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 agentsI 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 partsNote:- 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 thicknessNote:- 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 paperNote:- "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°cNote:- 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 carefullySaftety 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.