Pita bread is a type of bread that has its origin in the eastern Mediterranean. It is a soft bread, which does not rise much because it does not take much fermentation.
It is a bread that due to its characteristics can be adapted as a companion to any preparation, such as the classic aubergine sauces (Baba ganoush) or chickpeas (Hummus). It can also be used as toast and it can even be fried. In addition, it can be opened and divided into strips to wrap meats, vegetables or falafel, and create a variety of sandwiches, such as the famous Schawarma.
Pita bread recipe
- Common flour: 450 gr. (3 cups)
- Fresh yeast 15 gr. or 8 gr. dry yeast
- Salt: 1 teaspoon
- Olive oil: 2 tablespoons
- Warm water: 250 ml
- Sugar: 1/2 teaspoon
- Place a small part of the slightly warm water, the sugar and the yeast in a bowl for about 5 minutes. It is important that the water is not too hot, as high temperatures affect the yeast.
- In a bowl, add the flour and make a crown with it. In the center of the crown, add the mixture that we have prepared, plus the salt, the oil and the rest of the water.
- Knead for a few minutes until we achieve a homogeneous and compact dough, without humidity, that is, until it does not adhere to the hands.
- Let it rest for a couple of hours to let it grow, in a space protected from changes in temperature and with a clean cloth covering the dough.
- We flour the surface where we will give it the shapes. Thus, the dough is prevented from sticking.
- We roll out the dough and cut it into equal portions. It will make about 9 servings.
- With each portion we will make a ball. With the help of a roller or by hand, we shape it into a disc, about 5 mm thick.
- We grease a tray with olive oil, place the dough discs and leave to bake for about 10 minutes, which must have been preheated for at least 15 minutes between 220 ° and 250 ° C.
- We can also make pita bread in the pan. In that case, once the discs are ready, grease a pan, and place one disc at a time, approximately two minutes on each side. You will notice how soon it will begin to inflate and separate into the two typical halves of this bread.
In this video more details of the recipe: