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Sourdough Pitta bread – Khubiz Arabi
Delicious, quick to make and 100% better than anything you can buy in the shop.
Servings Prep Time
8 10mins
Cook Time Passive Time
10mins 1hour
Servings Prep Time
8 10mins
Cook Time Passive Time
10mins 1hour
Ingredients
Instructions
  1. Mix the salt and flour together.
  2. Add sourdough and water, then mix well. Add more water until you have a stiff dough.
  3. Kneed by hand or in a machine for 5 minutes.
  4. Cover with clingfilm or a damp tea towel and leave in a warm place for at least 30 minutes.
  5. Divide the dough into 8 and roll each piece into a ball
  6. Using a rolling pin and plenty of flour, roll out the dough balls into thin rounds about 2cm in diameter. The thinner they are, the more they will puff up.
  7. Layer the rounds (with flour between them) and leave for another 5 minutes. Meanwhile heat a cast iron skillet or chapatti pan.
  8. Being careful not to pinch the douch too much, place a round on the hot skillet. When the dough starts to bubble, flip it over.
  9. I like to throw the part cooked bread onto a lit gas ring to finish off, but you can use the skillet. Either way cook until puffed up. You’ll soon work out what’s cooked and what isn’t.
  10. Eat straight away or store in an airtight container for a couple of days (heat before use)

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