Pita is a unleavened flatbread that can be found in the cuisines of many peoples of the world. Traditionally, it is baked in a very hot oven: high temperature contributes to the rapid rise of the dough and the formation of a cavity inside it. The inflated tortilla is cut and used as a “pocket” for various fillings.
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There are many alternatives to the traditional recipe: pita is cooked with and without yeast, in the oven and in a frying pan. The presence of a “pocket” in the test is also optional. The tortilla can be wrapped around the filling or served as bread.
Pita is easy to find in any grocery store, but it is much tastier to eat it hot, freshly cooked. We have collected the best recipes for tortillas and toppings for it in the article.
Recipe for pita without yeast in a frying pan
Pan—cooked pita is a quick and simple dish that is perfect for breakfast.
In order for the cake to turn out exactly, it is necessary to take into account several subtleties. The dough should not stick to the work surface, so it is important to sprinkle the table and rolling pin with flour or grease them with oil. The cake that you roll out should be as close as possible to the shape of a circle: this will help the pit to rise evenly. And most importantly, choose a frying pan with a thick bottom and non—stick coating. Oil cannot be added during frying.
Ingredients:
wheat flour — 350 g
hot water — 200 ml
olive oil — 30 ml
salt — 2 pinches
Method of preparation:
Dissolve salt in hot water.
Pour the water into the pre-sifted flour, add the butter and mix thoroughly. In order not to get burned, use a spoon at the beginning, then knead the dough with your hands.
Cover the blank with a towel, let the dough stand for 25 minutes.
Prepare the workspace: sprinkle the table and rolling pin with flour or grease them with vegetable oil.
Divide the dough into 6-8 parts, form small balls from the blanks and let them lie under a towel for another 10 minutes.
Roll out each piece into a thin circle with a diameter of 10-15 centimeters.
Put the pan on the fire. Heat it up before you start frying the first tortilla. There is no need to add oil.
Fry the tortilla for 2-3 minutes on each side. You will have to turn the pit over several times until it begins to swell.
Be sure to cover the finished pita with a towel so that they remain soft.
Pita with yeast in the oven
