To make dough, you need dry, active yeast, sugar, warm water, and high-gluten flour. Set the dough to ripen for 1 hour 30 minutes, during which time moisture will accelerate gluten swelling. When the dough ripens and increase in volume, you will get elastic elastic dough with высокими хлебопекарными свойствами. 
Time: 3 час. 15 minutes. Complexity: medium Quantity: 8 cakes pit In recipes used dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack active dry yeast
- 1 tsp Sahara
- 1.5 tbsp. warm water
- 1 tsp salt
- 1 tsp olive oil
- 3.5 tbsp. high gluten flour, plus more a little bit to sprinkle
Recipes with similar ingredients: pita, yeast dough, flour bread
Recipe preparation:
- In the bowl of a powerful electric mixer, setting the hook for the dough, mix yeast, sugar and warm water. Shuffle. Let it stand until the yeast begins to foam, about 5-10 minutes.
- Add salt. Add the flour in small portions, whisking on at the lowest speed until all the flour goes into the dough and the dough will start to gather in a ball. This should take about 4 minutes.
- Put the dough on a surface lightly dusted with flour and Knead until it becomes smooth and elastic. Put the dough in slightly oiled bowl, flip over to cover oil, and cover with cling film. Leave the dough to roam about by 1.5 hours, it should rise twice.
- Mash the dough, divide it into 8 parts, roll each piece into a ball. Pieces of dough that you don’t work with are necessary sprinkle lightly with flour and cover. Let the dough stand covered 15 min. to make it easier to roll.
- Put a large pizza stone on the lower grill and preheat the oven (or stone) to 260 ° C. Roll out each rolling pin a ball of dough in a circle with a diameter of about 20 cm. and a thickness of 0.5 cm. Make sure the circle is completely smooth, without wrinkles or seams that they won’t let the pits swell properly. Cover the rolled disks, but do not stack them. Put two circles of dough on hot stone for pizza and bake for 3-4 minutes, until the cakes are swollen like balloons and will not turn pale golden. Watch out carefully: they are baked quickly. Remove the bread from the oven and place cool on a wire rack for 5 minutes. Pitas are blown away, resulting in a “pocket” forms in the center. Wrap pitas in the large kitchen towel to keep them soft.
