Tuesday, June 21, 2016

Pita bread


1. Wheat flour/ Atta- 1/2 cup
2. All-purpose flour/ Miada- 1 3/4 cup
3. Yeast- 2 tsps
4. Sugar- 1/2 tsp
5. Salt- 1 tsp
6. Olive oil- 2 tbsp

Method of Preparation:

1. In a large mixing bowl, pour 1 cup luke warm water. Add yeast and sugar. Stir to dissolve.
2. Add the wheat flour and 1/4 cup all-purpose flour and whisk together.
3. Place bowl in a warm place for about 15 minutes, uncovered, until mixture is frothy and bubbling.
4. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
5. With a wooden spoon stir until mixture forms a mass.
6. Dust with a little reserved flour, then knead in bowl for 1 minute.
7. On a plain surface, keep the dough and knead lightly for 2 minutes. Cover and let rest 10 minutes.
8. Then knead again for 2 minutes, the dough should be soft and rubbery.
9. Cover and keep the dough in the bowl wrapped inside a moist clean cloth. Keep bowl in a warm place.
10. Leave until dough has doubled in size, about 2 hours.

11. Make balls out of the dough bigger balls than a roti and flatten it with a rolling pin.
12. The dough should not be flattened too thin. Thick parata is better.
13. Heat oven to 475 degree farenheit, and keep the pitas on a tray with aluminium foil.
14. The baking tray shoul be kept on the highest rack.
15. Breads will puff up like pooris.
16. Serve hold with salads or curries or make rolls with veggies,mayonnaise and chicken.

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