Are you curious to know how whole wheat Arabic bread is made? So, this recipe is for you because not only do I teach you how to prepare them, but I also mention some little secrets to obtain a successful result. And that you can enjoy this exquisite all-terrain bread. Go ahead and try this simple but exquisite recipe!
Coming from the Mediterranean, pita bread is a type of soft and flat bread. Although, there are varieties depending on the place where it is made, the best known and used is the one that looks like puffed bread. Which when cut in the middle remains as if it were a pocket, being of main use in the elaboration of all kinds of sandwiches and as an accompaniment to typical meals.
Let’s talk a bit about the recipe:
Regardless preparing this bread is simple, there are some tips or recommendations regarding its preparation. The ingredients are frequently used and just a few, easy to find in any market. In addition, you will always have the alternative of replacing any of them according to preference or need.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
The fat used in this opportunity is sunflower oil. But you can substitute butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
About the preparation:
First, the consistency of the dough must be left with the right amount of liquid, so when stretching an excessive amount of flour will not be necessary. Secondly, it is about the kneading, since it must be enough for the gluten to develop, obtaining as a result a smooth, soft and elastic dough. Finally, the leavening time must be respected.
Once the dough has risen, it is divided into as many parts as desired. Therefore, each one of them is rolled up and left to rest for about 10-15 minutes so that it relaxes and does not generate resistance when stretching. Then take a ball of dough, flatten a little with your fingers and stretch it in a circular shape with a rolling pin, avoiding any kind of folds or breaks.
To speed up cooking times, as the dough buns stretch, place them on a tray and cover them with plastic wrap. In this way the dough does not dry out or break with the air while the other dough buns are stretched. And so you can bake several breads at the same time without puncturing and puffing up during baking.
Likewise, it is a good way to proceed to let the already stretched dough rise and thus allow to obtain breads with thicker walls. On the contrary, you will get loaves with the thinnest puffed part, which can become brittle and puncture during baking. Also as a consequence of being finer, it breaks easily when cutting.
Finally, the whole wheat arabic bread is cooked in a strong oven, at a temperature above 230 °C – 446 °F. If not, it doesn’t puff up during baking, which is an important detail to keep in mind. To obtain a soft and flexible bread, it must be removed from the oven when it seems puffy. In fact, being white also allows it to be toasted later if desired.
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