back.
- 5Transfer the rested dough balls to a lightly floured work surface and roll each one into a circle about 1/4 inch (6 mm) thick. Cover the rolled circles with a tea towel and let them rest for another 30 minutes.
- 6Preheat your oven to 500°F (260°C) and position the rack in the center. Carefully place the dough circles directly onto the hot oven rack and bake for 5 to 7 minutes until they puff up into balloons.
Notes
- Storage: Seal the cooled breads in plastic wrap or a plastic bag to keep them soft for up to 3 days.
- Freezer-friendly: Pita bread freezes exceptionally well. Cool completely, place in airtight bags, and freeze. Thaw at room temperature as needed.
- Serving: Serve warm fresh out of the oven with a creamy yogurt spread, or stuff with falafel and salad.
- Variation: If you prefer a darker, more toasted crust, move the baked loaves under the broiler for 1 to 2 minutes after baking.