|Instant dry yeast — 1.5 tbsp . l .|
|Flour — 1 kg.|
|Salt — 1.5 tsp. l.|
|Sugar — 2 tsp. l.|
|Vegetable oil — 3 tbsp . l .|
|Water — almost 3 tbsp .|
Try to cook an Israeli kind of bread — pita. The lush flatbread is hearty, has a pocket where you can put various fillings.
How to cook Pita flatbread at home
Pita can be made from different flour. The flatbread is especially popular in Arab countries, Mediterranean states. Among Israelis, it has long been considered a national bread. It can perform the function of packaging various main dishes. When cooking it, during the baking process, water vapor forms inside, creating voids between the layers of dough. You can wrap meat, fish, mushrooms and more in pita.
Sift the flour. Add salt, sugar, yeast, water at room temperature, oil to it. You can mix manually or use a mixer, choosing a low speed. Stir for 8 minutes .
The dough becomes elastic and soft, lags behind the edges of the container. Sprinkle with flour, cover with a towel. Leave in a warm place so that it fits for an hour and a half.
The dough will double in size. It needs to be slightly kneaded, slightly kneaded. Do not add a lot of flour at the same time. Divide the dough into 20 parts.
Roll each piece into a ball, and roll out a tortilla from the ball. Its dimensions: diameter 15 cm, thickness 0.5 cm.
Put the tortillas on a baking sheet with paper (for baking). Leave again for 10-15 minutes.
Oven t 250°C. The peculiarity of cooking pita is the high temperature. This is how a pocket is formed, a void inside. It bakes for 5 minutes. If you want to get just a fluffy tortilla — 180 ° C.