Is a type of soft flat bread, slightly fermented, of wheat flour,
consumed in the eastern Mediterranean, especially in the Near East, occasionally baked in the walls of the oven and reminiscent of the crust of pizza.
The pita can be used to serve sauces such as hummus and taramosalata, dry jocoque, toast with zaatar and oil; to wrap kebabs, gyros or falafel or in the form of sandwiches and burritas; also with eggs and many other stews like any other bread. You can also cut and bake crispy pita chips.
Ingredients for 8 loaves
500 g of classic white flour
1 packet of baker’s dry yeast (11g)
1 teaspoon of salt
1 teaspoon of sugar
30 cl of warm water
In a bowl, mix the flour, salt and sugar. Make a hole in the center and add the yeast and half the water. Knead and add a little water from time to time. Add the dough to a large bowl. The dough should be smooth and should not stick to the walls of the bowl. Let the dough double its volume in the bowl covered with a tissue in a preferably warm place.
Once we have our dough ready, cut it into 8 pieces. Stretch each piece in a circle about 15 cm in diameter. Place the first one on a clean rag, cover it with greaseproof paper and go stacking the rest as you go stretching. Cover everything with another cloth and let stand 15 minutes.
Heat a pan over high or high heat without fat. Take a first circle of dough.
Little by little, it will swell up. Turn over after 2 minutes, should remain golden on both sides. Put the ready-made breads in a rack and cover them. Try them hot in a sandwich or alone with a little sauce.