Homemade Pita Bread / Kuboos

Ingredients

1. All purpose flour / maida – 2 cups

Extra virgin olive oil – 1.5 tbsp

Salt – 1/2 – 3/4 tsp

2. Lukewarm water – Around 1/2 cup + 3 tbsp or as required

Instant yeast / rapid rise yeast (or active dry yeast) –  1 tsp (Dough will take longer time to rise if you are using active dry yeast)

Sugar – 1 tbsp

Method

1) In a small bowl, proof the yeast by combining it with  sugar and 1/2 cup + 2 – 3 tbsp lukewarm water. Stir gently to dissolve. Let stand 2- 3 minutes until foam appears.

2) In a large bowl, add flour, salt and 1.5 tbsp olive oil.  Add the yeast mix little by little. Knead for 5 – 6 minutes until smooth and elastic. ( If the dough seems stickily wet, sprinkle a little flour and knead again. And if it is dry, add 1 – 2 tsp or enough warm water.)

4) Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place until doubled in size about 1.5 – 2 hrs.

5) Once the dough is doubled, punch down the dough and divide into 5 – 7  equal sized balls.

6) Working with one dough ball at a time (leave the others covered), roll into slightly thick circle (be sure to flour the surface to avoid sticking.).

7) Cover all the flat breads with a towel. Let rest for 15 minutes.

8) Heat a skillet over high heat. Once hot, reduce to medium-high flame. Place a rolled flatbread on top and cook for 30  seconds on one side. Flip over to the other side and cook for 1 -2 minutes till it starts puffing up and bottom has brown spots and blisters. Flip, cook 1 more minute over medium flame, and flip back onto original side to cook for about 30 more seconds. Remove to a plate and cover immediately with a soft towel to prevent drying out. Continue the process until all the pitas are done. Keep pitas covered with a towel until ready to serve. Serve warm with hummus / toum and grilled chicken.