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Khubz
Bahraini pita bread
2-1/2 tsp. active dry yeast
1-1/4 C lukewarm water
1 pinch sugar
3-3/4 C bread flour
1/2 tsp. salt
2 TBS vegetable oil
In a bowl, dissolve yeast and sugar in a half-cup lukewarm water. Allow to stand until mixture is frothy. In another bowl, sift together bread flour and salt and; add yeast mixture. Knead dough by hand until soft, adding water as necessary. Add the vegetable oil; continue to knead until dough becomes elastic and is no longer sticky, about fifteen minutes. Form dough into a ball; rub with olive oil to prevent dryness. Cover dough ball with a damp cloth; allow dough to rise in a warm place until it has doubled in size, about one hour to ninety minutes. Punch down dough and knead for another five minutes. Break dough into tennis-ball sized pieces; turn out onto a lightly floured surface and roll flat until each ball is about a quarter-inch thick. Dust with flour; transfer to a lightly floured surface Leave a few inches between pieces to allow for rising; let stand for thirty minutes to one hour. Grease two large baking sheets with oil. Preheat oven to 500-degrees F. Ten minutes into pre-heating stage, place baking sheets in oven. Allow to remain for about ten minutes; transfer dough balls to preheated baking sheets. Bake for about six to ten minutes, or until lightly browned. Remove from oven and allow to cool before serving. Each pita should have a pocket formed during baking time.
Suggestions: Pita pockets can be filled with cooked meat mixtures, salads or vegetables.
*Khubz image (C) Gilabrand (2010). Used under the Creative Commons Attribution 3.0 Unported license.
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