Khubz Mar Ook Soft Bread Sheets Recipes

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KHUBZ ARABI (PITA OR FLAT BREAD)



Khubz Arabi (Pita or Flat Bread) image

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

2 1/2 cups warm water
2 (1/4 ounce) packages active dry yeast
1 tablespoon salt
6 cups all-purpose flour, sifted
2 tablespoons vegetable oil

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

KHUBZ MAGHREBI (MOROCCAN BREAD)



Khubz Maghrebi (Moroccan Bread) image

Make and share this Khubz Maghrebi (Moroccan Bread) recipe from Food.com.

Provided by Member 610488

Categories     Yeast Breads

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages dry yeast
2 1/2 cups warm water (100F to 110F)
7 cups all-purpose flour
2 teaspoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil

Steps:

  • Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.
  • Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
  • Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
  • Position oven rack in lower third of oven. Preheat oven to 350°F.
  • Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.

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