Arabic bread – the recipe from Cuoche ma buon

Arabic bread, pita or batbout is a type of round leavened bread that is very easy to make, very widespread in the eastern Mediterranean and the Arab world. It requires ingredients you probably already have in your pantry. It is a type of bread that can be cooked both in the oven and in a pan, round, very soft and flattened. In our Arabic bread recipe, the pan will gradually become hotter as it cooks. We advise you to lower the heat slightly, keeping it medium-high to have uniform cooking without the risk of obtaining bread that is cooked on the outside and raw on the inside.
In this way, a pocket is created inside the bread ready to accommodate succulent fillings such as homemade kebab with tzatziki sauce, salads, hummus, grilled vegetables or falafel. It is made with and without yeast, however obtaining two different products: without the use of yeast you will obtain a bread that is very similar to a piadina. Preparing Arabic bread is really simple, we cooked it in a pan and in just a few minutes we created a bread with little crumbs, light and versatile in its uses.


Kitchen Arabic, Mediterranean
  • 500 g farina 0 sifted
  • 300 ml water
  • 6 g fresh yeast or 2 g granular yeast
  • 25 g extra virgin olive oil
  • 10 g sale
  • 1 teaspoon sugar

It will also serve you

  • extra 0 flour for the work surface
  • no stick pan

  • rolling pin

  • In a small bowl, dissolve the yeast in slightly warm water, add the sugar, the oil and mix everything until the yeast has dissolved.

  • In another large bowl, add the flour, add the water with the yeast and start kneading by hand or with a mixer. Before finishing the dough, add the salt.

  • Transfer the dough to the work surface and knead it on all sides for 10 minutes, using some flour if necessary. You should obtain a compact and elastic dough.

  • Transfer the dough into a bowl, cover with cling film and let rise for about 2 hours. The dough should double in size.

  • At the end of the leavening, turn the dough onto a lightly floured work surface and knead it briefly. Divide into pieces weighing 85 g each and form into balls. As soon as you have finished, leave them on the work surface covered with a cloth. Let rest for 30 minutes.

  • Once the necessary time has passed, roll out the balls and crush them gently with your hand. Then, use the rolling pin to form discs with a diameter of approximately 15 cm and a thickness of 5 mm.

  • Place them on baking paper covered with a clean cloth, they will have to rise for another 30 minutes.

  • Cook the bread discs as soon as they are ready: place a non-stick pan on the heat and heat it well over a high heat; place the disk of dough on the pan and wait for it to swell at the edge; turn the disc a couple of times until it cooks slightly on both sides. The dough will have to swell as well as coloring. It will take about 2 minutes per side.

  • The pan will get hotter and hotter as you cook all the discs. We advise you to lower the heat slightly, keeping it medium-high, this way you will have uniform cooking without the risk of obtaining bread that is cooked on the outside and raw on the inside. Place them one on top of the other covered with a cloth, so as to retain the humidity and remain soft.

  • As soon as it is ready, cut the bread on one side and fill as desired, or serve it as an accompaniment to the meal.

For cooking in the oven: place the leavened bread discs on a baking tray lined with baking paper. Bake in a preheated oven at 250°C for about 10 minutes on the intermediate level. They should not brown too much but remain slightly white. As they cook you will see them magically swell.
Arabic bread can be frozen for a few months. Before using it, defrost it at room temperature, heat it slightly in the microwave and fill it as desired.


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