El pan árabe es un pan muy delgado y redondo que se caracteriza por ser flexible y carecer de miga.
Arabic bread is a very thin and round bread that is characterized by being flexible and lacking crumb.
Originario del medio oriente el pan árabe se ha extendido a lo largo del mundo gracias a que es un ingrediente indispensable para elaborar el tan afamado shawarma.
Originally from the Middle East, Arabic bread has spread throughout the world thanks to the fact that it is an essential ingredient to make the famous shawarma.
Se elabora con tan solo 5 ingredientes, es una receta muy fácil y practica, ademas podemos almacenarlos en nuestro congelador por muchísimo tiempo sin que pierdan su frescura.
It is made with only 5 ingredients, it is a very easy and practical recipe, we can also store them in our freezer for a long time without losing their freshness.
En Venezuela el pan árabe se usa mayormente para los shawarmas, pero también lo consumen mucho las personas que están a dieta, para evitar hastiarse de miga y corteza.
In Venezuela, Arabic bread is used mostly for shawarmas, but it is also consumed a lot by people on a diet, to avoid getting fed up with crumbs and crust.
Vamos a la receta!
Let's go to the recipe!
⏰Tiempo de preparación: 30 min
🍴Dificultad: fácil
👩Cantidad: 6 panes
⏰Preparation time: 30 min
🍴Difficulty: easy
👩Quantity: 6 bread
| Ingredientes | Cantidad |
|---|---|
| Harina de trigo | 500 gr. |
| Agua | 250 gr |
| Levadura instantanea | 10 gr. |
| Aceite | 45 gr. |
| Sal | 10 gr. |
| Ingredients | Quantity |
|---|---|
| Wheat flour | 500 gr. |
| Water | 250 gr |
| Instant yeast | 10 gr. |
| Oil | 45 gr. |
| Salt | 10 gr. |
- Agregamos harina de trigo y sal en el bowl, removemos con la mano para integrar los ingrediente, por ultimo añadimos el agua que esta mezclada previamente con la levadura.
Add wheat flour and salt in the bowl, stir with your hand to integrate the ingredients, finally add the water that is previously mixed with the yeast.
- Amasar por 1 minuto e incorporamos el aceite, seguir amasando por 6 minutos mas hasta obtener una masa lisa.
Knead for 1 minute and add the oil, continue kneading for 6 more minutes until a smooth dough is obtained.
- Dejar reposar la masa por 1 hora cubierta con un plástico.
Let the dough rest for 1 hour covered with plastic.
- Transcurrida la hora dividir la masa en 6 partes iguales, cada trozo debe tener 115 gramos aproximadamente.
After the hour, divide the dough into 6 equal parts, each piece should have approximately 115 grams.
- Enharinar el mesón y el bollo de masa.Con suficiente harina para evitar que se adhiera al mesón.
Flour the counter and the bun with enough flour to prevent it from sticking to the counter.
- Con ayuda de un rodillo estirar la masa dándole la forma circular característica de los panes árabes. La masa debe quedar de 1 mm de grosor aproximadamente.
With the help of a rolling pin, stretch the dough giving it the characteristic circular shape of Arab bread. The dough should be about 1mm thick.
- Meter al horno bien caliente por unos segundos, la masa se va a inflar haciendo la forma de un globo, de esa manera ya sabremos que esta listo. Yo tengo un horno de piedra y lo pongo directamente sobre ella, ustedes pueden usar una bandeja o pueden hacerlo en un sarten perfectamente.
Put in the hot oven for a few seconds, the dough will inflate making the shape of a balloon, that way we will know that it is ready. I have a stone oven and I put it directly on it, you can use a tray or you can do it in a pan perfectly.
- Sacar del horno y dejar enfriar sobre el mesón. Podemos consumirlo recién salido del horno o podemos almacenarlo en congelador envuelto en bolsas plásticas para usarlo en futuras recetas.
Remove from the oven and let cool on the counter. We can consume it fresh from the oven or we can store it in the freezer wrapped in plastic bags to use it in future recipes.
Excelente receta @adriana2001 estos panes árabes se ven super para realizar unos shawarmas 💕💕💕💕 gracias por compartir como realizarlos.
!discovery 30
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