Cookbook:Pita

Pita
Category	Recipes for flatbread
Yield	8 pitas
Difficulty

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Pita (also known as pita bread, Arabic bread etc.) is a yeasted wheat flatbread originating from North-African, to Middle-Eastern and Mediterranean cuisines. It is usually eaten with sauces, dips and fillings. Dishes that use pita include kebab, gyros, and shwarma.

• 250 ml (1 cup) warm water
• 1 tbsp instant yeast
• 1 tsp salt
• 2 tbsp vegetable oil
• 500 ml (2 cups or 17 fl oz) durum wheat flour

1. Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough.
2. Let the dough rise to twice its size.
3. Divide the risen dough into 8 pieces and shape them into balls.
4. Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6 inches).
5. Let the breads rise in a warm place covered with a cloth for about 30 minutes.
6. Bake at 225°C (435°F) for about 12 minutes.

• Cut the bread into two pieces so it can be used like a sandwich filled with salad or meat. Or the exact same, wrapped into a roll.
• Pita is delicious when dipped in sauces. There are lots of possible ideas and combinations!
• Because this is a sticky dough, avoid using extra flour to dust your dough when working with it. Grease your hands and work surface with an oil of your choice.