Khubaz Pita With Jelly Recipes

KHUBZ ARABI (PITA OR FLAT BREAD)

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!

KHUBAZ (PITA WITH JELLY)

Steps:

• Spread each pita lightly with butter.
• Top with a layer of jelly.
• Cut the pitas in half and serve.
• Khubaz is usually served as an accompaniment to salads.

KHUBZ 'AADI (PITA BREAD)

Steps:

• Proof yeast with sugar, and 1/2 cup warm water in a bowl for 10 minutes, until frothy.
• Add 2 cups warm water, and 1 cup of the flour. Stir until well combined.
• Add salt and 2 tbsp oil, then gradually add remaining flour until dough forms a ball.
• Knead until smooth and elastic, then cover and allow to rise in a warm place until doubled - about 2 hours.
• Punchdown dough and divide into 16 portions, keeping dough covered.
• Roll each portion into a 7" disc, and spread out in a single layer. Keep covered and allow to rest for 20 minutes. Meanwhile, preheat a pizza stone (or baking pan) in a 500*F oven.
• Bake breads 2-3 at a time for 3 minutes, until golden and puffed. Place bread in a clean towel to keep warm and soft.

KHUBZ (BAHRAIN)

Steps:

• Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
• Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
• Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
• Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
• Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
• Now open your oven and quickly transfer the dough balls onto the baking sheets.
• Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
• Each piece should have formed a pocket while baking.