Let's start making Jewish by kneading dough. It is a long process and requires some effort, but the pitas are so tasty that you can sweat a little. And if you have a food processor, it’s a lifesaver! By the way, if you have a large family and you need a lot of pits, just double the amount of all ingredients, then 16 pieces will come out. Let's start. Take a bowl, sift flour into it, add salt, sugar and mix well. Add dry yeast and stir again thoroughly. Continuing stirring, gradually pour warm water into the flour. Stir the dough all this time. When it starts to stick together, you can put the spoon aside and knead with your hand, it's much easier and more effective.
When a homogeneous consistency is formed (after about 20 minutes), add vegetable oil and continue to knead for another 10 minutes, until a beautiful lump is obtained.
Cover the yeast dough with a slightly damp towel or seal with cling film and leave to rise at room temperature for 1.5 hours. The dough will double in volume. After the indicated time, we take out the dough from the bowl.
Knead the yeast dough (lightly press with small rolls so that the bubbles formed due to yeast come out) or stretch the dough and fold it in several layers.
Put back in the bowl and cover again with a towel or cling film. We leave for another 30 minutes.
After half an hour, take out the dough from the bowl, knead the yeast dough and give it a round shape.
Divide the dough into 2 even parts. If you took 2 times as many ingredients, then this time divide it into 4 parts! You don't need to increase anything further, we follow the recipe.
Give the halves or quarters a round shape.
We divide each of them into 4 parts.
Leave the pieces of yeast dough under a slightly damp towel for 10 minutes.
Remove the towel and give each piece of dough a round shape. Remember the order in which you round the pieces of dough, this is important. We prepare a baking sheet, cover it with baking paper, and turn on the oven to warm up at 250 degrees.
Now we take one piece of dough in the same order as it was rolled.
Roll out a round cake with a diameter of 15 cm from it.
We transfer the cake to a baking sheet. We do this with all the pieces of dough.
If there is not enough space for everything at once, do not be discouraged, pits are baked very quickly, so you can do it in several passes, as I did. We put the baking sheet in a preheated oven. It takes only 5-6 minutes to bake pita bread. Do not be distracted by other things, you need to follow them. When the Arabian pitas are inflated, immediately remove them from the oven.
Make sure that the dough does not burst. It should be pale, not ruddy.
Remove the pits from the baking sheet, cover with a towel and let cool slightly for 5 minutes.
In the same way, we prepare the second, third, fourth portions.
Middle Eastern pita bread is ready to eat or toppings. Best to fill

Now that the cakes are ready, you can start baking. I bake in a special saucepan, which I have already talked about more than once.
It consists of 2 large "ladles" with handles, similar to our miracle stoves. The only difference is that in the miracle oven the spiral is closed in the top cover, i.e. it is not visible, but in my saucepan the spiral is open - you can see it in the photo.

The "secret" of getting an empty pocket inside the cake is the baking method.
The fact is that the pita must be placed on a hot surface and baked at a very high temperature, the dough does not have time to rise evenly as in the oven and "breaks", forming an empty pocket inside. For example, here pita is baked in special ovens, put near the fire, that is, the temperature is very high.
Another "secret" is that the baking pita must be placed on the same side as in the proofer. To do this, raise the edge of the towel and turn the pita over onto your hand, like this.

That is, it turns out that the pita is on the hand upside down. Now we turn the pitu directly onto the hot surface of the stove and it is in the "correct" position, ie. she lies on the "bottom", on the same side on which she lay in the proofing board.
When baking pita, I first put the cake on top of the lid, as it starts to swell slightly, I push it inward, and put the next pita on the lid, then I take out the first pita (I just turn the lower pan by the handle - the pita falls on the table), and the second pita I push it inward, I put the 3rd pit on the lid, etc.

These are the Pits you get.

I really love whole wheat bran Pitas, that's how I get them.

