Oatmeal pita (Pizza maker Princess 115000)

Oatmeal pita (Pizza maker Princess 115000)

Category: Yeast bread

Ingredients
instant oatmeal	150gr
semolina	100gr
boiling water	250 ml.
milk	100 ml.
yeast	1h l.
salt	1h l.
sugar	1 st. l.
vegetable oil	2st. l.
flour	250gr.

Cooking method

• Mix the groats and pour boiling water over. Leave to swell for 10 minutes.
• Add yeast, sugar, salt and butter, stir. Add flour and warm milk. Mix everything, cover with a towel and put in a warm place for proofing for 1.5-2 hours.
• 
• Divide the dough into 6 pieces. Roll each as thin as possible, then fold it with a handkerchief many times and roll out a cake with a diameter of 10-12 cm.
• Warm up the Princess and put the cakes in it, 3 pieces are placed at a time.
• 
• Bake for 5 minutes.
• 
• Turn over and another 3-5 minutes.
• 
• Pitas are crispy on the outside and soft and porous on the inside.
• 
• 
• Bon Appetit.

The dish is designed for

6 pcs.

Time for preparing:

2h + 20min.

Cooking program:

Pizza maker Princess 115000

[Lena!]

Lena! Such magnificent cockerels! Delicious for all times and requests!

[Mikhaska]

Mikhaska, Irina, Thank you
Most importantly, it is very fast and easy. I always have dough in the refrigerator, you can even roll them cold and bake them.

[Lena!]

Lena! About the refrigerator you added a lot! And, one more thing: you write that "oatmeal". Is it cereal, not oat flakes? I have not seen instant groats on sale here.
Perhaps then you can get by with Hercules?

[Irina]

Irina, on my box it is written Instant Oatmeal and even at the bottom of the clock and 1 minute is written. Although it looks like ordinary oat flakes.
And if you make from rolled oats, then after pouring boiling water, you need to either close the bowl with a lid or wrap it up so that it is well steamed.

[bukabuza]

bukabuza, Elena, thanks for the recipe. I just baked pita according to your recipe. And a very convenient option if there is almost no flour in the house, but there is enough semolina and oatmeal. I added half of the corn flour on my own. It turned out delicious and puffy.

[Vladimirovna]

VladimirovnaI'm glad you like pita
The recipe was invented mainly for this reason, I had little flour, so I replaced it with cereals, now I always have this version of the dough in the refrigerators, I really like it.
The main thing that is convenient in the dough is its kneading, I knead it with an ordinary fork.

Helen, how did I miss such a good recipe? Thank you, very relevant to me now

[Oksana]

Oksana, I really like such cakes, I always have dough in the refrigerator, and most importantly, you can take any cereal, I often make it with 7 cereals.

[Elena]

ElenaHave you tried it on one buckwheat?

[bukabuza]

bukabuza, Lena, bookmarked! Great idea!

[Oksana]

Oksana, and I tried it on buckwheat, only on flakes, I somehow bought it for my own, but they didn't eat it, I put it on flat cakes. If I am not mistaken, then in the topic on chapatnitsa I showed and talked about them.
You can do it on ordinary cereals, you just need to steam them and punch them with a blender until smooth.

I found

Girls, today I fried buckwheat cakes with cheese, it turned out so tasty, I have two small pieces of slamzel and still asks. Only I took buckwheat in flakes, I bought it for my child to cook porridge for breakfast, and he began to eat. So I decided to stick the cakes with snya. I first poured the flakes 1: 1 with kapit, cooled, added salt and flour, everything by eye so that the dough could be rolled. She kept it in the refrigerator for an hour, rolled the cheese inside, stuffed it and fried it. Delicious, I was even unexpected.

[bukabuza]

bukabuza, Helen, I baked your drinks today, well, they tasted super awesome! Thanks so much for the recipe and in Princess so fast.
Then there is halloumi cheese and a tomato. It's incredibly delicious! made on semolina. buckwheat and oat flakes.
But ... the desired pocket did not work out .. I cut it a little. In my opinion, I did not understand how to properly shape it, what does it mean to fold it with a handkerchief? fold in 2 times, then again and again and again? So?

[Vika]

Vika I am very glad that I liked the pitas, they are very easy to prepare and bake very quickly. I recently switched to oat bran, their taste is not usual, they remind me of rye cakes in some way, mine really like it with soup.

what is handkerchief folding? fold in 2 times, then again and again and again? So?

Yes exactly. Rolled out the cake as thin as possible and fold it in half, then again and again, until the size of the small bag becomes, then you can repeat it again or already form the cake.
I always have this dough in the refrigerator, I bake them right before serving.

I also made dough yesterday and kept it in the refrigerator. Very comfortably!
I will also buy oat bran and will definitely try it!

[Elena]

Elena, thank you! Today I did it with the calculation for breakfasts during the week, so only 4 pieces were put into the freezer, the rest were destroyed instantly with vegetable salad and boiled chicken breast. We puffed up well, the pockets turned out right.

[Ksenia]

Ksenia, how many of them do not do it will still be small. My them both with meat and with sweet filling are wrapped.

[Elena]

Elena, thanks for the recipe. Loved the tortillas. I didn't get pits. In this regard, the question:
1. There is nothing to mold: whether with flour or butter?
2. 5 minutes on each side in my GF at 210 does not work, they will burn. maximum a minute or two. What is your temperature?
3. Close the lid or not?
4. Ordinary semolina M or T?
And although my pockets did not work out, they did not puff up at all, but the cakes were divided well into two parts with a knife. With cheese and sausage, it's a great takeaway. And tasty, and fast, and healthy.
I took it to the catalog.

[Irishkina]

Irishkina, I'm very glad that I liked the recipe.
1. I roll it out on the table with slightly dusty flour
2. I don't even know what the temperature is in the Princess, it seems to me weaker than your GF will be.
3. I close the lid.
4. I use different mannka as it is in stock.

[Irishkina]

Irishkina, I'm very glad that I liked the recipe.
1. I roll it out on the table with slightly dusty flour
2. I don't even know what the temperature is in the Princess, it seems to me weaker than your GF will be.
3. I close the lid.
4. I use different mannka as it is in stock.

thanks dear for the prompt reply. I'll try again.

I close the lid.

in general ?? not under the shoulder blade? for all 5 minutes?

I use mannka differently, as it is available.

Well, here it is already generally difficult. Semolina or soft M (from which the porridge is boiled) and hard T - well, it goes for pasta. Is your usual one?

I close the lid completely, do not put anything inside. I did it with that and stop semolina, it's just that you rarely find T varieties in nearby stores, and because of this I do it from what is available.

Thank you. I will work on my pocket)))