Pita recipe
Description
The pastry is simple and quick to prepare. This amount of dough yields 16 pitas, so feel free to halve the ingredients. Pitas can be filled with salad, sautéed chicken with mushrooms, fresh vegetables, grated cheese or cottage cheese—there are many filling options! Additionally, these buns can be served as bread alongside main dishes. I recommend filling the pitas just a few minutes before serving to prevent them from becoming too soggy (especially if the filling is moist). You can also make 20 cm pitas, which can likewise be filled and served. They go well with tea or coffee.
Instructions
- 1
Step 1
1. Knead the basic yeast dough, let it rise for 1 hour, then fold it into thirds twice and leave for another 20 minutes. On a generously floured surface, stretch the dough into a rectangle.
- 2
Step 2
2. Divide the rectangle into 8 equal parts. Roll each part into a ball by tucking the edges of the dough downward. Place the balls onto a floured surface and cover them with plastic wrap. Let the dough rest for 10 minutes.
- 3
Step 3
3. Roll each ball into a circle no thicker than 3-4 mm. Transfer the flatbreads onto silicone baking paper, cover with a napkin, and let rest for 10-15 minutes.
- 4
Step 4
4. Preheat a baking sheet in the oven at 250 degrees, then transfer the dough pieces onto it. Bake the pitas at 250 degrees for 8-10 minutes.
- 5
Step 5
5. Cool the prepared pitas on a rack, then place them in a bowl and cover with a towel. Cut the pitas and fill with vegetables, meat, and herbs. Serve immediately.