For whole grain pits, I make exactly the same dough. But since whole grain flour takes more water, I make the dough a little softer, after raising the dough it becomes denser.
If you don't have such a saucepan, it doesn't mean that you can't bake pita. The main condition for baking pita is high temperature.
You can bake pita in a skillet, and only brown it in the oven. To do this, heat the oven properly, put the pan on the fire (it would be nice to put a flame divider on top of the burner, but not necessary). DO NOT LUBRICATE WITH OIL! As soon as the pan is well heated (but no need to heat it!), Put Pita on it, when Pita is swollen, put it in the oven. It literally takes minutes. You cannot keep pita in the oven for a long time, otherwise it will turn into a crouton, because the dough is thin and baked instantly.
I tried to bake pita just in a frying pan, without using the oven, and it worked. Of course, her color is not as even as from the oven, but she baked wonderfully. Heat a frying pan, then turn the heat to moderate so that the pita does not burn. Put the pita on a hot frying pan, as it starts to swell, turn it over to the other side with a spatula - I didn't even put it in the oven, I just fried it on 2 sides in a pan and that's it. You don't have to wait for the pita to start swelling, but just turn it over after 2-3 minutes and it will still swell. I have a usual frying pan, however, I also covered the pita with a lid on top and made the fire light.

The frying pan is the most common, I took the convex lid from the pan.

The girls also baked pita in a pan with a glass lid - they put the pita in a hot pan, covered it with a lid, after 2 minutes they turned the pita over and it swelled up. In general, try it and you will definitely succeed!
Pitas may not inflate if the temperature is not high enough or if there is mechanical damage to the cake (the bottom is torn, for example).

A simple and very tasty food - Arabian pita bread, can be served for lunch or for a snack, adding your favorite filling to the pita.

These are very simple homemade baked goods that use only the most affordable ingredients. The peculiarity of pita can be called its round flat shape, and also the emptiness in the middle. Thanks to the water vapor that forms inside the cake during baking, the dough swells like a ball and flakes. It turns out a kind of pocket in which you can easily put absolutely any filling of your choice.

Pitas are usually made from wallpaper flour, but I prefer to use premium wheat flour. Of course, the finished cakes will not be brown, but this does not at all affect the taste and aroma of this unleavened bread. In a city apartment, billets are baked in a well-heated oven at a high temperature directly on a dry baking sheet. I hope that the recipe will be useful to you and you will often indulge in homemade Arabian pits.

• wheat flour - 500 gr
• water - 300 ml
• vegetable oil - 50 ml
• fast-acting yeast - 1.5 tsp
• salt - 1 tsp

To prepare these fresh Arabian tortillas, we will take such simple and affordable ingredients as wheat flour (premium or first grade), water, refined vegetable (I have sunflower) oil, salt and yeast. I used fast-acting yeast, which does not require prior activation in the liquid, but is added directly to the flour. If you just have dry (also 1.5 teaspoon) yeast or pressed / fresh yeast (15 grams), dissolve them in warm water and let stand for 10-15 minutes.

Add 1.5 teaspoons of fast-acting yeast and 1 teaspoon of salt (preferably fine). If the salt is coarse, it is advisable to dissolve it in warm water in advance. Stir the flour and yeast with your hand or a spoon so that the mixture becomes relatively smooth.

We knead a rather soft dough that keeps its shape perfectly and practically does not stick to our hands. You need to knead for a long time (with your hands - at least 10 minutes), so that the dough becomes completely homogeneous and smooth. Tighten the bowl with cling film or cover with a towel and leave it warm for 2 hours. After 1 hour of fermentation, we do a light kneading in order to release gas, round the dough and return to heat for another 1 hour.

After 2 hours of fermentation, yeast dough for tortillas will work very well and will grow in volume by at least 3-3.5 times.

We divide it into small pieces of the same size, round each, giving the shape of a ball. We leave on the work surface, lightly dusty with flour, cover with a film or towel and let the blanks rest at room temperature for about 15 minutes.

