Arabic Pita Bread (Khubz Arabi)

Method

• Activate the yeast by combining sugar and yeast into a tall pitcher. Add lukewarm water. Stir with a fork to dissolve. Cover with a kitchen towel and let rest for 20 minutes.
• Combine flour and salt in a large bowl. Once the yeast mixture is ready, pour it into the bowl with flour. Use your hands (or a kitchen machine) to mix the ingredients to a dough.
• Place the dough onto a floured work surface. If making dough by hand, knead thoroughly for 3-4 minutes to activate the gluten. Shape into a ball.
• Grease the mixing bowl and place the dough back. Cover with a kitchen towel and let rise (30 mins in warmer countries or up to 2 hours in colder countries).
• Once the dough has risen, remove it from the bowl onto a floured work surface. Briefly knead (by hand). Divide into equal pieces and shape each piece into a ball. Before you do this, set your oven to preheat.
• Roll each dough ball into a flat circle with a diameter of 10-12 cm (4-5 in) and a thickness of about 5 mm (⅕ inch). Place onto parchment paper.
• Add the breads into the preheated oven and bake the bread for 6-8 minutes at 230°C or 450°F until they have fully puffed in the oven.