Mini Pits with Milk
by Editorial Staff
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.
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
Directions
- Add sugar and yeast to a bowl of warm water. Stir to dissolve the sugar and yeast.
- Pour the sifted flour into a bowl (do not add all the flour at once, leave about a quarter). Add olive oil, warm milk, and salt to the flour. Pour in the yeast mixture.
- We knead the dough. Knead until the dough stops sticking to your hands. Add flour if necessary. The dough should be soft, elastic, not “clogged” with flour. Cover the dough with cling film and put in a warm place for about 1 hour.
- The dough should increase in volume by 3 times. Roll out the dough into a layer 5-7 mm thick. Using a round-cut (an ordinary glass is also suitable), cut out circles with a diameter of about 6 cm from the dough.
- Cover the baking sheet with parchment. Put the formed pitas on a baking sheet, cover with cling film, and leave in a warm place for 30 minutes. By the end of this time, preheat the oven to 180 degrees.
- Place a bowl of water on the lower level of the oven. We send the baking sheet with pita bread to the preheated oven and bake for about 18-20 minutes at a temperature of 180 degrees.
- Remove the finished pitas from the oven, sprinkle with a little water, cover with a kitchen towel and cling film on top. Let the pitas cool down.
- Mini-pits can be stored for a long time in a closed container. Already want to try it?
Bon Appetit!
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