Arabic Bread/Pita

Name: Arabic Bread/Pita ((Pocket Bread) A Basic Dough Recipe Il-khubz il-’Arabi)
Yield: Makes 12 breads
Cuisine: Iraqi
Ingredients: 9 cups (2¼ lb/1.15 kg) bread/strong flour; or 7 cups (28 oz/800 g) bread/strong flour and 2 cups (8 oz/225 g) whole-wheat/wholemeal flour; 1 cup (3 oz/85 g) wheat bran, optional; 1 tablespoon salt; 1½ cups (375 ml) warm milk Semolina or flour for sprinkling the work surface; ½ cup (125 ml) oil; ½ cup (125 ml) warm water; 1½ cups (375 ml) warm water; 1 tablespoon sugar; 2 tablespoons dried yeast

(Pocket Bread) A Basic Dough Recipe Il-khubz il-’Arabi

Preparation info

Makes
12
breads

Difficulty
Medium

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

This variety of flatbread started to make its appearance in Iraq around the late 1960s. Some people call it khubuz Lubnani, others, khubus Suri (from Syria), or simply khubuz Arabi, to differentiate it from the indigenous tannour flatbread. Like all flatbreads, it is very versatile, used as a scoop or made into sandwiches. The only disadvantage is that it gets dry very quickly, and therefore needs to be stored properly.

In the West, this bread is known as