Home Made Pita Breads / Khuboos / khubz




 We usually do not get Pita Breads here in my area, we have to struggle a bit to get the breads online or people like me have to go far to get the breads . So once or twice I ordered pita breads online but then started making my chicken shawarma in wraps . 
But then I felt for the wraps also I have to prepare the dough at home so why not make pita breads ??? as I always wanted to make shawarma's in pita breads only so tried my hands on making them first before 2-3 years back, now it is such that when ever I prepare chicken shawarma ( click here for recipe ), I roll my chicken tikkas in my home made pita breads only . Here is my recipe of Pita Breads.  






INGREDIENTS : 

1 and half cup all purpose flour
1 tsp yeast ( active dry yeast or instant yeast ) 
1/2 cup warm water 
1 tsp salt 
1 tbsp olive oil 

METHOD : 
  1. In a large bowl , add warm water and yeast , let it rest for 5 minutes until the yeast is dissolved , add 1 cup all purpose flour with salt and olive oil and knead into a dough.
  2. On a clear surface , sprinkle the remaining dry flour and start kneading the dough again until it is smooth and elastic say about for 5-7 minutes .
  3. Transfer the dough into a glass bowl ( grease the bow with oil ), cover with the cling film and keep in a warm , dry place for 1-2 hours or until the dough has doubled . ( here   make sure you keep the dough until the dough rises as this may  vary as in winter's dough may take time to rise where as in summer it may rise quickly or may other conditions so better keep until the dough has doubled ) 
  4. Now transfer the dough to a flat surface , deflate the dough , divide into 4 equal parts gently flatten it .
  5. Sprinkle some dry flour and roll out each dough piece into a semi thick circle of about 6-7 inch .
  6. If you need more dry flour then sprinkle some more so that it does not stick to your counter . ( make sure it doesn't spring back , if it does then wait for few seconds , let it rest and then roll to your desired size )
  7. Warm a cast iron skillet , drizzle a drop of oil and then wipe it off .
  8. Place the rolled pita on the skillet and roast until bubbles starts forming , flip and cook the other side too until you see dark spots on it .
  9. The pita breads should puff up , if it doesnt then press gently on the surface of pita with a dry kitchen towel .
  10. Keep cooked pitas covered with a clean kitchen towel while you roll and roast the remaining pita breads . ( Recipe by Zulekha Arafat )

BAKE IN OVEN : 
  • You can bake in oven too , heat the oven for 10 minutes , place a large baking sheet on the middle rack . 
  • Now place the rolled pita breads on the sheets , as many as will fit .
  • Bake for about 2-3 minutes , pita wil start to puff in a minute or 2 and is done when it is fully balloned .
  • Cover the baked pitas in kitchen towel while cooking the remaining pitas.
FOR REFERENCE SEE THE BELOW PICS  









NOTE : 
  • You can keep the pita dough in refrigerator after dough rises or doubles , in fact you can make large quantity and can store for about a week , just remove from refrigerator , bake or roast one or two and refrigerate the rest of the dough for further use .
  • You can even store left over pita breads in an air tight bags for some days.
  • You can even frozen the pita breads with wax paper in between the layers up to 3 months.
  • For Chicken Shawarma Recipe ( click here  ) 
PREPARATION TIME : 15 - 20 Minutes.
COOKING TIME : 10 Minutes.
TOTAL TIME : 30 Minutes plus extra time to rise 
SERVES : 4 Pita Breads. 

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