Khubz Mar Ook Soft Bread Sheets Recipes

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.

KHUBZ MAR OOK - SOFT BREAD SHEETS

Steps:

• Make the dough in your bread machine.
• Pinch off 3 inch diameter piece of dough.
• Place on floured surface and roll to 12 inches.
• Place the back of your hands under the dough and stretch by rotating the dough over both hands. Pull and stretch carefully to increase diamter to about 20 inches.
• Let it rest 10 minutes.
• Invert a well-cleaned wok over a medium high heat.
• Lightly oil the outside of the wok.
• Heat until a drop of water sizzles.
• Place the large dough circle on the hot wok and cook until the dough is browned underneath.
• Turn and brown lightly on the other side.
• The bread will be soft and floppy.
• Fold the hot bread and place in a plastic bag.
• Serve warm or cool in bag and refrigerate.
• If you prefer baking, the best is to use a stone with a little cornmeal on top and you will have to limit your size to a little less than the size of your stone. You could cook it on your oven floor.
• Bake in preheated 450F oven. Move up under the broiler to brown just a little if you want.
• Prep time does not include making of dough in bread machine.

KHUBZ MAGHREBI (MOROCCAN BREAD)

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.

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!