Kubboos is an Arabian flat bread made with wheat flour or all purpose flour(Maida). Before, kuboos was more familiar for malayalees who had a Friend or relatives at Middle East. But now it is in for everyone. Given here is an easy to make recipe. Kubboos is usually baked in hot oven, but here we are going to prepare it in a flat non-stick pan.
Ingredients:
Maida / all purpose flour – 4 Cup
Wheat flour for dusting and rolling – ½ Cup
Warm water – 1 Cup
Yeast – ½ tsp
Sugar – 2 tbsp
Salt – to taste
Water as required
Method
Dissolve yeast in ½ cup of warm water (make sure that the water is not too hot) along with sugar and let sit for 10 minutes.
Combine All purpose flour, yeast dissolved water and salt in a mixing bowl. Gradually add water and mix it well with your hands until a dough consistency has formed. The dough should be smooth and firm but not stiff (add more water or flour, depending on the absorbency of the t flour).
Place the dough on to a lightly floured working surface and knead it well (approximately 5 minutes) with your hand till it is soft and smooth. The perfect kneading makes the kubboos soft and puffy when it is cooked.
Cover the bowl with kitchen towel. Keep it in a warm place for minimum 2 to 3 hours and let rise until doubled in size.
When the dough rises almost double in size, knead it briefly. Make equal sized balls from the kneaded dough and keep it covered with the kitchen towel for another 10 minutes.
Roll the balls like chappathi to get round shape (almost double the thickness of chappathi) using a roller by spreading wheat flour over it.
Heat a flat non-stick pan on medium flame, place the kuboos on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Now press it using a spoon as shown in the below figure so that it puffs up.
Turn it again and press it. Remove from the pan when it puffs up.
Keep it warm by covering it while cooking the remaining kuboos.
Serve it hot with any curry as you like.
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