Kuboos / Khubz / Pita bread
Kuboos / Khubz / Pita bread
- Wheat flour / Atta flour – 4 Cup
- More wheat flour for dusting and rolling – ½ Cup
- Warm water – ½ Cup
- Yeast (Active dry yeast) – ½ Tea spoon
- Sugar – 1 Dessert spoon
- Milk – 1 Cup
- Cooking oil / Ghee – 1 Table spoon
- Salt – to taste
- Dissolve yeast in ½ cup of warm water (make sure that the water is not too hot) along with sugar and let sit for 10 minutes until it is frothy.
- Combine wheat flour, yeast dissolved water and salt in a mixing bowl. Gradually add 1 cup of warm milk and mix it well with your hands until a dough consistency has formed. The dough should be smooth and firm but not stiff (add more milk or wheat flour, depending on the absorbency of the wheat flour).
- Place the dough on to a lightly floured working surface and knead it well (approximately 5 minutes) with your hand till it is soft and smooth. The perfect kneading makes the kuboos/pita bread soft and puffy when it is cooked.
- Return the ball of dough to a bowl and brush it with 1 table spoon cooking oil or ghee. Cover the bowl with kitchen towel or plastic wrap. Keep it in a warm place for minimum 2 hours and let rise until doubled in size.
- When the dough rises almost double in size, knead it briefly. Make 12 equal sized balls from the kneaded dough and keep it covered with the kitchen towel for another 10 minutes.
- Roll the balls like chappathi/poori to get round shape (almost double the thickness of chappathi/poori) using a roller/press by spreading wheat flour over it.
- Heat a flat non-stick pan on medium flame, place the kuboos on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Now press it using a spoon as shown in the below figure so that it puffs up. Turn it again and press it. Remove from the pan when it puffs up.
- Keep it warm by covering it while cooking the remaining kuboos.
- Serve it hot with any gravy type curry.
Author: Shaan Geo
Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
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