Pita bread
8 servings
25 minutes
Pita is a traditional bread of Jewish cuisine with a rich history and deep roots in the culinary culture of the Middle East. Its soft, airy texture with a delicate crust makes this bread ideal for various dishes. When cut, it forms a pocket inside that can be filled with meat, vegetables, sauces, or hummus, turning it into a convenient and tasty snack. Pita pairs wonderfully with aromatic spices and fresh ingredients, making it a versatile addition to different meals. This bread is valued for its simplicity in preparation and ability to stay fresh while remaining soft and appetizing even hours after baking. Served warm, it reveals the depth of flavor while filling the home with the cozy aroma of fresh baking.
1
Mix yeast, flour, and salt, add oil and warm water. Knead a soft dough by hand.
- Dry yeast: 7 g
- Wheat flour: 400 g
- Salt: 0.5 teaspoon
- Olive oil: 1 tablespoon
- Water: 250 ml
2
Place the dough on a floured board and knead for another 5 minutes. Transfer to a bowl, cover with oiled plastic wrap, and leave in a warm place for 1.5 hours (the dough should nearly double in size during this time).
- Wheat flour: 400 g
3
Then place the dough on a floured surface. Knead for a few minutes and divide into 8 pieces.
- Wheat flour: 400 g
4
Roll each piece into a ball. Then flatten each ball into an oval shape about 6 mm thick and place them on a baking sheet with plenty of space between them. Cover with towels and let sit for 15 minutes.
- Wheat flour: 400 g
5
Preheat the oven to 200 degrees. Remove the towels and bake the flatbreads for 6-8 minutes until they rise. Serve warm.
- Wheat flour: 400 g
6
If done correctly, cutting the bread along the edge will create a hollow pocket inside that can be filled with any filling.
