Imagine filling your home with the irresistible aroma of freshly baked bread, straight from the heart of Middle Eastern cuisine! This Arabic bread recipe is not just a simple bread—it's a gateway to a rich culinary tradition that will transform your cooking skills and impress everyone at your table. Whether you're a novice baker or a seasoned home chef, this foolproof recipe will have you creating soft, pillowy bread that rivals those found in the best Mediterranean bakeries.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 8 pieces
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp yeast
- 1 cup warm water
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Create a small well in the center of the dry ingredients.
- Activate the yeast by dissolving it in warm water (approximately 110°F/43°C). Let it sit for 5-7 minutes until it becomes frothy and bubbling, indicating the yeast is alive and active.
- Pour the activated yeast mixture and olive oil into the well of the dry ingredients. Begin mixing with a wooden spoon or your hands until a shaggy dough starts to form.
- Transfer the dough onto a clean, lightly floured surface. Knead the dough for 8-10 minutes, using the heel of your hand to push and fold the dough repeatedly. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until the dough doubles in size.
- After rising, punch down the dough to release air bubbles. Divide the dough into 8 equal portions using a sharp knife or dough scraper.
- Shape each portion into a smooth ball, then flatten and roll out into thin, round discs approximately 1/4 inch thick.
- Preheat a dry skillet or griddle over medium-high heat. Cook each bread disc for 1-2 minutes on each side until light golden brown spots appear and the bread puffs slightly.
- Remove from heat and cover the cooked breads with a clean kitchen towel to keep them soft and warm. Serve immediately or store in an airtight container.
Tips
- Water Temperature is Key: Ensure your water is precisely warm (around 110°F/43°C) to activate the yeast correctly. Too hot, and you'll kill the yeast; too cold, and it won't activate.
- Kneading Technique Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect chewy texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Even Heat is Crucial: When cooking the bread, use a consistent medium-high heat to achieve those beautiful golden-brown spots.
- Keep Bread Soft: Always cover freshly cooked bread with a clean kitchen towel to retain moisture and softness.
- Storage Tip: If not serving immediately, store in an airtight container to maintain freshness.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
