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Arabic Bread – خبز كماج

  • Author: Wafa Shami


  • 3 1/4 cups all-purpose flour
  • 2 tablespoons instant yeast
  • 1 teaspoon sugar
  • 1 cup of warm water
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil


  1. Mix yeast with half a cup of warm water until yeast fully dissolved, then add sugar and set aside for 2 minutes.
  2. Place flour in a large bowl, add salt and pour in mixed yeast and the second half of water.
  3. Knead together until you have a smooth dough. With your hand rub all over the dough with some olive oil. Cover the dough with wrapping paper and a blanket and leave for an hour until it has risen.
  4. Preheat the oven to 500 degrees F.
  5. Once risen, cut the dough into 6 to 7 equal ball shapes and place them on a sheet or baking tray, cover and let them sit for another 10 minutes.
  6. Take each ball and flatten with a rolling pin, and lay on a baking tray, keep the dough after flattened for another 10 minutes. Then place the baking tray in the oven for 5 to 7 minutes or until the pitas have puffed up.
  7. Once out of the oven let bread completely cool off. Bread can be stored in a zip bag in the freezer to maintain freshness.

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