How to make Kuboos
- Dissolve the sugar and yeast in half a cup of warm water and set it aside for ten minutes until you see it foaming slightly.
- Grab a mixing bowl. Pour the all-purpose flour in the bowl and add the frothy warm water and salt to it.
- Knead the mixture with your hands while adding warm milk to it gradually. Keep at it until soft dough has been prepared. Add more milk or flour depending on the texture of dough. It should not be stiff.
- Now pull it out of the mixture bowl and place it on a flat surface with little flour on it. Knead it flat on that surface with your knuckles then make a big ball from it and put it back inside the mixture bowl.
- Brush the dough with ghee or cooking oil then set it aside for a minimum of two hours.
- After two hours, inspect the dough closely to see if it has inflated more than its previous size. If it has, it’s ready.
- Make 12 small balls from the dough.
- Take each ball and roll it like a chapatti or parotta to get a round shape. Make sure the sides and centre of the dough are completely flat.
- Heat up a non-stick pan on medium heat. Once your Kuboos is flat, put it in the pan and let it cook for a couple of minutes while pressing it with a spoon as it swells up. Flip it to cook the other side. Again, wait for a couple of minutes as it swells up. Do the same to the remaining balls of the dough.
- Pull it out and serve it hot with your favorite gravy!
- Kuboos is new to the Middle Eastern Flavor
- It is originally an Arabian dish that is called Khubuz.
It goes by many names in contemporary Middle Eastern, Asian and Italian dishes such as Tortilla Bread, Pita Bread, Panini Bread etc.