Fresh homemade pita (made from premium flour and whole grain flour in a ratio of 1: 1) – easy to prepare and delicious pastry with a pocket. Best bake pita on special stone or unglazed ceramic tiles, but you can приготовить ее и на противне. 
Time: 4 час. Difficulty: Easy Quantity: 16 pits of 20 cm each. The recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tsp dry yeast
- 2.5 tbsp. warm water (approximately 40 ° C)
- 2 tbsp. whole grain flour
- 4 tbsp. premium wheat flour
- 1 tbsp. l salt
- 1-2 tbsp. l olive oil
Recipes with similar ingredients: premium flour, flour whole grain, yeast dough, pita
Recipe preparation:
- You will need a large mixing bowl, rolling pin, unglazed ceramic tiles or several baking sheets (you can replace with a cast iron or other heavy frying pan at least 23 cm. in diameter).
- In a large bowl, pour yeast into warm water. Shuffle so that they dissolve. Add a glass of whole grain flour, then a glass of premium flour. Shuffle 100 times in one direction, a minute to activate gluten in flour. Give this stand for at least 10 minutes. and up to 2 hours
- Sprinkle salt and add olive oil. Good mix. Add a glass of premium flour. When the dough becomes so dense that it will be difficult to mix, lay out put it on a lightly floured cutting board and knead 8-10 min. until the dough becomes smooth and elastic. Put it down again dough in a lightly oiled bowl and cover with cling film. Let the dough rise about twice, for about 1.5 hours. Gently knead. The dough can be made in advance before stage and store, covering with a film in the refrigerator for up to 5 days.
- If at this point you want to leave the dough in the refrigerator and bake pitas later, just put it in a plastic bag, about three times the volume of the dough, and tie at the very top. This will allow the test to come up in the refrigerator (which will happen). Day after day, just cut that amount of dough which you need, and keep the rest in the refrigerator until weeks. In a few days, the dough will smell like fermented yeast, but it will even improve the taste of the finished cakes. Before baking the temperature of the dough must be brought to room temperature. this amount of dough is about 16 pits if roll them with a diameter of about 20-23 cm and a thickness of less than 0.6 see. Of course, you can make them smaller. Size and shape depend only from you, but the following recipe description applies to the data sizes.
- Lay unglazed ceramic tiles, or stone for baking, or 2 baking sheets on the wire rack in the lower third of the oven, leaving a distance of at least 2.5 cm between them to allow circulation air. Preheat the oven to 230 ° C. Divide the dough in half, then set aside one half and cover, and work with the second. Divide the dough into 8 equal pieces and flatten each with your palm, lightly sprinkled with flour. Roll each piece of dough into a circle 20-23 cm in diameter. You can immediately roll out all eight pieces before baking. Cover the blanks, but do not lay them on top of each other. friend.
- Bake 2 pitas at a time (or more if the oven allows) directly on tiles or baking sheets. Bake each loaf of 3-4 min. until it inflates like a balloon, or until it starts lightly brown: whichever comes first. If on flat cakes will have creases or dry pieces of dough, or in many other reasons, pita may not swell like a ball. Don’t worry taste still be gorgeous. The more you pit, the more learn more little tricks and mistakes, and your bread more and more more often it will turn out in the form of a “ball”. But even after that, if your pita, like ours, will not be completely swollen, you will not worry because it does not affect the taste. When the pitts are ready remove them from the oven, put on the wire rack for about 5 minutes, so that they cool slightly, then wrap in a large kitchen a towel (then the bread will remain soft). When the first half the dough will be rolled out and baked, repeat the same with leftover dough or store it in refrigerators and use later as described above. You can also divide the dough into smaller pieces (if you want) to make pits smaller size.
