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Pita Bread

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Pita Bread

Features:
  • Vegan
  • Medium

Directions

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Ingredients

  • 1/2 tbsp active dry yeast
  • 1 1/2 cup warm water
  • 3 cups all purpose flour or wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar

Method

  1. Dissolve yeast in 1/2 cup of warm water.
  2. Add sugar and stir until dissolved.
  3. Let it rest for 10-15 minutes until water is frothy.
  4. Combine flour and salt in large bowl.
  5. Make a small hollow in the middle of flour and pour yeast water in the hollow.
  6. Slowly add 1 cup of lukewarm water and combine until elastic.
  7. Place dough on floured surface and knead for 10-15 minutes or until smooth.
  8. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
  9. Coat large bowl with oil and place dough in bowl.
  10. Turn dough upside down so all of the dough is coated with oil.
  11. Cover with a wet muslin cloth or kitchen towel.
  12. Allow it to rest in a warm place for about 3-4 hours, or until it has doubled in size.
  13. Once doubled, punch down the dough lightly and pinch off 10-12 round balls.
  14. Cover with a wet muslin cloth or kitchen towel and let the balls rest for 30 minutes.
  15. Preheat oven to 375 deg F. and make sure rack is at the very bottom of oven.
  16. Be sure to also preheat your baking sheet.
  17. Roll out each ball of dough with a rolling pin into 5-6 inches across and 1/4 inch thick circles.

Baking in Oven

  1. Spray baking sheets lightly with oil.
  2. Bake the pita bread in a preheated oven at 200 degree C for 5-6 minutes until the bread puffs up. Do not leave unattended.
  3. Turn it on the other side and bake for 2 minutes.
  4. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  5. place in a kitchen towel/roti box.

Making on Stove top or without oven

  1. Heat a tava or a non stick frying pan.
  2. Place the bread on the hot tava and cover it with a lid for 2-3 minutes.
  3. once the bread will begin to puff up.
  4. Flip the side and cook for 2 to 3 minutes more till the bread is 3/4th done.
  5. Cook on open flame from both the sides like phulka till brown spots appear on both the sides.
  6. Serve it with hummus/shishtaouk/Shawarma.
  7. Stack the pita bread in a kitchen towel or Roti box.

Note :- Pita bread can be stored for up to a week in a zip lock bag in the refrigerator.

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