Baking

Peeta at home

Peeta is a flat round unleavened bread in the form of a cake, incredibly popular in the countries of the Mediterranean, the Middle East, and especially in Israel.

Particularly leave there is water vapor formed under the influence of high temperature inside the cake, and during the baking process it separates one layer of the cake from another.

As a result, a cavity is formed inside, or as it is also called a “pocket”, which can be filled with any filling.

Peeta also tastes good plain as bread, especially with tzatziki sauce.

Pita at home – ingredients

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Pita at home – preparation

Oil is mixed with water.

Sift flour into a bowl, add salt and yeast. Make an indentation in the middle of the flour hill and gradually pour a mixture of water and oil into it, knead the dough.

Knead the dough until it stops sticking to your hands. Cover the dough and put it in a warm place for 1-1,5 hours. The dough should double in size.

Knead the dough and let it rise again for another hour.

Divide the finished dough into 12 parts. On a floured surface, roll out each piece into a 5 mm thick cake

Place the cakes on a parchment-lined baking sheet. We send it to the oven heated to the maximum, bake for 5-7 minutes. During this time, the pita will puff up and become slightly golden in color. Be careful not to overbake.

In order to open the “pocket” to leave, cut it along the edge with a sharp knife.

You can fill it with any filling: vegetables, salad, fried meat.

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