Mini Pits with Milk

Soft flat buns with a golden-brown crust are very convenient to serve instead of bread, and, after cutting, fill with various fillings. In addition, these cakes are quite simple to prepare and do not stale for a long time with proper storage.

Summary

Ingredients

• Milk – 100 ml
• Water – 200 ml
• Olive oil – 45 ml
• Sugar – 30 g
• Flour – 450-470 g (3 cups with a capacity of 250 ml)
• Pressed yeast – 20 g
• Salt – 1 teaspoon

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Instructions

1. Add sugar and yeast to warm water and stir for 1-2 minutes until dissolved.
2. Sift roughly three-quarters of the flour into a bowl. Add the olive oil, warm milk, and salt to the flour, then pour in the yeast mixture.
3. Knead the dough for 8-10 minutes, adding remaining flour as needed, until the dough is soft, elastic, and no longer sticks to your hands. Cover with cling film and let rise in a warm place for about 1 hour until the dough triples in volume.
4. When the dough has tripled in volume, roll out to 5-7 mm thick. Cut out circles with a 6 cm diameter using a round cutter or glass.
5. Line a baking sheet with parchment paper and place the pita circles on it. Cover with cling film and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 180°C (356°F).
6. Place a bowl of water on the lower oven rack for steam. Bake the pitas on the middle rack for 18-20 minutes at 180°C (356°F) until golden.
7. Remove from the oven and immediately sprinkle lightly with water. Cover with a kitchen towel and wrap with cling film, then let cool completely.
8. Store cooled pitas in a closed container.

Bon Appetit!