From this bread product and all kinds of fillings, you can make rolls, rolls, envelopes, pies and even strudel. No shawarma and even shawarma will not do without pita bread. In a word, without this important component of oriental cuisine it is difficult to imagine what we would eat today for a snack.
Pick your recipe
You will need
-
- 750 ml flour
- 2 tsp dry yeast
- 1 teaspoon of salt
- 1 teaspoon sugar
- 250-350 ml of warm water
- 1 teaspoon vegetable oil
Instruction manual
1
Sift flour into a large bowl. Add yeast, sugar, salt. Pit in the center of the mixture. Gradually pour all the water into it.
2
Need to knead the dough. Pour flour into the funnel from the sides of the bowl. Knead the dough with your hands. If the flour does not interfere with the dough, add a little water.
3
Remove the dough from the bowl. Sprinkle a little flour on any flat surface. Knead the dough here until it sticks to your hands.
4
Moisten the finished dough with water and vegetable oil. Close it in a plastic bag, leave it on the table for 90 minutes.
5
Remember the “approached” dough and divide it into the number of parts you need. Roll out pieces 2 mm thick. Give them the shape of a circle or square. To prevent the dough from drying, cover the rolled pieces with a damp cloth.
6
As much as possible and without using oil or any other fats, heat a pan or an inverted baking sheet. Do not reduce the gas, and if necessary, then even increase it. Fry each pita bread on each side for 20-60 seconds (depending on size).
7
Ready-made pita breads can be stored in a closed plastic bag.
note
If you will bake pita bread in a pan with a diameter of 24-26 cm, divide the dough into 16 parts. If you plan to fry them on an inverted baking sheet and a larger size, then divide the dough into 6-8 pieces.
Useful advice
The water used in making the dough for pita bread must be warm.
The dough for future pita bread should not be thicker, but not thinner than 2 mm (otherwise it will either not fry or become very dry).