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Khubez — pitta bread
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Source: Palestine on a Plate: Memories from my mother's kitchen, Jaqui Small
| Keep an eye on the breads during baking - don't bake for too long otherwise they will be too crunchy and lose their softness. Serves: 8 Preparation: 20 minutes plus rising 1 hour 10 minutes Cooking: 5 minutes INGREDIENTS | |
| 7g | instant yeast |
| 240ml | tepid, warm water |
| 1 tsp | golden caster sugar |
| 400g plain flour | |
| 50ml | olive oil, plus extra for oiling |
Method
● Mix the yeast and warm water together in a large bowl. Leave for a couple of minutes and then add the sugar and stir through.
● Add the flour and olive oil and knead together until you have a smooth doughy consistency that bounces back. This should take 5–8 minutes. Leave the dough in an oiled bowl for about 1 hour until it has risen.
● Preheat the oven to 240°C (220°C fan).
● Once risen, cut the dough into 8 equal pieces and shape them into balls. Lay them on a baking tray and leave to rise for another 10 minutes. Once risen, flatten each ball with a rolling pin (not too thin), lay on a baking sheet and bake for 5 minutes or until the pittas have puffed up.
● Serve, dipping into some olive oil and za'atar if liked. These will keep for a few days if sealed in an airtight container.
Recipe from Palestine on a Plate: Memories from my mother's kitchen, Jaqui Small.
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