Time for some word play! The Khubz were beaten by the Mets! Woot Woot! I can just tell there is going to be a Mets tweet somewhere in here, because it’s World Series time! Now let’s eat the Khubz!
Khubz (Are not going to the world series.)
2 1/2 tsp of dry active yeast,
1 1/4 cup of lukewarm water (Did you know that warm water’s name is Lucas?)
A pinch of sugar (With a cup of tea),
3 3/4 cup of bread flour, (No, not just flour bread flour)
1/2 tsp of salt (No peppah),
And 2 tbsp of vegetable oil.
So first, you put the sugar and the yeast into the lukewarm water in a cup (Did you know that Lucas has been married and has 3 kids named David, Daniel, and Yoenis?) And let it dissolve and put it in a bowl. Then you have to sift the salt and the flour. Do it multiple times, kind of like Cubs put a big SIFT on Lucas Duda! After you do that, add the sifted flour and salt (and maybe the Cubs defense) to the dissolved yeast and sugar. Now you have to knead the mixture until it’s nice and soft, and yes, you need to knead it. After it’s nice and soft, add the veggie oil and knead it for 15 minutes (It’s a workout!)
Now put the dough back in the bowl, rub it all over with an eensie weensie bit of Olive Oil, cover it with a damp cloth in a warm area, and it’s time for another magic trick
Now wait 1 1/2 hours and…
Your dough has doubled in size! Congratulations! Let’s celebrate by kneading some more! 5 minutes in fact! Woot Woot! Now break into tennis ball sized balls and put each of them on a floured counter and rollem flat. That’s flour power!
Now dust them with flour and put them a few inches apart, as you can see in the picture. Now let’s let them rise for another hour.
BUT WAIT! About 40 minutes in, preheat the oven to FIVE HUNDRED FREAKING DEGREES! Don’t be surprised if the smoke alarm goes off. Then oil a baking sheet. Wait 10 minutes and then put the oiled baking sheet in the stove (This ruined one of ours, it’s risky business). Now when the dough is done rising, put them all on the baking sheet in the oven rather quickly. Like, really quickly. Then let them cook for about 6 minutes, more if they aren’t brown yet, and serve!
- 2 1/2 tsp dry active yeast
- 1 1/4 cup lukewarm water
- A pinch of sugar
- 3 3/4 cup bread flour
- 1/2 tsp salt
- 2 tbsp vegetable oil
- Dissolve the yeast and the sugar in about a half cup of the lukewarm water. Let stand until frothy.
- Sift the flour together with the salt and add the yeast mixture. Knead by hand until the dough is soft, adding water as necessary. Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
- Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
- Punch down and knead for another five minutes or so. Now break the dough into tennis-ball sized portions. Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick. Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising. Let rise for another 30 to 60 minutes.
- Oil two large baking sheets. Preheat your oven to 500 degrees. About 10 minutes into the preheating, put the sheets in the oven. Leave them there for another 10 minutes.
- Now open your oven and quickly transfer the dough balls onto the baking sheets.
- Bake for 6 to 10 minutes. When the breads are lightly browned, take them out. Let cool.
- Each piece should have formed a pocket while baking.