Having prepared tahini - sesame paste, I got into the taste and took up other popular oriental dishes. The next in line was pita - an original cake that looks like an inflatable pillow. Inside, such cakes are empty, like a pocket, so it is very convenient to cut it and put the filling inside.

Pita is even used instead of a spoon to, for example, eat hummus, which will be discussed in the next recipe. There is a special technology for baking, but the love for these unusual cakes prompted the housewives to create a recipe for a conventional oven. The taste of the products is almost like the traditional ones from the Middle East.

Ingredients: 1 tbsp. water, 2.5 tbsp. flour, 1 tsp. salt, 1 tsp. sugar, 2 tbsp. olive oil, 0.5 packs of dry yeast.

Sugar and salt dissolved in a glass of warm water.

I mixed flour with yeast and liquid.

Here is such a beautiful porous risen dough.

Before continuing to work with him further, we preheat the oven, and very strongly - to the maximum. I have a maximum of 270 degrees.
Knead the dough again, divide into 8 parts

We form dough balls, which we roll into a cake. The cakes should not be thick - 5-7 mm thick, and about 15 cm in diameter.

We put the baking sheet in the oven to warm it up, put the cakes on it so that there is a space between them, and put it in the oven (remember, it is very hot!). It takes five minutes for the cakes to swell like balloons. They do not need to be browned so as not to become coarse.

We take out the cakes on a towel, but do not put on top of each other, cover with another towel.

By tradition, pita is served warm, but as it turned out, cold is very tasty. Have you already figured out what to put in the pita pocket? Here, without looking back to the East, you can start your imagination galloping: salads, pâtés, all kinds of shawarma-like mixtures, or maybe a cutlet with additives, like in a hamburger ... in general, you can think of a lot of things.

By the way, if you have baked a lot of cakes, then you can again adopt the national method of storing pita: wrap it in foil - and in the freezer.

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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 good 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).

Pita is a traditional Arabic bread. Pits are oval and round in different diameters - from 15 cm to half a meter. Cakes with a pocket are common all over the world - they are especially loved in Turkey, Greece, Israel. If you cut the pita from the side, then an empty cavity forms in the bread, which can be filled to taste - vegetables, meat, sauce ...
Pita is baked from unleavened yeast dough in a very hot oven on a sheet of foil placed directly on the wire rack to inflate the dough under the influence of the escaping steam, and then, when cooled down, sinks, and the pitta can be easily divided into halves or made into a pocket. In the oven, it must be baked at a very high temperature, be sure to put the foil in, otherwise the pita will simply not swell (((Pita can be eaten both warm and cold. But it is elementary heated in a hot oven. The Arabs themselves store pita quite interestingly - the cake is wrapped in foil, allow to cool, and then freeze directly in the foil. And if necessary, take a stack of cakes, defrost and heat in the oven at 150 degrees 15 minutes. Pita can be stored for a short time by wrapping it in cooking paper and then putting it in a bag. will stay fresh.

Ingredients:
Products:
water - 1 glass;
flour -2 - 2.5 cups;
fast yeast - 1 sachet;
sugar, salt - 1 tsp each;
vegetable oil - 2 tablespoons

Dish Tags: Hot dish, Cold dish, For breakfast, For lunch, For dinner, Different taste, Oven baked.

1 Dissolve salt, sugar and yeast in warm water. 2 Add butter and flour and knead into a smooth, soft dough. 3 Cut the dough into fist-sized pieces. We make koloboks. 4 We form dough balls - stretch the dough a little on the palm and roll it into a ball, closing its base. 5 Flatten the balls into flat cakes. 6 Roll out the cakes into circles with a diameter of 15-20 cm. Put the finished circles on a towel, cover with a cloth and let stand for 20-30 minutes. 7 Since we do not have a tandoor oven, but we want the pita to swell, we can do this - we put a dry frying pan on the strongest fire, heat it up harder and lay out the cake. As soon as the pita begins to swell, FAST transfer it to the oven preheated to 250 degrees. But it is very important to put the pita in the oven on the same side as the pita in the pan, that is, do not turn it over. We keep the pita in the oven for a couple of minutes at most, only so that the top is slightly browned. 8 Then you will have the very same pocket in the pita ... 9 And the pits themselves will look very tasty! Enjoy your meal!

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.

Enjoy your meal!

Recipe 7: pita bread in a pan or oven

Recipe for pita tortillas, made from wallpaper flour or wheat. Pita is a flat, round unleavened bread that is very popular in the Middle East. I will tell you how to make such a flatbread at home in 2 ways: in a pan and in the oven. Also, "oriental bread" is prepared with various fillings; for this, a "pocket" is made in a flat cake.

