Pitta

Category: Yeast bread
Kitchen: Serbian
Pitta

Ingredients

Wheat flour 1.8 - 2 kg
Warm water 1 liter
Salt 2 tsp
Vegetable oil 2 tbsp. l.
Yeast 1 tsp

Cooking method

Dissolve yeast in water, add salt, oil and stir. Pour in flour little by little and knead a soft dough (softer than dumplings). Cover the bowl and place in a warm place for 3-4 hours (knead twice).
Divide into koloboks and roll out flat cakes (cover with a towel and let stand for 1 hour
You can bake in the oven at 230 degrees or in a hot pan: put in a hot pan and heat it up a little, then turn it over, as soon as it starts to puff up, turn it over. Turn over until the pitta is well inflated. Just watch the pitta not burn

Note

Badri Photos

Lola
Pitta for baking

Pitta

Structure:

- 0.5 tsp. yeast
- 0.5 tsp. salt
- 0.5 tbsp. l. vegetable oil
- 500 gr flour
- 250 ml warm water

Preparation:

We put all the ingredients in a bucket of the bread maker (according to the instructions) and put in the "dough" mode. When the dough is ready, we divide it into koloboks (I get 8-9 pieces). Roll each bun into a cake and leave on the table for 40 minutes, covering with a napkin. After this time, we either bake it in the oven or fry it in a hot frying pan: put the cake in the pan and as soon as the first bulges appear on its surface, turn it over to the other side. Pitta will swell, brown on both sides and you're done.

Pitta
Qween
I baked pittas, they turned out as in the photo, but made of stone. Is baking in the oven a mistake? Maybe there is a secret?
Caprice
Quote: qween

I baked pittas, they turned out as in the photo, but made of stone. Is baking in the oven a mistake? Maybe there is a secret?
The oven must be very hot and the pitas are baked very quickly. Try other recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=970.0 Everything will work out. Good luck.
Qween
Caprice, the oven was very hot, baked for about 15 minutes. A lot? Maybe it's better in a frying pan?
Caprice
In a frying pan? Hmm ... try it, but the pan should be dry, very hot and preferably with a lid. Personally, I liked it better in the oven. Pits are baked for no more than 5-7 minutes at the maximum temperature. If more, they become stone.
Qween
Caprice You know, the pittas were not brown in 10 minutes, is that okay?
Let's finish the bread and make a second try, I really like pittas. I ate real ones, I know what they should be, so when I saw lush balls in the oven, I was delighted, but it turned out early.
Gypsy
In my oven, pits also don't turn out rosy. Either ruddy and dry, or white and soft. Apparently the quality of the oven is envious. Try it in a frying pan, I bake in cast iron, it turns out appetizing, soft and ruddy.
light
Gypsy girl - will it work out in a cast iron cart, since there is no cast iron frying pan
Qween
Gypsy , can I open pitta during cooking in a pan?
Is it better to take a high lid?
Gypsy
Yes, you can try the oven in anything. The main thing is that the dishes are dry and well heated, and preferably with a thick bottom. It is better to put the side on which the cake lay and rise, so the correct holes are obtained inside. Cover with a lid, then open, turn over ... when baking a few pieces, you will understand how best it turns out in your dishes.
Caprice
qween, You, nevertheless, try other recipes. In the oven, I got golden, not brown. On the frying pan, they turned out to be stains of some kind ...
Qween
Caprice , and I wanted yours, those who are the second. I decided to make one in the oven, and the other in a frying pan. And then, according to the situation.
badri
Baked in the oven, it turned out as it should - soft and golden. And delicious!
Thanks for the recipe!

1.jpg
Pitta
Milagros
Today I tried to bake a pitta-report: the dough-song, it squeaked under the rolling pin, it turned out better in the pan. And I also made a few mistakes: the mugs need to be rolled small, then it swells well, be sure to close the lid. came out dry in the oven, I think the temperature is not enough. but it tastes like our tandoor cakes, well, of course it tastes better, because it is homemade, but in general I liked it. Thank you !!!!
suxo
Great recipe!
baked in the oven.
the temperature was 250 - 275 degrees
there was no water in the oven
Unfortunately, the second batch was not very successful, apparently did not like that we shifted the pits from the table to the baking sheet.

to be beautiful on top, it is advisable to grease at least a little pita oil.

so.
kneaded the dough
rolled out the cakes
waited 40 minutes
shoved into a preheated 250-275 degrees oven
across 7 minutes got it.

The pits were beautiful and hard, they waited 5 minutes until they cooled down and put in polyethylene package... over time they are soft.
Pitta
Pitta

Antonovka
I did it))))) Pouted The only thing, kmk, for my oven the dough is taut even if I interfere with the "Pelmeni" (or I regret it too much, but the dough is not stirred)

In the morning I will try as it should, now I have stolen a small piece from my husband Photos will also be tomorrow
Gypsy
can anyone be interested to see how pita bread is baked in israel
Suslya
ABOUT! I did pitta! the balloons were inflated too, but the taste turned out ... well, fresh flat cake .... well, no .... I was so upset at first. And then one smart man said that they should be grunted with filling. I quickly whipped up mayonnaise, rubbed the cheese, scolded the salty fish, dill ... cut the pitta and the filling there. Guys, this is just indescribable weight !!!! The husband said that she would always do this, he would take to work, for a snack.
ICQ
I baked them the day before yesterday for dinner (in the oven). AWESOME "pockets"! I stuffed it with wheat porridge in boiled broth and a lot of cheese (I just love cheese). Dined "from the belly" !!!
(I didn't have time to take a picture)
Crochet
Quote: Lola

put in the "dough" mode. When the dough is done, divide it into koloboks

Girls, a question for those who baked pita according to this recipe. Mode "Dough", I mean just kneading, without proofing? That is, kneaded and immediately divided into balls? Either it implies "Yeast dough"(kneading + proofing)?
Alexandra
Little, I do it without proofing - I took a note from the recipe for semolina cakes from Stеrn

And in the original recipe, Lola defies
Crochet
Alexandra
Thank you!

Quote: Alexandra

And in the original recipe, Lola defies
But I didn't see where Lola mentioned it ...

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