In this recipe, you also need to adhere to a universal rule. The oven must be preheated to the maximum temperature in advance — usually it is 250-260 ° C. It is important that the oven is fully heated. The high temperature ensures a fast and uniform rise of the dough, creating a pocket in it for the future filling.
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Ingredients:
wheat flour — 360 g
warm water — 230 ml
olive oil — 30 ml
dry yeast — 7 g
sugar — 1 tsp
salt — 2 pinches
Method of preparation:
Dissolve sugar and yeast in warm water, leave for 20 minutes.
In a bowl, mix the flour and salt, then add the yeast mixture and olive oil.
Knead the dough, cover it and leave it in a warm place for 1.5 hours until it increases in volume.
Divide the dough into 8 parts and form balls from them. Cover with foil and let stand for another 25 minutes.
Sprinkle the rolling pin and the work surface with flour. Roll out the blanks into tortillas with a diameter of 10-15 centimeters. Try to make them even.
Place the tortillas on a baking sheet lined with parchment. Cover them with cling film and leave for another 20 minutes.
At this point, turn on the oven at 250-260 °C. It should be heated for at least 20 minutes.
Remove the food film from the blanks and place them in the oven. Bake for 7 minutes. Watch the process of lifting the dough, try not to overdo it, otherwise the pita will turn out dry.
Cool the finished tortillas under a towel.
Greek Pita Recipe
Unlike traditional pita, a pocket in such a flatbread may not form, but this is not critical. Greek pita turns out to be soft, so it is easy to wrap it around any filling.
To prepare such a tortilla, you can use a grill pan, it will leave delicious strips on the pit.
Ingredients:
wheat flour — 390 g
warm water — 240 ml
olive oil — 35 ml
dry yeast — 7 g
sugar — 0.5 tbsp
salt — 2 pinches
Method of preparation:
Dissolve yeast and sugar in warm water. Leave them on for 15 minutes.
In a bowl, mix flour with salt, add olive oil. Pour in the yeast mixture.
Knead the dough with your hands and leave for 1.5 hours in a bowl under cling film.
Prepare the work surface: sprinkle the table and rolling pin with flour.
Divide the dough into 8 parts, roll them into balls. Cover them with a towel.
Put the pan on the fire, lightly oil it. It should heat up well.
Roll out the dough into round tortillas.
Fry the tortillas in a hot pan on each side until golden brown.
Stack the finished pita and cover with a towel. Then they will remain soft when served.
Recipe for filling for pita “Shaverma”
Pita for every taste: recipes for homemade tortillas and toppings for them
