Homemade Arabic Pita Bread: the 4-Ingredient Recipe for Arabic Bread

Arabic bread is a soft, flattened bread, typical of Turkish and Middle Eastern cuisine, prepared with flour, yeast and water, then cooked in the oven or in a pan. Very similar to pita bread, it is easy, tasty and ideal for an aperitif, filled with hummus or other creams, or as a substitute for bread, to accompany soups and creams.

Unlike unleavened bread, it can be made with or without yeast. In our recipe, we opted for the first version, since the leavening will guarantee greater digestibility and a better yield of the product also for conservation purposes.

To prepare it, all the ingredients are kneaded by hand and, once a homogeneous and smooth mixture has been obtained, all you have to do is wait for the volume to double, divide the dough into four parts and roll out each part to form discs. After cooking – in the pan for 2 minutes on each side or in the oven for 10 minutes -, the result will be a soft and moist bread, which will keep intact even the following day.

Arabic Bread's Origins and Variations

Arabic or Lebanese breads, with their rich history and cultural significance, are staple foods that have been nourishing communities for centuries. In the Arab world, one of the most ubiquitous forms of bread is "Khubz Arabi," also known as Pita in the West. This leavened bread, known for its pocket-like structure when baked, has roots that trace back to the ancient peoples of the Middle East. Khubz Arabi is traditionally baked in a very hot oven, where the steam puffs up the dough, creating a hollow center. It’s a versatile bread, used for scooping up food or as a wrapper for various types of fillings, reflecting the communal and sharing aspect of Arab cuisine.

In contrast, Turkish bread, often referred to as "Ekmek" in Turkey, encompasses a variety of bread types, but is most commonly associated with a soft, fluffy loaf that has a golden, crusty exterior. Turkish bread historically plays a central role in daily life and is a symbol of hospitality and communal unity. The practice of bread-making and sharing in Turkey is deeply ingrained, with traditional bakeries, or "fırınlar," found in almost every neighborhood, emitting the warm, comforting scent of freshly baked ekmek. Over time, these breads have not only sustained populations but have also become integral to the cultural identity and culinary traditions of their respective regions, serving as a bridge between past and present culinary practices.

Tips and Fillings

– To prepare a more rustic Arabic bread, you can replace 50 grams of 00 flour with oat flour.

– If you prepare to make it without yeast, mix water, flour and salt and, once you have obtained a homogeneous dough, let it rest for 30 minutes; then obtain the 4 dough discs and proceed with cooking as indicated in the recipe.

– To make Arabic bread cooked in the oven, heat a tray in a preheated static oven at 464°F/240°C. Then, arrange the dough discs and leave to cook for about 10 minutes.

– If you prefer to not let them swell, brush the discs with a little water. The Arabic bread will be ready when it has taken on a uniform golden color.

– You can fill it with strips of grilled meat, lettuce, tomato, onions and sauces, to make a kebab or gyros, but also with a Greek feta salad or, for a vegetarian and vegan filling, with falafel, tofu and grilled vegetables.

More Bread Recipes You Might Like

Turkish Bread

Homemade Italian Bread

Pide Bread

How to Store Arabic Bread

Arabic bread can be stored at room temperature for 3 days, in a dry place, placed in a paper or plastic food bag. To keep it moist and soft for a long time, just wrap it while still warm with a tea towel. If you prefer, you can also freeze it.

Find out how to make Arabic bread by following the step-by-step procedure and advice.

How to Prepare Arabic Bread in a Pan

Pour the water into a small bowl and crumble the fresh brewer's yeast into it.

Mix the yeast with a teaspoon and let it dissolve completely.

Transfer the flour into a large bowl and make a well. Then, add the yeast dissolved in water to the center.

Start working the mixture, without making it too homogeneous.

Add the salt and continue kneading all the ingredients by hand until you obtain a compact and homogeneous consistency. If the mixture is too wet and sticky, add a little flour.

Let the dough rise in a bowl for at least 2 hours: place it in a dry place or inside the turned off oven, covered with cling film and a clean cloth. After the indicated time, it will have doubled its volume.

At this point, sprinkle the work surface with a little flour and place the leavened dough. Then divide it into four equal parts.

Form each piece of dough into a ball.

Roll it out with a rolling pin until you have a thin disc, about 1 and a half centimeters thick.

Heat a non-stick pan well and place the first disk of dough: keep the flame not too high and cover with a lid.

When bubbles form on the surface and the dough begins to swell, turn the bread over and let it cook for another minute.

The Arabic bread is ready to be enjoyed.