FLAT BREAD OR KHOUBIZ
My friends kept telling me (those in Jordan), that this was too hard, it's much easier to buy. But back in the states, you can't get good flat bread. But I found someone who shared their recipe with me, and it's very similar to what I used to buy.
Provided by alAmira
Categories Breads
Time 1h5m
Yield 8 loaves
Number Of Ingredients 6
Steps:
- Sift the flour into a large mixing bowl, and warm in oven on low heat.
- Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.
- Remove about 2 cups of the flour from the bowl, set aside.
- Pour yeast liquid into centre and stir in some flour to make a thick liquid.
- Cover with a cloth and leave in warm place till frothy.
- Stir in the rest of the flour, adding oil gradually, then beat till smooth, either by hand for 10 min, or with electric mixer using dough hook for 5 min.
- Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 min, using more flour as required.
- Dough is ready when it's smooth, satiny with a slightly wrinkled texture.
- Shape dough into a ball.
- Oil bowl, put dough in smooth side down, then turn to coat with oil.
- Cover and let rise till doubled in bulk, about 1-1 1/2 hours.
- Preheat oven at 500 F (260 C).
- Punch down the dough and turn out onto lightly floured board.
- Knead for a min or so, then divide into 8 equal pieces, rolling each into a ball.
- Roll each piece into a 25 cm (10 in) round and place on a lightly floured cloth.
- Cover with another cloth and leave about 20 min.
- Heat large baking sheet or flat griddle on the lowest shelf on electric oven, in a gas oven select the section with the most even heat.
- Place a round on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly.
- Shake to ensure that it will slide off easily.
- Rub heated baking sheet or riddle with wad of paper towel dipped in oil then slide dough onto it.
- Bake in hot oven for 4-5 min till it puffs like a balloon.
- If you'd like it browned on top, turn quickly and leave for a min.
- Remove bread and wrap in cloth to keep warm and soft.
- Rep with rem loaves.
- (note) If desired, you can use an electric fry pan.
- Preheat it on the highest setting with lid on, vent closed.
- When heated, oil base quickly& slide dough onto base.
- Cover& cook for 3 min, turn bread, recover and cook another 2 min, about.
Nutrition Facts : Calories 375.9, Fat 4.4, SaturatedFat 0.6, Sodium 439.5, Carbohydrate 72.4, Fiber 2.7, Sugar 0.8, Protein 10
KHUBZ ARABI (PITA OR FLAT BREAD)
These are Excellent! This recipe takes some time to accomplish, but the end result is a little magic in the kitchen and so satisfying as a cook! The cooking time is per batch - this makes 24 and you'll probably have to do at least 4 batches in your oven depending on the size (of your oven). At least, much of the prep time is inactive time while waiting for the dough to rise. All in all, they are pretty easy to make (if not on a time schedule).
Provided by Gaia22
Categories Breads
Time 2h10m
Yield 24 pitas, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, scatter the yeast over the warm water and stir until dissolved.
- Add the salt.
- While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands.
- Put the dough into a large, greased bowl and turn dough to grease all sides of it.
- Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Preheat oven to 375-degrees F.
- Punch dough down gently.
- Divide the dough into 24 equal portions and shape them each into smooth balls.
- Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel.
- Let rest undisturbed 15 minutes more.
- Roll out each ball into a 6-inch diameter circle.
- Place on greased baking sheets.
- Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended.
- YUM!
Nutrition Facts : Calories 125.7, Fat 1.5, SaturatedFat 0.2, Sodium 292.4, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 3.5
MY ROUGH KHOUBZ -- MOROCCAN FLAT BREAD.
This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005
Provided by Hajar Elizabeth
Categories Yeast Breads
Time 42m
Yield 8-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- This bread should not be "dense" with no air bubble pockets inside. You will need to flatten it as much as you possibly can; pull, stretch and flatten to no more than 1/2 inch. Should it come out dense, then next time cut the dough in three and make 3 loaves. Please don't go by my photo as this batch "over-rose.".
- Combine 1/2 cup flour, sugar, salt, yeast and water in bowl. Stand, covered, in a warm place until bubbly.
- Add remaining flour, and cornmeal into a large bowl. Add the oil. Add yeast mixture to the flour in the bowl.
- Mix with hands well to form a firm dough.
- Knead until smooth.
- Stand, covered, in a warm place 20 minutes.
- Shape into 2 rounds (depending on the diameter you desire as Moroccan bread comes in many sizes right down to little ones for sandwiches). Score the top with a sharp knife 1/8" deep into 4 (cutting an X shape), or using your thumb make a dent in the center nearly deep enough to be a hole, though not all the way through.
- Place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit.
- Stand, covered, until nearly doubled. This being so flat and the amount of yeast, it may not exactly double for you in size and that is fine.
- Bake 12-18 minutes.
- If you are making a Moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people. Cooking time includes standing and is an approximation as flours and temperatures differ.
- This bread freezes well. Simply freeze as you would any bread and defrost at room temperature. I freeze mine in tied white translucent plastic bags, similar to grocery plastic bags.
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