Arabic Bread

I can tell you that this bread is pretty simple because I made it while we were assembling the crib for our future little Fudgingahead. It was our final piece of nursery furniture, so we are relieved to be done! Now it’s just time to buy everything else–ha!

IMG_0342

When I made this bread, I had no idea what it would be like. I didn’t realize that “Arabic Bread” is really just another name for pita bread. I was describing it to my dad as tasting like pita bread…and then I found out that’s what I made. Hehe–oops. But, now that I know how easy it is to make at home, I will definitely do it again. Tasting it fresh was really good. We heated up the leftovers in the oven when we had them a couple days later.

On Monday I shared the hummus recipe, and Friday I will share the final side dish before showing how it all goes together on Monday…

Directions for Arabic Bread (Pita Bread)

From Pomegranates and Pine Nuts

  • 2.5 cups bread flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 4 Tablespoons olive oil
  • 2 teaspoons active dry yeast
  • 2/3 cup lukewarm water

Stir together the flour, salt, and sugar in a mixing bowl.

IMG_0316

Pour in the oil and mix well with your hands. Little balls will form as you do this.

Stir together the yeast and water to dissolve the yeast.

IMG_0317

Pour this into the mixing bowl, a bit at a time, using your hands to form a ball. You might need to add more water.

IMG_0318

On a Silpat or floured countertop, knead the dough until it is smooth. Return it to the mixing bowl, then use a knife to make a small slash in the top. Cover with a damp, clean dish towel.

IMG_0319

Allow it to rise for about 1 hour (or until it doubles in size).

IMG_0333

Punch the dough down, then knead it gently into a log. Divide it into 4 balls and roll out each with a rolling pin to form circles about 8 inches in diameter.

IMG_0334

Cover with a dish towel and let them rest for 10 minutes before baking.

IMG_0336

Preheat the oven to 450 degrees and place a cookie sheet in the oven to get hot. Bake one at a time, for a few minutes until it becomes golden and a pocket of air forms.

IMG_0340

Because I wanted them extra crispy, I actually used the broiler for a bit to get them even darker.

Directions for Arabic Bread (Pita Bread) (without pictures)

From Pomegranates and Pine Nuts

  • 2.5 cups bread flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 4 Tablespoons olive oil
  • 2 teaspoons active dry yeast
  • 2/3 cup lukewarm water

Stir together the flour, salt, and sugar in a mixing bowl. Pour in the oil and mix well with your hands. Little balls will form as you do this.

Stir together the yeast and water to dissolve the yeast. Pour this into the mixing bowl, a bit at a time, using your hands to form a ball. You might need to add more water.

On a Silpat or floured countertop, knead the dough until it is smooth. Return it to the mixing bowl, then use a knife to make a small slash in the top. Cover with a damp, clean dish towel. Allow it to rise for about 1 hour (or until it doubles in size).

Punch the dough down, then knead it gently into a log. Divide it into 4 balls and roll out each with a rolling pin to form circles about 8 inches in diameter. Cover with a dish towel and let them rest for 10 minutes before baking.

Preheat the oven to 450 degrees and place a cookie sheet in the oven to get hot. Bake one at a time, for a few minutes until it becomes golden and a pocket of air forms.

Advertisements

3 thoughts on “Arabic Bread

  1. Pingback: Tomato, Cucumber, and Feta Salad | fudgingahead

  2. Pingback: Friday Favorites 2 | fudgingahead

  3. Pingback: Montage Monday (Part 1) | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s