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Arabic- Khubztupat (Bread/Pita)


         1T                           Dry yeast

2 ½ cups`                Water

1/4t                         Sugar

6 cups                     Hi gluten flour, or a mix of hi gluten flour and whole wheat flour

2t                            Salt

3T                           Extra virgin olive oil



  1. Bloom the yeast  and sugar in a half a cup of water (110 degrees) in the bowl of the kitchen-aid processor
  2. When frothy add remaining warm water
  3. Stir in three cups of flour and allow to rest until bubbly
  4. Using the dough hook attachment begin to mix dough
  5. Add 2 tablespoons of oil
  6. Gradually add flour until dough is tacky to the touch and pulling away from the bowl
  7. Turn out onto a clean surface (not a cutting board) and knead for 5 minutes
  8. Coat the dough with remaining oil and allow to rise for 30 minutes
  9. Divide dough into 16 pieces and roll into 8 inch rounds that are between 1/8 and ¼ inch thick
  10. Place pitas on parchment lined sheet pans and cover with plastic (do not let plastic touch dough)
  11. Allow pitas to proof/rise for twenty minutes
  12. Sprinkle with flour
  13. Place in a 500 degree oven for 3-5 minutes until puffed and browning
  14. Stack breads and keep covered with a cloth until needed


Iranian -Nane Lavash

  1. Roll out pitas very thin and prick all over with a fork and cook on a hot, dry griddle pressing while they cook to prevent rising

        Khubz Sarj

  1. Roll pita dough as thin as possible (no holes) and cook on an inverted wok.
  2. When bubbles appear bread is ready

Gulf States-Mafrooda

  1. Same as Khubz but prick all over to prevent rising

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