The Arabic bread It is a typical leavened bread of the areas in Turkey, Egypt, prepared with few ingredients: water, yeast and flour. Arabic bread has a round shape and is fairly small in size, it is soft after cooking grows, lending itself well to the filling.
Arabic bread is originally cooked directly on the stone (a bit 'as it happens with our very traditional Neapolitan pizza) at very high temperatures. Once cooked the bread must be closed in the cloth bags or in any case it will have to be kept closed, in this way the bread will remain soft, absorbing all the moisture contained in it, which is released in the drying phase.
This soft Arab bread is particularly suited to being stuffed at will, with all the ingredients that you like, so it can go to replace traditional sandwiches that are perhaps more accustomed to consume in our kitchen.
Read also how to make pita bread
How do the Arab bread
Arabic bread is a typical soft bread of Turkey and Egypt areas, soft, ideal to be stuffed.
Ingredients (11 rolls)
- To prepare Arabic bread brought together in a bowl the flour, the salt and the water in which you have dissolved the yeast.
- Knead the ingredients, by hand or with a planetary, until you get a soft and elastic dough, which comes off the sides of the bowl.
- Form a ball and place the dough in a bowl to rise in a warm place for a couple of hours or until doubled.
- Take back the dough and transfer it on a work surface, divide it into 11 parts of the same size, so each crushed with a rolling pin to flatten to 1 cm, forming circles of about 10 cm in diameter.
- Arrange the rolls on a baking sheet and let rise for half an hour, then bake in preheated oven at 220 degrees for 10 minutes, will be white enough.
- Your Arabic bread is ready, throw him into a canvas bag and keep it closed until it has cooled completely.