Pita is the traditional Arab flat cake known since the most ancient times. She is cooked from unfermented yeast dough and can long is stored. Pita won great popularity and love around the world, it is often used for preparation of hot sandwiches as in flat cake there is convenient "pocket" for a stuffing.
It is required to you
- 400-500 g of wheat flour;
- 7 g of a yeast powder;
- 1 tablespoons of salt;
- 1 tablespoons of olive oil;
- 250 ml of water.
Instruction
1. Warm up 250 ml of water, mix it with one tablespoon oliveof oils. Sift flour through a sieve, add yeast, salt. Fill up a half of flour in water, knead all the time in one direction, dense weight won't turn out yet (it is possible to use a half of flour in not sifted look). Then add the second half of flour, knead, roll dough in a sphere, cover with a towel and leave in the warm place for half an hour.
2. Knead dough within ten minutes, oil a bowl, put a test sphere there, cover with a towel and again leave for an hour in the warm place (so far it won't double). Sprinkle hands with flour, divide dough into ten equal parts, roll from them balls, then roll flat cake one or half-centimeter with thickness, with a diameter about ten-fifteen centimeters. Cover ready flat cakes with a towel while others roll out.
3. Warm an oven to 240 wasps, on a bottom put a baking tray with water for formation of hot steam which is necessary when baking that pita "pocket" rose quickly and formed inside. Oil a baking tray vegetable or lay a foil, put it in an oven and heat to very hot state.
4. Lay out on a hot baking tray of pita, put on the hottest top level in an oven and bake within three-five minutes (flat cakes have to become swollen, but it is impossible to overdo them, otherwise they will turn out dry and fragile).
5. Use pita only of warm: directly from an oven put ready flat cakes a pile and turn in a leaf of a foil. If you bake pita for the future, the flat cakes which cooled down in a foil, without developing, put in the freezer. Before the use get from the freezer, develop, defreeze, then inwrap in a foil and put in not a hot oven (about 150 wasps) for fifteen minutes.