Sour dough Sprouted wheat Arabic bread by
ingredients (measuring cup used, 1 cup = 250 ml):
4 tbsp starter
3 cups whole wheat flour
2 1/2 cup warm water
½ tbsp active dry yeast
1 tbsp olive oil
1 tbsp salt
1 tbsp honey
s whole wheat flour
1/2 cup warm water
preparing & rolling the bread:
in a small bowl add ½ cup of the warm water. sprinkle a pinch of sugar. then and the yeast and stir.
keep aside for 10 to 15 minutes at room temperature.
in a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.
after the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough.
keep the dough moist and soft as well as smooth and springy.
place the dough into a greased container or in the same bowl with some olive oil applied all over the dough.
cover with a kitchen napkin and keep at room temperature for for 1 to 1.5 hours.
preheat the oven to 200 degrees C.
once the dough has doubled up, then remnove the dough from the bowl.
put the dough on your working surface & deflate the dough gently.
make medium sized balls from the dough.
dust the working surface with flour and roll each ball into round circles of about 6 inch about ¼ inch thick.
cover the circles with the kitchen towel loosely and let them rest at room temperature for 10 minutes.
baking the pita bread in the oven:
now place them on a greased tray and bake at 400F
for 7 to 10 minutes or till puffed up and light brown.
bake all the pita breads this way.
making the pita bread on stove top:
heat a non stick frying pan or tava.
place the bread on the tava and cover for 2-3 minutes till the bread starts puffing up.
flip the bread the other side and cook for more 2 to 3 minutes.