Then we roll out each piece of dough into a flat cake (no more than 5 millimeters thick), remembering to sprinkle the dough with flour (lightly) so that it does not stick to the rolling pin. Thus, we roll out all the blanks. Let them rest for 10 minutes on the table.

In advance (30 minutes before baking), turn on the oven to warm up to 220 degrees along with the baking sheet - it should be hot. When the oven has warmed up properly, we take out a hot baking sheet (you can not get it, but just push it out) and quickly put several blanks on it.

Immediately close the oven door and cook pita bread on a medium level for about 7-8 minutes. During this time, they will swell like balls and completely bake. When the first batch is ready, remove the cakes from the baking sheet and bake the rest immediately.

Ready-made pits, if you did everything correctly, will inflate well, without tearing - all the air will remain inside.

We serve the pitas warm, although after cooling they remain fresh for several days when stored in an airtight container or tightly tied bag. These cakes, by the way, can be frozen.

Arabian pita bread is soft, tender, aromatic and very tasty. They are hollow inside and are great for filling a wide variety of fillings. Try it, you must love this simple yet delicious homemade bread.

Recipe 2: yeast pita bread (step by step)

Under ordinary home conditions, it is difficult to repeat the traditional technological process, but nevertheless, our hostesses were able to adapt the recipe for making this amazing bread, and now pita can appear on every table. It will take a very high temperature and knowledge of some secrets. When baked for a short time, the pita cake swells up and forms inside a pocket that can be filled with any filling after cooking. Pita is perfect for the first and second courses, it is convenient to take it with you on the road, to work. Any recipe for pita at home is simple, because products are used that are in any kitchen.

• water 200 ml
• salt 1 tsp
• sugar 1 tsp
• dry yeast 2 tsp
• olive oil 2 tablespoons
• wheat flour 350 g.

Prepare basic foods before making pita at home. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift wheat flour into another bowl with high sides. Add dry yeast. Arm yourself with a hand whisk and stir to distribute the yeast evenly throughout the flour.

Pour liquid to the flour mixture. Begin kneading with a spoon until a thick dough forms. Continue kneading on a dusty board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Stir until the butter is absorbed into the batter.

Cover with a tea towel and leave in a warm place to raise for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Pound the rested dough. Add a little flour if necessary. Divide into 8 pieces. Form a ball out of each piece. Cover the blanks with a towel and work with each separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven in advance. Cover the baking sheet with parchment and send to the oven to heat up. Set the temperature to 260-270 degrees. Place the rolled pieces directly into the oven on a hot baking sheet.

Bake the breadcake for 5-7 minutes. Pita must remain white.

Fancy tortillas are ready. Serve warm without anything or stuff. Any pita filling is easy to prepare. Enjoy your meal!

Recipe 3: air pita at home

• Flour - 1 kilogram
• Salt - 2 teaspoons
• Sugar - 2 teaspoons
• Dry yeast - 1.5 teaspoon
• Vegetable oil - 4 tablespoons
• Water - 600 milliliters

Sift one kilogram of flour into a mixer bowl and, stirring at low speed, add two teaspoons of salt and two teaspoons of sugar. When the flour is well mixed with sugar and salt, add 1.5 teaspoons of dry yeast and mix well again.

Gradually, while continuing to stir, pour about 600 milliliters of warm water into the flour.

Knead at low speed until a homogeneous dough is obtained and gradually, continuing to knead, pour in 4 tablespoons of vegetable oil. Knead the dough for about 10 minutes more.

We transfer the dough into a large bowl, cover with kitchen wrap or a slightly damp towel and leave at room temperature to rise for about an hour and a half, the dough should double in volume.

Knead the risen dough or fold it several times. And once again put in a bowl, cover with a film or towel and leave for 20-30 minutes.

