Khubez—pittabread
Is there anything more satisfying than making your own bread? I think not. Auntie Dunia is the pastry queen in my family and this is her recipe. We eat this type of bread all over the Middle East. The breads can vary in thickness but generally this is our staple version. I love eating pitta with everything because it is light and doesn’t overpower any dish. This recipe is easy to make and can be doubled to make a larger quantity. Keep an eye on the breads during baking — don’t bake for too long otherwise they will be too crunchy and lose their softness. Serves: 8 Preparation: 20 minutes plus rising 1 hour 10 minutes Cooking: 5 minutes
INGREDIENTS
7g instant yeast 240ml tepid/warm water 1 tsp golden caster sugar 400g plain flour 50ml olive oil, plus extra for oiling
METHOD
Mix the yeast and warm water together in a large bowl. Leave for a couple of minutes and then add the sugar and stir through.
Add the flour and olive oil and knead together until you have a smooth doughy consistency that bounces back. This should take 5–8 minutes. Leave the dough in an oiled bowl for about 1 hour until it has risen.
Preheat the oven to 240°C (220°C fan).
Once risen, cut the dough into 8 equal pieces and shape them into balls. Lay them on a baking tray and leave to rise for another 10 minutes. Once risen, flatten each ball with a rolling pin (not too thin), lay on a baking sheet and bake for 5 minutes or until the pittas have puffed up.
Serve, dipping into some olive oil and za’atar if liked. These will keep for a few days if sealed in an airtight container. Recipe from Palestine on a Plate: Memories from my mother’s kitchen, Jaqui Small. (Out September 16 available to pre-order on Amazon)