KHUBUZ/ PITA BREAD/ ARABIC BREAD -ARABIC DOUGH (step by step)

Assalamualaikum dan salam sejahtera semua. Atas permintaan rakan FB maka Lydia gagahkan buat semula khubus/ roti pita arab ni walaupon kurang sihat. My 4th times make khubus (roti pita arab) selama hidup 6 tahun merantau di bumi arab ni. Bukan tak boleh beli..berlambak kat luar sana, senang, fresh dan murah. Cuma tangan ni gatal nak mencuba dan mengisi masa lapang serta nak sahre ngan kawan2 kat lua sana atau rujukan diri sendiri mahupun my generation pada masa akan datang.
Memang teruja nak buat sebab ianya memerluakan oven khas..Ovenya cam gua atau tempat bakar mayat..huhuhu..macam pernah tengok tempat bakar mayat.
Kalau guna oven biasa, pastikan boh kat bawah tempat api tu dengan maximum kepanasan dan insha'Allah akan mengelembunglah serta berpoketlah ia. Memang pada mula seram sejuk takut oven meletup la dan macam- macam hal bermain di fikiran, tak cuba mana tahu kan. Roti ni juga boleh digunakan untuk shawerma.
Alhamdulillah akhiran setelah puas mencuba... usaha tangga kejayaan!.
Roti ni juga leh simpan berbulan dalam freezer. Caranya, boh dalam plastic bag dan bekukan, kalu nak makan, keluarkan sekeping dua ikut tekak dan panaskan kat microwave atau direct atas api dapo hingga warm hingga lembut saja dan makanlah dengan apa saja yang anda suka.
Resepi kat bawah dapat dari blog arab dan ada sikit pengubah suaiannya sebab dah berkali mencuba, but alhamdulillah menakjubkan.. Maaf malas nak alih bahasa sebab network selo sangat, tapi lydia dah buat step by step ikut cara Lydia buat semalam..so plz try my easy and simple arabic dough. nampak jer ganaz tapi senang cuma perlu pantas je tapi AWAS! berhati- hati di jalan raya ya..:)


KHUBUZ/ PITA BREAD/ ARABIC BREAD -ARABIC DOUGH (step by step)

11/2 tsp dry yeast + 1/2 C warm water + 1 tsp sugar
2 tbsp olive oil-tak de boh minyak masak
3 cups flour
1 cup +- warm water

Combine yeast, water and sugar and let sit for ten minutes, add olive oil.
Slowly add flour, 1/2f cup at a time until all combined, add in water if needed to combine dough.
Knead dough until smooth and elastic, adding small amounts of flour as necessary.
Place dough in a warm, oiled bowl, turning dough over to coat surface.
Cover bowl with a dry cloth and set in a warm place, allowing dough to rise until double in volume (about 1-2 hours).
Punch dough down and knead for about 2 minutes.
The dough a little big sticky (may adhere slightly to your hand).

 WHEN dough has nearly doubled in size, punch down, knead lightly, roll out and pinch off hand full to form into balls about the size of lemon.Place balls on a dry cloth (lightly floured) in warm place, cover with another cloth and let rise for about 30 minutes.

 Preheat oven to maximum C.Place balls on a lightly floured surface a few inches apart, cover and let rest for 10 - 15 minutes.

 
Dough has 'relaxed' if it doesn't spring back when you prod it or try to roll it out. If it springs back, let it rest longer.ON your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round of the desired thickness 1cm.

 

By using the bottom rack of the oven, pre-heated pizza stone or baking sheet, transferring the bread to the hot stone or baking tray for about 4 minutes - when the bread has 'popped' and browned ever so slightly on the edges or top.
The time depends on how thick and moist your bread is, how your oven is constructed, and how hot the oven is.
My best results have been with the stone - you will have to experiment.
ALLOW to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or microwave


Walla...
Note:- This easy recipe to make great pastry dough that can be used to make flat pizza style dishes or fatayer(arab bread), spinach pies, meat pies, pide etc.