After 20 minutes, knead the dough, divide into four parts. We roll each part into a ball and divide it into four parts again.

We got 16 identical pieces of dough, cover them with a towel and leave for 10 minutes.

After 10 minutes, roll each piece of dough into a ball and, observing the order, roll each ball into a cake with a diameter of 15 centimeters.

Place the pits on a baking sheet lined with baking paper and bake in a preheated oven at 250 degrees Celsius for 5-6 minutes. At the same time, pits should be soft and not ruddy.

Ready pits, remove from the oven, transfer to a wooden board, cover with a towel and let cool slightly.

We serve warm pita to the table with meat and salads.

Recipe 4: hollow pita bread (step by step photos)

• Flour - 750 g
• Fresh yeast - 25 g
• Sugar - 2 tsp
• Water - 450 ml.
• Sunflower oil - 2 tablespoons
• Salt - 1 tsp

First of all, dissolve sugar in warm water, add yeast, mix well. Cover with a napkin, leave alone for 15 minutes.

After 15 minutes, the liquid should bubble.

Meanwhile, sift flour into a bowl, add salt. Do not pour all the flour right away. Better then, when kneading the dough, add if necessary (it may be needed and vice versa - more)

Add yeast mixture to flour, knead the dough. The dough should not be "clogged" with flour, it should be quite soft. Knead for at least 10 minutes, the dough becomes smoother and softer every minute. And best of all - entrust this business to the bread maker!

Sprinkle the bowl with flour just a little, send the dough here, having previously rolled it into a ball. Cover with foil, leave in a warm place for 1-1.5 hours until the volume doubles. Now the most suitable place for this is the oven with the light on.

After the specified time, we take out the dough, knead it.

We cut it into 12-15 approximately equal parts. Roll each part into a ball. Do not forget to cover the balls with a napkin to avoid chapping. Let's leave them alone for 15 minutes, covering them with a napkin and protecting them from drafts.

In the meantime, prepare the trays. To save time, I use 3 pieces (but ONLY bake one at a time!). We put parchment paper on them, sprinkle with a little flour. Turn on the oven to warm up to 250 degrees.

After 15 minutes, we take the ball that we formed first, roll it out. The thickness should be approximately 6-8 mm. We spread on a baking sheet. We will do the same with the second, third, etc. balls.

I prefer to prepare all the blanks at once, since then we will act very quickly and they will be baked instantly. After preheating the oven to 250 grams, quickly put the first batch there, trying not to keep the oven door open for a long time. We bake for about 8 minutes.

This is how they swell in the oven at the 6th minute, but you should always navigate by your oven!

Pitas should not brown too much, otherwise they will be dry. Enough 2-3 minutes after "fanning" (again, remember the nature of your oven).

We bake only one baking sheet at a time in the "bottom" or "bottom + top" mode (without letting them brown too much).

When the first batch is ready, we quickly take it out, let the oven warm up again to 250 grams, repeat the process.

I usually bake one batch at 180 degrees, it turns out ordinary, but very tasty bread cakes.

Recipe 5 Simple: Yeast-Free Pita Pita

This easy recipe will help anyone to make yeast-free Arabic pita bread. The tortilla is easy and simple to prepare, it can also be baked in the oven at 250 degrees. Be sure to try it at home and you will not regret it!

• Wheat flour - 2 Glasses
• Salt - 1 Teaspoon
• Vegetable oil - 4 Tbsp. spoons
• Water - To taste (How much dough will take)

Mix wheat flour and salt in a separate container, add oil and mix everything thoroughly with your hands. Gradually add water to the mass and begin to knead the dough. We do this until the dough is elastic and sticky enough. Cover the dough with a towel and leave in a warm place for 10 minutes.

After the expiration of time, we begin to roll out the dough on the working surface, previously sprinkled with flour. Roll out a thin dough cake and put it in a frying pan without oil. Bake over high heat, turning over. Each side will take approximately 30 seconds. Now we transfer the cake to the wire rack over the fire and bake until bubbles appear. Yeast-free pita is ready, bon appetit!

