Pita is a family of yeast-leavened round flatbreads baked commonly in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, Arabic bread, Syrian bread, and other names.
I love to turn them into beautiful wraps and used Mushroom Manchurian & pickled salad for this recipe.
Ingredients
Activating the Yeast
Lukewarm water - 300 ml
Sugar – 1 tbsp
Yeast – 1 and half tsp
Dough
All-purpose Flour – 550g
Salt – 1 tsp
Yeast Water
Olive Oil - 1 tbsp
Steps:
1) Activating the Yeast: Add sugar to lukewarm water and mix till it dissolves. Then add the dry yeast and, let it rest & activate for 15 mins
2) Add all-purpose flour, salt, olive oil & activated yeast water to another bowl. Mix and knead till the dough turns soft.
3) Take out the dough and then brush the bowl with olive oil evenly, then place the dough back in the bowl. Cover it and let it rise for 2 hours
4) Once the dough is risen, take it out and divide it into equal parts
5) Roll the dough pieces into a round ball and tuck the dough balls from outside to inside for an even texture
6) Cover the balls using a towel or plastic film & let them rest for 45 mins. They will again expand a little
7) Once the dough balls expand, add some dry flour to a flat base & using a roller, roll the dough balls into an oval shape, but not too thin.
8) Heat a pan & add a few drops of oil, and brush it throughout the pan
9) Add the pita base to the pan. Let it cook on medium heat for 2-3 minutes & then flip it
10) Cook on the other side for 2-3 minutes
11) You will see the Pita bread rising & will have beautiful pocket golden patches. Serve hot
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