Recipe: Delicious Pita bread

Pita bread. Pita is actually a very straightforward bread dough: water, flour, yeast, salt, and that's about it. What makes it puff so impressively is the dual action of water turning to steam and the yeast becoming. Pita bread is simple to make, puffs up like a balloon, and like most other breads, it is best enjoyed fresh.

Pita bread Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a thrill when the breads puff up in the oven. Pita bread will begin to puff up and fill with hot air. You can have Pita bread using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pita bread

  1. Prepare 300 g of strong white flour.
  2. Prepare 200 g of plain flour.
  3. You need 8 g of fresh or 1 tsp fast action yeast.
  4. Prepare 1 tbsp. of caster sugar.
  5. Prepare 1 tsp of salt.
  6. It's 2 tbsp. of vegetable oil.
  7. Prepare 325 g of warm water.

Stack cooked breads on a plate; when cool I tried making pita bread in the past and every time I failed miserably so of course I was skeptical that I. When the bread is removed from oven, the dough will separate and forms like pocked which vary pita bread from other bread. Pita bread (also known as Arabic bread and Syrian bread) is a yeast-leavened flatbread common in Our recipe is intended to make a pita bread with pockets. And originally, we cooked the pita bread.

Pita bread step by step

  1. Mix the flours with the salt, yeast (even if using fresh, just crumble it in) and sugar in a large bowl or the bowl of a standing mixer. Add the oil and water and mix to a soft sticky dough. Leave for 10 minutes, then knead briefly by hand or mix with a dough hook attachment. Leave for another 10 minutes, then repeat the kneading twice again. The final dough should be smooth, elastic and stop sticking to your hands and bounce off the sides of the bowl in a standing mixer. Leave covered for 30 minutes..
  2. Preheat the oven to your highest setting (250C/485F/gas 9, or whatever you can get). Place a baking sheet in the oven to get it very hot..
  3. Turn the rested dough onto a floured surface and divide into 9-10 pieces, about 90g each. Shape them into balls, cover with a clean tea towel and leave to rest for 15 minutes. Roll out each ball, one or two at a time, reasonably thin, into oval shapes – about 5mm thick..
  4. Place one or two pitas on the preheated baking sheet and bake for 3 to 5 minutes until they puff up and only just start to colour. Cool on a wire rack covered with a cloth, to keep them moist..

An oval-shaped Middle Eastern flat bread. It can be opened up to form a pocket which can be stuffed with a variety of fillings. This pita bread is best served warm and fresh. This pita bread also freezes well too. Pita bread became a popular bread choice, especially because the absence of shortening and the small amounts of sugar make it a low-fat food.

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