Pita bread

Category: Yeast bread
Pita bread

Ingredients

For 12 pcs:
Plain white flour
or half white flour and half wholemeal flour
500 g
Water 250 ml
Salt 1 tbsp. l.
Olive oil 1 tbsp. l.
Dry yeast 7 g

Cooking method

  • 1. Combine flour, yeast and salt in a large bowl. In the other, mix oil and water, then add half the flour, stirring in one direction, until a thick dough is obtained. Stir in the remaining flour.
  • 2. Put the dough in a bowl, cover with a towel and leave in a warm place for 30 minutes or up to 2 hours.
  • 3. Knead the dough for 10 minutes or until smooth. Grease a bowl, place the dough in it, cover again and leave in a warm place for 1 hour or until the dough has doubled.
  • 4. Divide the dough into 12 equal pieces. Dip your hands in flour, spread each piece, and then roll it into a circle 20 cm in diameter, 1 cm thick. Keep the rolled cakes under the towel while you make the rest of the pittas.
  • 5. Heat a large skillet over medium-high heat. When the pan is hot, gently place the pitta on it and cook for 15-20 minutes. Turn gently and fry on the other side for 1 minute.
  • 6. When large bubbles appear on the surface, turn it over again. It should swell. Using a clean towel, gently press down the bread where the bubble appears. Cook for just 3 minutes, then remove from the pan. Repeat with the rest of the dough until all the pittas are ready.
  • 7. Wrap the pittas in a clean towel, folding them one on top of the other. Serve hot until soft and juicy.
  • Option
  • To bake the cakes in the oven, preheat the oven to 220 ° C. Fill the dish with water and place on the bottom of the oven. Or, if you have some unglazed tiles, place them on the bottom of the oven. Either use a non-stick baking sheet, or grease a regular baking sheet with oil. Heat the oven for a few minutes. Place 2-3 pittas on a hot baking sheet and bake in the hottest part of the oven for 2-3 minutes. They should swell. Repeat with the remaining dough until all pittas are ready.

Note

Quote: fugaska

I think lafa is more like lavash - we also wrap shawarma in lavash, etc.
Hmm ... Druz Pita is pretty much the same thing.
Quote: fugaska

but I'm already interested in pita, I will have to look ...
thanks for the information!
And the recipe for ordinary pita (not Druze, but which is in a pocket) I found on the cooking and I bring it here.
Pitta bread is one of the most popular throughout the Mediterranean. There are many types, from very flat to those with pockets and plump tortillas. The best pitta is always soft, tender and juicy.
🔗

PySy: I have not tested the recipe, I just bring it from the site.

Photo vishenka_74

Caprice
The second recipe is an option for HP.

PITA

Ingredients: For 6-10 pcs:
210 ml (1 cup) water
1 tablespoon olive oil
350 grams (3 cups) white bread flour
1 1/2 tsp salt
1 tsp sugar
1 tsp dry yeast

Instructions: These popular crispbreads are very simple to make and easy to use. Serve them warm with soups and dips, or cut them in half and fill the resulting pockets with any vegetable, meat or cheese fillings.

1. Pour water into the mold. If your bread maker's instructions tell you to put yeast in the bread maker first, change the order in which you add dry and liquid ingredients to the bread maker. Pour in all the flour to completely cover the liquid.

2. Add salt and sugar to different corners of the bread maker.Make a small indentation in the middle of the flour, missing water, and add yeast. Put the bread maker in the "dough" mode. Press the "Start" button.

4. When the dough is ready, take the dough out of the bread machine and place it on a floured table. Divide into 6-10 equal parts (depending on whether you want large or small pittas), roll them into balls.

5. Cover the balls with greased foil and leave for 10 minutes. In the meantime, preheat the oven to 230 ° C. Place 3 trays in the oven.

6. Flatten the dough ball and roll it into an oval or circle, about 5 mm thick. Sprinkle each pitta with flour, cover with foil and leave for 10 minutes.

7. Place pittas on a baking sheet and bake for 5-6 minutes, until they rise and turn brown. Transfer to a wire rack and leave to cool.

🔗

Push: tried this recipe today.
My amendments:
1. Add a little more sugar than indicated in the recipe.
2. Baking in the oven - I do not recommend it. They are more similar to real pits, if, after being rolled out into flat cakes with a diameter of about 10 cm and a thickness of 5 mm, let them stand for a while and fry them in a dry (i.e. completely dry without a drop of oil) preheated frying pan covered for about 3-4 minutes. from each side.
Qween
Today I made pittas (option 2). First, I put it in the oven (top right) and one at a time (top left). All the rest were baked in the oven (two from the bottom below).
The photo shows that the pits turned out to be not rosy, but they have a clearly expressed pocket, especially in the lower ones (I put them on a not very hot sheet). Very gentle, soft. The dough was kneaded perfectly, you can put on the timer. According to another recipe, tested earlier, the dough was kneaded only with my participation, and it was much tighter.

So what if not ruddy, but very tasty.

Thank you, Caprice , per recipe.

pitta.JPG
Pita bread
Caprice
qween, on health I'm glad that you liked this option. And the fact that they are not too rosy - do not be upset. I only bake them for picnics. There we slightly warm them up and brown them on the grill. Although, on the other hand, I personally do not have a special need to bake them: we sell them on every corner, in any bakery.
Qween
Caprice , here I was the first unsuccessful time baked for a picnic. It's good that there was bread. And we don't sell pittas.
shade
Peace be with you bakers!
I tried to do pita twice
1 time in a frying pan under the lid did not turn out rosy
and on a baking sheet in the oven too dry
today I did it in a thick-walled pan which I put
into the oven but not on the wire rack but directly to the bottom

Caprice thanks for the recipe
hello to the promised land

that's what happened

P1019930.JPG
Pita bread
vishenka_74
a couple of days ago I found this topic and decided to bake Pitt for the weekend for a picnic

I made the dough according to the second recipe in HP, it turned out very tasty
Somewhere in the internet I read that pitt needs to sing on the lattice covered with foil and under the lattice there should be a baking sheet with water, maybe the idea is button accordion and has already been discussed somewhere here, but I tried and it seemed to work out
this is my grill, I covered it with foil

Pita bread

and together with the protrus I put the oven into the oven for heating
Pita bread

then put the pitta on the foil, turned it over after 10 minutes,
Pita bread

that's how it turned out

Pita bread
Pita bread
the one under the bottom on the plate it was the first portion, it is a little pale, the second portion I greased with melted butter, it seems that it was better fried that way
try
Caprice
As for opposing with water, I'm not sure it's a good idea. It seems like I have not heard that the original baked pita like that. But about greasing with oil ... We must try
shade
Peace be with you bakers!

I'll raise the topic
In the process

Pita bread
then of course they deflate a little

Pita bread
Olya2017
shade,
I'll raise the topic
Thank you for bringing up the topic. I love these cakes so much !!! Bookmarks, you will need to do.
shade
Peace be with you bakers!

this is true for me from freshly prepared dough, and so I do from cold, I took it out of the refrigerator and after 15 minutes you can put the filling
shade
Peace be with you bakers!

even the movement can not be seen?

Pita bread

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