• Flour - 3 cups
• Dry yeast - 2 tsp
• Warm water - 1 glass
• Olive oil (optional) - 2 tsp
• Salt - 2 tsp

Dissolve the yeast in a deep bowl in warm water, let it stand for 5 minutes, a reaction should occur. Then add flour, add salt and olive oil. Mix, you get a crumbly dough. Sprinkle a little flour on the table, dump the dough and knead it until it is solid, smooth and elastic (5-7 minutes). Transfer the tortilla dough to a lightly oiled bowl, cover with a towel, and leave in a warm place for a while.

As soon as the dough has doubled, after about an hour, lay out on a work surface, divide into eight parts, roll each into a cake, about 5 mm thick.

The first option, we cook in the oven, grease a baking sheet with oil, put a cake on it and bake at 220 C for 3 minutes. In the oven, the pita will begin to swell, as soon as it takes almost the shape of a ball, then the bread is ready. Place on a plate, cover with a tea towel.

We cook the second option in a pan, it is better to take a cast-iron, thick-walled one. Heat well, add a little oil and fry the cake on both sides for 1-2 minutes, until bubbles appear on it. Serve ready-made pita bread. Enjoy your meal!

Recipe 8: homemade oriental pita bread

• Olive oil 2 tbsp the spoon
• Sugar 1 tsp
• Salt 1 tsp
• Dry yeast 6 g
• Flour 2.5 glass
• Water 1 glass

Mix yeast with flour, if instructed to do so.

Dissolve sugar and salt in warm water.

Mix water solution with flour, knead soft dough. Add olive oil, knead the dough until smooth, put in a warm place.

Knead the doubled dough again until it is smooth and elastic.

Divide the dough into 8 pieces, roll into balls.

Roll each ball into a circle with a diameter of 12-15 centimeters and a thickness of 5-7 mm. Cover the blanks with a napkin or foil and leave to lie down while the oven warms up. Bake pita bread for 5 minutes in the hottest oven (250-270 degrees), put the cakes for baking on a hot baking sheet. No need to brown, remove the pits when they are swollen.

Put the cakes on a towel separately from each other, cover with another towel on top.

Use tortillas for filling with different fillings or just like bread. You can bake pita for future use, wrap it in foil and freeze it in the refrigerator.

This recipe is my pride, in part because no one I know bakes it. Although there is nothing complicated in this bread. Pita recipe at home is quite within the power of even beginners. After all, the pitta dough is not special, but ordinary yeast dough. The whole secret lies in molding bread in the form of cakes, which in the oven inflate like balls and become hollow inside. The area of \u200b\u200bapplication of ready-made cakes is very extensive. Arabs pinch off pita and use it instead of forks, grabbing food with a flat cake. Pita is also extremely popular in the form of a pocket that you can fill with anything. The main components in this case are chickpea paste "" and chickpea cutlets "", about them a little later.

By the way, not all of my pits are inflated into a ball, as expected. I don’t know what it’s connected with, because the dough and the temperature regime are the same. If this happens, then I am not very upset, because then the failed cake automatically turns into an excellent base for pizza!

• Flour - 500 g
• Fresh yeast - 15-20 g (7-8 g dry)
• Warm water - 300 ml
• Olive oil - 3 tbsp l.
• Sugar - 1 tsp
• Salt - 1 tsp

Cooking ordinary yeast dough. We dilute yeast in warm water with sugar. As soon as the yeast is "working", add the rest of the ingredients and knead the dough. It should not be tight, but it should not stick to your hands either. You can go the more difficult path and first make a dough with a little flour, and when it comes up, add the rest of the flour and knead again. To be honest, I didn't notice much difference in the result.

So, put the dough in a warm place to approach, for about an hour and a half. Once it has risen well, we take it out of the bowl, crush it and divide it into balls the size of a golf ball. For larger cakes and balls, we make more, almost the size of a tennis ball. We cover the balls with a towel so as not to dry out and start rolling the cakes. By that time, we heat the oven together with the baking sheet to the maximum temperature.

In advance, all the cakes should not be rolled out so that they do not dry out and rise well in the oven. I have 2 pits on a baking sheet, and 2 rolled ones are usually ready. We take out a hot baking sheet and slap 2 cakes on it. Try not to leave the oven door open for a long time, otherwise you will lose heat. While the cakes are baking, roll out the next 2.

Pita is baked very quickly, literally 3 minutes on one side, until it swells. It looks like this:

Then we turn it over to the other side, literally for 30-40 seconds. If you overexpose the pita, it will dry up, and there will remain such a stale ball. By the way, the thinner the cake is rolled out, the more it swells, becoming almost round. If you need a pita with filling as a result, then its optimal thickness is 2-3 mm. The thicker the pita is needed at the exit, the larger the original ball should be in size, otherwise it will turn out to be quite small in diameter. Although, here it is for an amateur ...

Put the finished pitas in a stack on a plate. Let it cool. To prevent the cakes from drying out, then they can be folded into a bag.