Arabic Bread (Khobz'Arabi)

Page 45

Cuisine: Middle Eastern | Course Type: Breads

(1 review)

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Recipe Review

This recipe made a very good pita (with potential for great pita). First of all I did not have bread flour so I had to use all purpose, not a huge deal since the author herself says a.p. works fine but gives a slightly different consistency to the dough. I'm not sure that the two flours (bread or a.p., plus cake flour) are necessary but it did create an easy dough to work with and the final product had just enough chew. A few of my pita's did not puff up however and from what I can tell it was the smaller sized ones (around 5-6 inches) that were more successful. Next time I will try it with the bread flour and keep the pitas on the small size.

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Comments

Queezle_Sister - 1st March 2014
Sounds good. My mind is also on Pita bread; there is an article from David Tanis in this week's NYT with a pita recipe, cooking advice, and an interesting looking chickpea filling. I am hoping to get to it this week, and it might be fun to compare notes.

(edited 1st March 2014) 

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