Lebanese · Nationwide · snack

Khubz Arabi (Lebanese Pita Bread)

خبز عربي

Khubz arabi — Arabic bread — is the everyday staple of the Lebanese table, baked in a screaming-hot oven so steam puffs each round into a hollow pocket in under three minutes. This half-whole-wheat version keeps the soft, slightly chewy character of the original while adding fiber and a gentle nuttiness. Tear it to scoop hummus, wrap it around kafta, or simply eat it warm with labneh and olive oil.

• active dry yeast

  2 1/4 tsp

  7g

• warm water (105–110°F / 40–43°C)

  1 1/4 cups

  300ml

• granulated sugar

  1 tsp

  4g

• whole-wheat flour

  1 1/2 cups

  180g

• all-purpose flour

  1 1/2 cups

  180g

• fine sea salt

  1 1/4 tsp

  7g

• extra-virgin olive oil

  1 tbsp

  15ml

1. 01

   8 min

   Proof the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir briefly and let stand 5–8 minutes until foamy on top. If it doesn't foam, your water was too hot or the yeast is old — start again.

2. 02

   4 min

   Mix the dough: Add the olive oil to the yeast mixture. In a separate bowl, whisk together the whole-wheat flour, all-purpose flour, and salt. Add the flour mixture to the yeast mixture all at once. Stir with a wooden spoon or run the stand mixer on low with the dough hook until a shaggy dough forms, about 2 minutes.

3. 03

   10 min

   Knead: By hand on a lightly floured surface, knead the dough for 8–10 minutes until smooth, elastic, and only slightly tacky — it should spring back slowly when you poke it. By stand mixer, knead on medium speed for 6–7 minutes. The whole-wheat flour makes this dough a little denser than an all-white dough; that's normal.

4. 04

   60 min

   First rise: Shape the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot (75–80°F / 24–27°C) for 60 minutes, until roughly doubled. A turned-off oven with just the light on works well.

5. 05

   30 min

   Preheat aggressively: Place a heavy baking sheet, pizza stone, or cast-iron griddle on the middle rack. Preheat the oven to its highest setting — 500–550°F (260–290°C) — for at least 30 minutes. The surface must be blazing hot for the bread to puff.

6. 06

   15 min

   Divide and rest: Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 85g / 3 oz each). Roll each piece into a smooth ball, cover loosely with a towel, and let rest 10–15 minutes. This short rest relaxes the gluten so the dough rolls out without springing back.

7. 07

   8 min

   Shape: Working with one ball at a time (keep the others covered), roll each into a round about 7–8 inches (18–20cm) across and 1/8 inch (3mm) thick. Aim for even thickness — thin spots won't puff, thick spots stay doughy. Lay the rolled rounds on a sheet of parchment or a lightly floured surface while you finish the rest.

8. 08

   12 min

   Bake in batches: Carefully slide 2–3 rounds directly onto the hot baking surface (use a peel, a flat baking sheet with no lip, or parchment as a sled). Bake for 2–3 minutes. The rounds should puff dramatically into balloons — that's the pocket forming. Remove when just barely golden and still soft; they firm up as they cool. Repeat with remaining rounds.

9. 09

   5 min

   Cool: Stack the finished pitas and wrap immediately in a clean kitchen towel. The trapped steam keeps them soft and pliable. Let cool at least 5 minutes before serving. If any rounds didn't fully puff, they're still delicious — just cut them open carefully with scissors to create a pocket.

Reheating · Bread keeps 2 days at room temp in a paper bag. Refrigeration stales it faster — freeze instead.

Source: foodkeeper