Time | Servings | Difficulty |
---|---|---|
00:30 | 1 | Medium |
Introduction
Share
Pita bread is the bread used in Lebanese, Syrian and Turkish cuisine. This is a very, very thin flatbread. It swells during cooking and can separate in 2, it is used in particular to make sandwiches. It is a bread that is served with daily meals.
1 portion corresponds to 8 loaves
The extra thing:
- Find here all my Lebanese recipes
Ingredients
400g flour | |
1 packet of baker’s yeast | |
140ml water | |
1 tsp salt | |
1 tbsp olive oil |
Instructions
1
Finished
|
Heat the water to lukewarm.
Take 2 tbsp of water and put in a ramekin, add the yeast. Leave to rehydrate for 5 minutes. |
2
Finished
|
Pour the flour and salt into the bowl of a stand mixer fitted with a hook.
Start the mixer on low speed and add the olive oil. Gradually add the rehydrated yeast and the rest of the water. Knead for 5 to 10 minutes until the dough is homogeneous and supple. Cover with a clean, dry cloth and leave to rest at room temperature for 1h30 to 2h. |
3
Finished
|
Degas the dough and divide into 8 pieces of equal weight. Roll the dough pieces to give them a ball shape.
Cover with a clean cloth and let rise for 40 minutes. |
4
Finished
|
Preheat the oven to 240°C with a baking sheet inside.
Put a little flour on the work surface and spread a piece of dough using a rolling pin as thinly as possible. |
5
Finished
|
Bake 1 loaf and place it on the very hot oven plate.
Leave to swell, it should take about 2 minutes. |
6
Finished
|
When the bread is well puffed up, it is cooked, take it out and put it in a freezer type bag and close it immediately so that it retains its texture and does not dry out.
Repeat the previous operation until you run out of bread. Serve the loaves cooled. |
Related posts:





