Yeast Pita
by Editorial Staff
These pits are made from yeast dough with a little yogurt.
Servings: 8
Ingredients
- Natural yogurt without additives – 2 tbsp
- Whole grain flour – 130 g (about 1 cup)
- Sugar – 1 tbsp
- Dry fast-acting yeast – 2.25 teaspoon.
- Warm water – 2 glasses + 2 tbsp
- Bread flour – 280 g (about 2.25 cups)
- Extra virgin olive oil – 1 tbsp
- Salt – 3/4 teaspoon.
- Vegetable oil
Directions
- Knead the pita bread dough. Dissolve yeast and sugar in a large bowl in warm water and let stand for 5 minutes at room temperature.
- Pour all the bread flour, 3/4 cup whole grain flour, yogurt, olive oil, and salt into a bowl of yeast, stir until smooth.
- Place the dough on a floured surface and knead with your hands, adding the whole grain flour, about 10 minutes, until elastic. Place the dough in a large oiled bowl, cover, and leave in a warm place to rise for 45-60 minutes (the dough should double in volume).
- Place the wire rack in the oven on the lowest shelf, and turn on the oven itself for preheating to 250 degrees.
- Knead the matched dough and divide it into 8 parts. Roll each piece into a circle with a diameter of 14 cm. Grease two baking sheets with vegetable oil. Place 4 circles on each baking sheet. Place one baking sheet in a preheated oven and bake the pita cakes for about 8 minutes, until golden brown. Then place the second baking sheet in the oven and also bake the pita bread for 8 minutes. Cool pits on a wire shelf at room temperature.
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