Chrissis Pita
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g flour (din kelmehl), type 630 and somethin to roll out
- 1 teaspoon salt
- 20 g yeast, fresh
- 1 teaspoon honey
- 5 teaspoons olive oil
- 250 g water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the flour and salt in a bowl with a whisk.
- Crumble the yeast and dissolve it together with the honey in some of the lukewarm water. Pour the yeast mixture on the flour and knead the whole thing into a smooth, pliable yeast dough with the addition of 4 teaspoons of olive oil and the rest of the water. The dough should be kneaded until it no longer sticks and loosens from the edge of the bowl. Then spread the bowl with 1 teaspoon of olive oil and turn the dough in it until it is completely coated with oil. Cover with a clean cloth and let rise for about 1 hour in a warm, draft-free place. The dough should have roughly doubled in volume by then.
- After rising, knead the dough briefly again by hand, shape it into a roll and divide it into 8 portions. Knead each portion into a ball, flatten it a little and roll it out with a rolling pin.
- Line two baking sheets with parchment paper and place 4 pita each on a baking sheet. Leave enough space.
- Bake at 200 ° C for 10-15 minutes. Then leave to cool on a wire rack.
- The pita can be frozen excellently and, if necessary, briefly baked in the oven. They taste great with my turkey gyros.
- Total 39.5 points / with 8 pita per pita 5 points.
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