Recipe for Pita Bread/Arabic Bread/Flat Bread/Kuboos

• In a glass bowl, add 1 cup water and heat it in a Microwave for 10 seconds. If you dont have a microwave, just heat water in a small vessel but dont bring it to a boil.

  Note:- the water should be lukewarm and not hot or else the yeast won't get activated.
  
• Add the other ingredients mentioned under the Yeast Activation section and give it a gentle stir and keep it in a warm place for the yeast to get activated.

  Note:- Yeast requires something to feed on and Sugar and Flour are the best agents

  I keep this mixture either in the kitchen cabinet or inside the microwave or Oven with the light on
  
• Simultaneously, In a wide bowl, add the Wheat flour, Garlic powder, All Purpose Flour and Salt and mix it well
  
• Add the yeast mixture, to the dry ingredients along with 1/4 cup oil

  Note:- The yeast mixture should be added only once it froths up. If it doesn't froth, do not use the yeast mixture. If it doesn't froth, it could either be because the water was too hot or the yeast was old. You will have to start the yeast activation process again.
  
• The activated yeast looks like this
  
• Bring all the ingredients together to form a dough and continue kneading the dough for 5-8 minutes

  Note:- Initially the dough will be slightly difficult to handle since it will be sticky. You can dust some flour little by little and knead the dough.

  The dough should be soft and not tough. Softer the dough better will be the results
  
• Grease a large bowl with oil and place the dough into the greased bowl
  
• Lightly brush oil on the dough and cover the bowl with cling wrap, cloth or plate
  
• Place the bowl in a warm place (you can keep it inside the oven or microwave with the door shut)and let the dough rise. It should double in size.

  It will take about 2 hours.

  This process is called proofing
  
• After 2 hours, the dough will double in size and look something like this.Transfer it on a lightly floured kitchen surface
  
• Deflate the dough and gently knead it for 5 minutes
  
• Cut it into 12 equal parts

  Note:- I have made 6 parts as I was running out of time to bake two rounds of bread. But with this quantity, I usually make 12 pcs
  
• Gently fold each part and shape them into balls
  
• Now, with the help of a rolling pin, roll each ball into discs of 5-6 inches in diameter and 1/4 inch in thickness

  Note:- Do not roll them too thin or too thick or else the pitas won't puff while baking.
  
• On a large tray(we name this "Tray 1"), place a sheet of Parchment paper
  
• Place the rolled out discs on the parchment paper

  Note:- "Tray 1" should be of the same size as that of the baking tray (we will name the baking tray "Tray 2") on which we'll bake the Kuboos
  
• Keep "Tray 1" with the discs inside the oven with the door closed or in any warm place, for about 30 minutes for the second round of proofing
  
• After 30 minutes, remove "Tray 1" and keep it out & Turn the oven on(top and bottom heating)and turn up the temperature to the maximum temperature to 250°c

  Note:- For the kuboos to puff up, the oven has to be extremely hot.
• Place "Tray 2" on the bottom most rack of the oven and let it pre heat for 10 minutes on 250°c
  
• After 10 minutes, remove "Tray 2" from the oven and transfer the parchment paper with the discs from "Tray 1", on to the hot "Tray 2"

  Note: At this stage, the discs should not be disturbed. There should be absolutely no direct contact with the discs or else there are chances of it getting deflated and it will not puff up while baking. Hence, the parchment paper should be transfered carefully

  Saftety tip:- Please ensure to use baking gloves
  
• Now, place Tray 2 with the discs in the bottom rack of the oven and allow it to bake on maximum temperature for 10 minutes
  
• Remove the kuboos.

  Note:- The kaboos is supposed to be thinner than what you see in the picture. Since I've divided the dough into 6 parts, the kaboos are thicker than usual.
  
• Transfer the Kuboos into a cloth and keep it wrapped for 5 minutes.
  

Method 2 of Making Kuboos is by frying it on a pan

• Take a Flat Pan and place it on High flame
  
• Once the Pan turns hot, transfer one rolled out kuboos disc(after the second round of proofing) on the Hot pan
  
• As soon as you see bubbles forming on the other side, flip the kuboos
  
• Again when you see bubbles on the other side, flip it
  
• Now as soon as you flip it again, you will notice the kuboos puffing up and rising
  
• Flip it one more time and transfer it into a basket or hot case with a cloth and wrap the kaboos

  Note:- Wrapping the kaboos in a cloth will keep it soft and fresh
  
• Follow steps 2-6 and fry all the kaboos
  
• Enjoy these hot Pita pockets with Chicken roast or Hummus or Garlic paste! It tastes Yummm!
  

Notes

• To transfer the rolled out disc on to the pan, just hold the bottom of the parchment paper(where the disc is) and place your palm on top of the disc and transfer the disc onto your palm and from your palm onto the pan. In this way, the disc doesn't get deflated nor will there be any pulling or stretching of the disc

  Tip:- If you're a right hander, your right palm will be below the parchment paper and your left palm on top of the disc
  
• If the Kuboos doesn't puff upp completely, just gently press the flat side down with the help of a flat spoon. It will start puff up
  
• Please ensure your nails are cut. Any scratch or the slightest hole in the rolled out disc will result in the kuboos not puffing up

  This is what I've experienced while transferring the discs, hence Im sharing it! May sound funny, but true!😅

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