Recipe of Pita bread
Today we teach you how to prepare a wonderful roll, pita bread, a type of soft, slightly fermented flatbread made of wheat flour, for consumption in the Mediterranean area, especially in the Near East, occasionally cooked on the walls of the oven and reminiscent of the crust of pizza. Its data is very old, it has been eaten for thousands of years and its soft and crumbless texture makes it ideal for taking care of the line and filling it with
whatever you like best
Servings
15
Preparation
40 min
Cooking
15 min
Calories
121 kcal
How to Make Pita bread
Instructions
- Activate the yeast by mixing the milk with the flour, sugar and yeast. Let it ferment for 10 to 15 minutes.
- Make a volcano with the flour, smoking the center. Pour the oil and salt around the volcano; in the center add the activated yeast.
- Add water, little by little until you get a semi-pasty texture.
- Knead it and put it in a bowl covered with film in a warm place.
- Leave it until it doubles in size, this can go from one hour up, depending on the season and temperature.
- Stretch the dough to degas it and start forming small balls.
- Using a kitchen stick, crush and then cut the round dough. It should not be too thin.
- Place the rolls on a baking sheet and cover them with a kitchen towel and let them rise.
- Preheat the oven to 250º C for 10 minutes
- Bake at 200ºC for 10 to 15 minutes or until golden brown, heat up and down.
- Tip: Put the tummies in a bag, close it and let them cool down inside it. This way, when you take them out, you can open them very easily with the knife, since the bag helped to retain their moisture.
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