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The pita bread

Here is the pita bread!

The pita bread is nowadays almost everywhere and is very convenient for the preparation of many hot rolls, from traditional Mediterranean dishes, gyros and kebabs, to the most traditional snacks of our home.
Wanting to have freshly baked here is how you can prepare it at home, easily and quickly.

In addition to the oven, very little is needed: the universal dough for breads and pizzas (you find here), an oiled baking sheet and ... a cloth in which to wrap the pitas just ready to keep them soft!
That's it.

ingredients:

Universal dough for bread, pizza and the like, about

g.

800

flour for processing

q.s.

EVO oil for the plate

q.s.

EVO oil for breads (optional)

q.s.

Preparation:

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Take theuniversal dough, already leavened, and divide it into pieces each more or less the size of an egg.
With the quantities indicated above, a dozen can be prepared.

Spread the dough on a floured surface to a thickness not exceeding five millimeters.

Help yourself possibly with some Kitchen thicknesses.

Arrange the rolls on an oiled plate, covered with a cloth and away from drafts.
Let rise for about fifteen minutes.
Who like me prefer to cook on in refractory you can let them rise on a well floured oven shovel.

Put them in the preheated oven at 220 ° (static) and cook for about 8 '.
After the first few minutes will begin to swell.

Remove them from the oven when ready and immediately wrap it in a cloth to maintain its softness while they cool.

At this point our pita bread is ready.

The best way to eat it is to briefly toast it on the embers and then to stuff it at will.

ADVICES AND NOTES:

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  • Thicknesses Kitchen: On the market are of the appropriate thickness, mainly used for the preparation of sweets.
  • A little trick that can be used to ensure that the pocket forms perfectly during baking is a drop of oil in the center of the half-stretched dough.
    Then he closes in on itself and continue to work it to the required thickness.