Pita
Pita (also known as pita bread, Arabic bread etc.) is a yeasted wheat flatbread originating from North-African, to Middle-Eastern and Mediterranean cuisines. It is usually eaten with sauces, dips and fillings. Dishes that use pita include kebab, gyros, and shwarma.
Servings
8 pitas
250 ml (1 cup) warm water
1 tbsp instant yeast
1 tsp salt
2 tbsp vegetable oil
500 ml (2 cups or 17 fl oz) durum wheat flour
Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough.
Let the dough rise to twice its size.
Divide the risen dough into 8 pieces and shape them into balls.
Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6 inches).
Let the breads rise in a warm place covered with a cloth for about 30 minutes.
30 minutes
Bake at 225°C (435°F) for about 12 minutes.
12 minutes
- •Cut the bread into two pieces so it can be used like a sandwich filled with salad or meat. Or the exact same, wrapped into a roll.
- •Pita is delicious when dipped in sauces. There are lots of possible ideas and combinations!
- •Because this is a sticky dough, avoid using extra flour to dust your dough when working with it. Grease your hands and work surface with an oil of your choice.