Pita: the recipe of preparation (with a photo) without yeast, with a stuffing

Some people have tried a flat cake baked from wheat or wallpaper flour. In the Middle East, it has a special name - Pita. The recipe for this baking came to us from the depths of the centuries. The first mention of such bread can be found in the Old Testament. In Hebrew, the name of the flat cake sounds like a "bread pat", which means "a large bread crust".

Pellet with a "pocket"

A distinctive feature of the traditional Arabian pita is water vapor, which is formed in the dough during the manufacture of tortillas. It accumulates in the center of the baking in the bubble, separating the layers of the dough. Thus, inside the baking a large cavity is formed, which the cooks call a "pocket". It can be opened with a sharp knife, cutting the edge of the cake. In the "pocket" put meat, salads and other appetizing stuffing.

Similar flour products

Approximately twenty centimeters in diameter has an average Arabian pita. The recipe for this cake will be described below. In the meantime, we'll talk about analogues of this delicious bread. In the world there are many varieties of pita. For example, in Georgia, baked pita bread, which is a large lush loaf without a "pocket". In Iraq, they make a very thin cake - Lafu, and in India they prepare chapatis. In this article we will talk about how traditional Arabian pita is baked. The recipe for cooking with a photo will help you master the technology of doing this dish in a few minutes.

Pete without yeast. Ingredients

It's enough to simply bake a healthy and delicious food. The recipe for cooking (without yeast) says that to create this cake you need the following products:

• Wheat flour - 550 grams;
• Milk (sour) - 50 milliliters;
• Water - 225 milliliters;
• Salt - 1 teaspoon.

Pete without yeast. Preparation of starter

First of all, you should prepare the leaven. To do this, mix dough from 200 grams of flour, 50 milliliters of milk and 50 milliliters of water. After that, it should be put on three days in a warm place. By this time, bubbles form on the surface of the dough. In addition, the product will have a sour smell, characteristic of the process of fermentation. This means that the leaven is ready for use, it can be removed for storage in the refrigerator, and then reused repeatedly as needed.

Before use, the product must be refreshed. To do this, take 100 grams of starter from the refrigerator, mix it with 100 grams of flour and 50 milliliters of water and put it back in a warm place. After a couple of hours, the dough should increase by half. It happens that fermentation takes more than the specified time. If the process is delayed, then the ferment should be refreshed again.

The main microorganisms of this product are acetic acid and lactic acid bacteria. Bread, baked on such a leaven, does not spoil for a long time. In addition, with its regular consumption of food in the human body creates a favorable environment for the development of useful microflora and the destruction of pathogenic. From time immemorial, our ancestors baked bread not on leaven, namely on leaven. This proven product for centuries will come in handy nowadays.

Pete without yeast. Cooking method

1. Now you can start making cakes. First of all, you need to take 125 grams of starter, 125 milliliters of water and 250 grams of flour. Often different varieties are used when a pita is prepared. The recipe allows mixing ¾ of white flour and ¼ rye. To knead the dough, you must first add warm water to the starter and stir well. Further in the liquid, it is necessary to dissolve the salt and only then add flour to it.
2. Then it is necessary to knead the dough and put it aside for an hour and a half so that it can rise.
3. After that, you need to turn on the oven and leave it to warm up to 250-270 degrees.
4. Now the finished dough can be put on the flour-chopped cutting board. Then you need to divide it into several small balls.
5. Then from the pieces you need to form round cakes and gently lay them on the grate.
6. It takes only three minutes to cook a pita. As soon as cakes bloat and rise, they need to be pulled out of the oven and wrapped in a towel so that it absorbs excess moisture.
7. Bread should not be kept on fire for long, otherwise it will turn brown and become crispy. If you bake a cake at too low a temperature, it will turn pale and too dry. So the correct temperature regime is of great importance.

So the Arabian pita is ready. The recipe for cooking at home is very simple. All family members will be glad that a new unusual dish appeared on the table. However, in the Middle East, this cake is not perceived as a separate dish. It is rather a "packing" for a variety of fillings. About what can be put in the "pocket" pits, we'll talk below.

Filling

Juicy balls of falafel, smeared with a mixture of chopped lettuce, hummus and thahin, with a spicy sauce and a batter of fresh cake create an ideal flavoring Mediterranean ensemble, loved by many tourists. Recreating this culinary masterpiece at home is quite difficult. However, you can make a lot of delicious dishes, in which the main ingredient will be pita. The recipe for the preparation with filling provides for the use of simple and affordable products.

For example, you can make a pita-glaze. To do this, it is necessary to cut the cake into two circles, put one of them in a frying pan with butter, break the egg on top so that the yolk is not damaged, and bake like an ordinary fried egg. Or you can create a pitto-toast. Here, too, everything is very simple. It is necessary to cut the edge of the cake, put in it tomato slices and pieces of cheese, place in a toaster with a corrugated surface and keep until ready. The output should turn out crispy fried bread with melted cheese inside. So prepare a simple and delicious pita. The recipe for cooking, filling this dish will not cause any difficulties even for a beginner cook.

Pita on yeast

Arabian cakes can be made in a pan. The truth is then it is better to cook a pit with the addition of yeast. The ingredients are as follows:

• Water - 1 glass;
• White flour - 500 grams;
• Vegetable (better olive) oil - 2 table spoons;
• Dry yeast - 10 grams;
• Salt - 1 teaspoon of tea.

Cooking method

1. First you need to knead from the above ingredients a thick dough. Then it should be put in a bowl and left for a couple of hours in a warm place. In the process of lifting it is necessary to knead the dough two or three times.
2. After that, the mass must again be thoroughly kneaded for 5-8 minutes and divided into ten pieces. They should be covered with a towel, leave to peel the dough for half an hour.
3. Then each serving should be rolled into a flat cake with a diameter of 15-20 centimeters and a thickness of 1 centimeter. Then the flour products again should be covered with a towel.
4. Now you need to warm up the frying pan, pour it with olive oil, put it on a pit and fry until it swells and turns golden brown. After this, it must be carefully turned and browned from the opposite side. This should take no more than one minute.
5. Then the ready cakes should be spread on the towel, trying not to overlap each other. There is such bread should be hot, placing in "pockets" different goodies.

This is done with the addition of yeast Arab pita. The recipe for cooking in a frying pan does not require much time.

Garlic bread

This delicacy is now served in many restaurants, but it can be done at home. To do this, the prepared pit should be cut along in half and thoroughly rubed inside with garlic. Then pour with olive oil and sprinkle with zatar (Middle Eastern mixture of seasonings). After that, the bread should be placed in the stove for about five to seven minutes. No worse than in any restaurant, you get garlic pita. The recipe for cooking can take a place of honor in the cookbook.

Now you know the secrets of cooking a fragrant Arabian flat cake. This batch will be an excellent alternative to traditional bread. Bon Appetit!