Khubzaadipitabread Recipes
KHUBZ ARABI (PITA OR FLAT BREAD)
These are Excellent! This recipe takes some time to accomplish, but the end result is a little magic in the kitchen and so satisfying as a cook! The cooking time is per batch - this makes 24 and you'll probably have to do at least 4 batches in your oven depending on the size (of your oven). At least, much of the prep time is inactive time while waiting for the dough to rise. All in all, they are pretty easy to make (if not on a time schedule).
Provided by Gaia22
Categories Breads
Time 2h10m
Yield 24 pitas, 24 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 125.7, Fat 1.5, SaturatedFat 0.2, Sodium 292.4, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 3.5
KHOBZ FTIR - ALGERIAN BREAD FOR USE WITH CHAKHCHOUKHA.
This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). A good tip: you can freeze this once it is torn up...
Provided by Um Safia
Categories Breads
Time 1h50m
Yield 1 large dish or gas'a, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the semolina and flour in a very large but shallow bowl - a gas'a if you have one is best. Make a well in the centre and add 1/2 a glass of water. Mix enough water to create a workable dough then begin kneeding. Do this (until your hands hurt! ) until the dough becomes very smooth and elastic - you can put this dough in the bread maker on dough setting to make things easier if you like. Once the dough has reached elastic stage leave it to stand for 5 minutes
- Take sunflower/vegetable oil etc and lightly coat work surfaces then pull off pieces of dough and form balls slightly larger than a golf ball.
- Gently stretch these balls over the m'ri or pan and cook (approx 30 seconds). Keep the cooked bread covered with cloth or towel so it doesn't dry up and finish cooking the rest.
- You can start tearing the bread straight away or leave it until you are finished if you are alone (I say this because it is best done with 2 people - one cooking one tearing!) Depending on your personal preference/which side of Algeria you come from, you'll decide whether to tear it into smaller or larger pieces --
- I only make this when I can rope someone in to help. It is one of my favourite dishes (without the apricots though) and I like to get the kids involved tearing the bread if I can't get an adult in time!
Nutrition Facts : Calories 452.5, Fat 1.3, SaturatedFat 0.2, Sodium 292.6, Carbohydrate 93.2, Fiber 4.1, Sugar 0.2, Protein 14.4
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