Pita bread is the national Caucasian bread. The Georgian variety of pastries is more magnificent than Armenian, and is suitable for quick pizza. This is a thick yeast dough cake, often with sesame seeds.
Pick your recipe
You will need
-
- 1 kg of flour;
- 80 grams of yeast;
- 10 grams of salt;
- 100 grams of cornmeal;
- 1 egg
- 10 grams of granulated sugar;
- 30 ml of vegetable oil;
- 50 ml of water;
- 200 ml of yogurt;
- a baking sheet;
- oven.
Instruction manual
1
Pour cold water into an enamel bowl. Pour ten grams of dry yeast there, mix. Alternatively, you can use pressed yeast, but they must first be soaked. Put granulated sugar. Leave on for five minutes. Take a sieve, sift the flour with salt, add to the resulting composition.
2
Pour yogurt and butter into the contents of the bowl. Mix with the rest of the ingredients and leave for thirty minutes. Knead soft dough, it should stick off your hands. You can lubricate your palms with cold water - this will facilitate the cooking process. Cover the container with a towel.
3
Divide the resulting raw material into three equal parts. Sprinkle flour on the cutting board and put the dough on it. Georgian pita bread should not be thin, so roll it with a thickness of at least one centimeter. You can just knead the dough with your hands on the surface of the sheet.
4
Lubricate the baking sheet with butter, spread the dough and let it stand for another 40-60 minutes. Beat the egg with a whisk or mixer, add butter and sugar. Brush the surface of the cakes with a brush. Heat the oven to two hundred degrees, put them inside and wait five to six minutes. Remove the pita bread, sprinkle with cold water on top, and set again to bake for no more than five minutes. This technique will allow the crust to remain crispy and will not allow it to dry during cooking.
note
If you add sesame, do it just before baking. Pita bread can be used for sandwiches, as an independent dish, for example, with barbecue. Georgian bread cannot be rolled up - this is its main difference from the Armenian variety of flour products.
Useful advice
When preparing pita bread, try not to close the oven door for the first three minutes, then close it, and when sprinkled with water, put it inside again and do not open until ready. Put the pastries on a wooden board and cover with a cloth. You can eat the product in forty minutes.
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