Recipe 6: Filled Crunchy Pita

• Wheat flour / Flour - 150 g
• Water - 100 ml
• Yeast (dry) - 5 g
• Salt - 1 pinch.
• Sugar - 1 tsp
• Vegetable oil - 1 tsp.

• Cucumber - 1 piece
• Lettuce / Salad - 6 pcs
• Chicken (boiled) - 100 g
• Champignons (fried) - 3 pieces
• Green onion - 2 branches.
• Mayonnaise - 2 tbsp l.
• Black pepper (to taste) - 1 pinch.

Dissolve yeast in warm water. Then add salt, sugar and butter. Leave alone for 5 minutes.

Then add flour and knead the dough. We leave to come up for 40-50 minutes.

Divide the dough into 6 parts. We roll each thinly into a circle. We bake on a wire rack, it is possible from the microwave, in a preheated oven at 250C. While we are rolling out the next one, the first is already ready.

You will see if the pita is puffed up and turns golden, then it's time to take it out.

For the filling, chop the cucumber and green onions. Boil the chicken and fry the mushrooms.

Cut the pita from one edge.

We spread the sixth part of the filling and pour a little mayonnaise. Pepper to taste.

We dilute the yeast in a small amount of warm water.

Sift flour (if grit, take a sieve with large meshes).

The salt is also soluble in 0.5 cups of water.

In a hill of flour, make a depression, pour in the yeast and mix gently, gradually add salt water. The dough should be tough but elastic. Add water if necessary. Knead until the dough begins to lag behind your hands. The dough can be kept for about an hour to come up, the impatient can bake right away.

Divide the dough into balls the size of a ping-pong or slightly larger. Roll out to a thickness of about 2-3 mm on a floured table.

Roll out slowly and evenly so that the surface of the cake is free of holes. And put on a dry baking sheet. The oven is preheated to the maximum, we put the baking sheet on the lower level, since the bread will open. That is, as it inflates like a ball, we immediately take it out.

The process, depending on the oven and the thickness of the cake, can take from 2 to 5-7 minutes. In the absence of an oven, you can bake in a pan, also dry. We follow the process and, if necessary, carefully turn the cake. Do not damage the surface, otherwise the bread will not rise.

Choose the size and thickness yourself, it depends on the size of your oven and pan. I baked in electric and gas ovens, and in a frying pan. Skill comes with experience and don't be upset if it doesn't work right away.
This dough is also used for tannur (oven in the ground, rising slightly above the surface). If you have a "wog" -type pan, that is, it has a concave bottom, then wash the outer surface of the pan well and, putting it on the gas upside down, heat it well and lay out the cake, do not forget to turn it over. Observe fire safety rules and do not risk in vain.

This recipe is a participant in the promotion "Cooking Together - Culinary Week"... Discussion of cooking on the forum.

Prepare basic foods before making pita at home. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift wheat flour into another bowl with high sides. Add dry yeast. Arm yourself with a hand whisk and stir to distribute the yeast evenly throughout the flour.

Pour liquid to the flour mixture.

Begin kneading with a spoon until a thick dough forms. Continue kneading on a dusty board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Stir until the butter is absorbed into the batter.

Cover with a tea towel and leave in a warm place to raise for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Pound the rested dough. Add a little flour if necessary. Divide into 8 pieces. Form a ball out of each piece. Cover the blanks with a towel and work with each separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven in advance. Cover the baking sheet with parchment and send to the oven to heat up. Set the temperature to 260-270 degrees. Place the rolled pieces directly into the oven on a hot baking sheet.

Bake the breadcake for 5-7 minutes. Pita must remain white.

Fancy tortillas are ready. Serve warm without anything or stuff. Any pita filling is easy to prepare. Enjoy your meal!