Homemade Pita Bread in the Pan
Bread and bread rolls
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Cook Time
1 h 30 min
Servings
11
Difficulty
Medium
Prep Time
60 Min
Description
This homemade pita bread, cooked directly in the pan, is a delight that will transport you to Turkish cuisine. The recipe is surprisingly simple and the result is a soft, slightly elastic bread, perfect for filling with your favorite ingredients. I often prepare it for breakfast or as an accompaniment to informal meals. The key is the plain yoghurt, which gives it a special texture and a slightly acidic flavor that combines perfectly with any filling. Go ahead and try it, I assure you you'll love it! Also, it is an economical and very versatile option to enjoy at any time.
Ingredients (7 ingredients)
-
500 g All-purpose wheat flour
-
250 ml Lukewarm water
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125 g Plain yoghurt
-
5 g Salt
-
7 g Dry baker's yeast
-
5 g Sugar
-
20 g Extra virgin olive oil
Preparation (9 steps)
Heat the water
Pour 250 ml of water into the bowl and heat for 30 seconds/37°C/Stufe 1.
Prepare the preferment
In a separate bowl, mix a couple of tablespoons of the flour, the dry yeast (7 g) or fresh (20 g), the sugar (5 g) and 75 ml of the lukewarm water. Mix well and let stand for 10 to 15 minutes.
Mix the dry ingredients
Put 500 g of flour in the bowl. Add the salt (5 g) and mix 5 Sek./Stufe 3 to combine.
Add the wet ingredients
Add the plain yoghurt (125 g), the olive oil (20 g) and the preferment to the bowl. Mix 15 Sek./Stufe 4.
Knead the dough
Knead for 3 Min./Knetstufe. If the dough is too dry, gradually add the remaining water (up to 50 ml).
First rest of the dough
Remove the dough from the bowl, form a ball and place it in a large bowl greased with oil. Cover with plastic wrap or a cloth and let stand in a warm place for 1 to 1 ½ hours, or until it triples in volume.
Shape the pitas
Once the dough has fermented, punch down the air by pressing with your fist. Divide the dough into portions of approximately 80 grams. Form balls and stretch them with a rolling pin until you obtain discs of about 14-15 centimeters in diameter and 3 millimeters thick. Place each disc on a kitchen towel or baking paper and cover them with another cloth or plastic wrap. Let stand covered for 15 minutes.
Cook the pitas in the pan
Heat a non-stick frying pan over medium heat. Cook each pita for a few minutes on each side, until golden brown and puffed up. Turn several times to ensure even cooking.
Keep the pitas warm
As the pitas are cooked, place them on a plate covered with a cloth to keep them warm until they are all ready.
Finished cooking? Great! 🎉
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Created by
Sara Moreno
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk (including lactose)
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