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Pita

Pita breads are the best pocket sized sandwiches. Yes and they are less messier in comparison to a burger .At times i even use pita breads as pizza base.

Lukewarm water 3 ½ tsp

Yeast 1 tbsp

Salt pinch

Maida ( All purpose flour )/ Atta ( Wheat flour) 600 gms

Water 320 ml -340 ml

Olive oil 1 tsp

Sugar ½ tsp

Method:

Dissolve yeast in  warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.Combine flour and salt in large bowl. You need to make a small depression in the middle of flour and pour yeast water in depression.Slowly add 1 cup of warm water as required and stir with wooden spoon or rubber spatula until elastic.
Place dough on floured surface and knead for 10-15 minutes.It’s like you are punching a bag with your knuckles. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. The oil will prevent the surface of the dough from to getting hard.Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off  small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Tip:

Toast the pita , cut them in small triangles and serve with hummus or Baba ganush as a starter.

 

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