Mediterranean style: Pocket bread pita

Mediterranean style: Pocket bread pita

Introduction:

"The flat dough puffs up dramatically, like a bulging bag. After baking, it is filled with all kinds of appetizing things, such as chicken, ham, fried eggs, bacon, salad, fresh vegetables As long as you like. "

Production steps:

Step 1: weigh all the ingredients and pour them into the inner barrel of the toaster except olive oil.

Step 2: select the working gear and dough, pour in olive oil after 20 minutes, and continue to knead the dough.

Step 3: check whether the dough is kneaded to the expansion stage.

Step 4: basically ferment to 2 times of the original size, and the dough will not rebound if you poke your fingers with water.

Step 5: take out the dough, divide it into 4 equal parts, knead the air, knead round and relax for 15 minutes.

Step 6: after the dough is relaxed, roll it into a round cake about 12-13cm in diameter.

Step 7: preheat the non stick baking pan with the oven at 230 ℃ for 10 minutes, put the rolled dough on the hot baking pan, and bake in the middle, upper and lower heat.

Step 8: bake until the dough is hollow, about 4 minutes.

Step 9: cut the pita pie when it's cool and fill it with various fillings.

Materials required:

High flour: 125g

Whole wheat flour: 25g

Yeast: 3 G

Sugar: 5g

Salt: 5g

Water: 105 ml

Olive oil: 6 ml

Note: 1, family baking in order to achieve this effect, you need to heat the baking tray in advance, put the dough on the preheated baking tray and put it into the oven immediately, it will expand like blowing in a few minutes. After the pita is cooled, the heat will be released, but the crust is still separated. After cutting the pita, you can fill it with all kinds of food to make a delicious pie. Pita cakes have many eating habits. They can be coated with various sauces, dipped in hummus, and rolled into sandwiches. 2. The baking plate of household oven is smaller, and the baking time of each pita is shorter, so it is recommended that you bake one pita at a time, rather than putting all four pita into the baking plate at a time, so that the success rate is higher. 3. After cooling, the pita cake can be sealed and refrigerated in the refrigerator for about 3 days, or frozen in the refrigerator for more than 2 months.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: light