- Wheat Flour – 4 Cups
- Warm Water – ½ Cup
- Yeast – ½ tsp
- Sugar – 1 dessert spoon
- Milk – 1 Cup
- Oil – 1 Tbsp
- Salt – As Required
- First of all, dissolve the yeast in the warm water followed by adding sugar and allow it to rest for some ten minutes of time. By that time, you will notice that it has started to turn frothy. Well, now mix it along with the wheat flour and salt. Into this mixture, gradually add the milk and knead it to form a consistent dough. During the process of kneading, make sure that you have placed it in a lightly floured place. This will add a bit of softness to the dough and this process is really important for getting soft kuboos. Into this dough, add the oil and after mixing it very well, cover it off with a wet towel. Keep it aside for the next two hours of time. Also, you are required to keep it in a warm place. After the prescribed amount of time, you will get to see that the dough has doubled its size and then go for a simple kneading process. Well, now you can make out medium sized round balls out from the dough and roll them using your regular chapatti roller.
- While rolling the dough balls, ensure that the rolls have at least double the thickness compared with that of regular chapattis. You can dust wheat flour for easing the process of rolling them. Up next, heat up a non – stick pan on a medium flame and when the pan have attained enough heat, place the kuboos on it. After some ten seconds of time, flip it to the other side. Continue the process of flipping to each sides until you start to see them puffing up. When it is puffed up, remove them from the pan. Like this way, prepare out with the rest of the balls as well. Kuboos tastes really great when served along with any regular chapatti curries
- Wheat Flour: 250 Grams
- Active dry yeast: 1 Teaspoon
- Sugar: 2 Teaspoons
- Warm Water: 1 1/2 Glasses
- Salt as required
- Oil/butter: 1 Tea spoon
- Dissolve sugar and yeast in ½ cup of warm water and keep it for 10-15 minutes.
- Take wheat flour in a bowl with required salt. Add the yeast-sugar mixture. Mix them well and prepare smooth dough with the addition of required warm water. Knead the dough for about 5 minutes to make it softer. The dough should be smooth enough but not sticky. Add water according to that only.
- Apply a layer of oil on top of the ball like dough. Keep the dough for 3-4 hours in a closed vessel preferably in a warm place for proper fermentation. Also cover the dough with a kitchen towel.
- The dough doubles its size and becomes softer after fermentation.
- Make small balls from the dough and keep it for another 10 minutes under the same condition.
- Roll the small balls by dusting with wheat flour to get round shape as we do for chapathi or poori. But the thickness should be double than chapathi.
- Heat tawa and place the kubuz on it. Bubbles will come up; turn it and keep it for few second till small bubbles come up. Take kubuz from tawa and place it directly on flame (as do for fulka). It puffs up soon. Cook both the sides and then take out from flame. Do the same for other kubuz and serve hot.
Credits to: livelyrecipes.com/arabian-bread-detid70 ; breakfastrecipeideas.com