Khubz Arabi Pita or Flat Bread
Discover the authentic flavors of the Middle East with this easy-to-make Khubz Arabi, a traditional pita or flatbread that’s light, fluffy, and perfect for every meal. This homemade bread comes together with just a handful of pantry staples—like all-purpose flour, olive oil, and a touch of sugar—combined with active dry yeast for that signature puff when baked. In just under 2 hours, including time to rise, you’ll have irresistibly soft and golden flatbreads that are perfect for scooping up hummus, wrapping shawarma, or serving alongside your favorite dips and stews. Baked at high heat, these pita rounds develop subtle golden spots while staying pillowy on the inside. Make a batch today and elevate your meals with this versatile flatbread!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F or 45°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine warm water, sugar, and yeast. Stir gently and allow it to sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil.
Mix until a rough dough forms, then transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once risen, punch down the dough to release air and divide it into 8 equal portions. Shape each portion into a smooth ball.
Roll each ball out on a lightly floured surface into a circle about 1/4 inch thick and 6-7 inches in diameter. Cover the rolled-out circles with a clean towel to prevent them from drying out.
Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet on the middle rack to heat as well.
Carefully lay 2-3 dough circles onto the hot baking stone or sheet (depending on space). Bake for 2-3 minutes until the bread puffs up and develops light golden spots.
Remove the baked pita from the oven and cover them with a clean kitchen towel to keep them soft as you bake the remaining pita.
Serve warm or at room temperature, and store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 5.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
