Pita bread

Overview

PitaBread. Also called pocket bread. It is a bag-shaped bread that originated in Arab countries in the Middle East and is also one of the staple foods of the locals. After the sheet dough is baked at high temperature, it expands into a hollow flying saucer shape in an instant. Cut lengthwise from the middle to form two pocket-shaped loaves. It can be stuffed with any ingredients and dishes to make delicious stuffed bread. I once made Teacher Meng’s version. In "The Apprentice Baker", there is only a short paragraph mentioning it in the review of Armenian shortbread - the same dough can also be used to make delicious pita bread: roll out 170g (6oz) of dough into a round bread with a diameter of 20cm (thickness is slightly less than 0.6cm), place the dough on a baking stone or baking sheet, and bake in an oven at 260°C. Stop when the dried nuts expand into 'pockets'. Count to 10 and use a long-handled wooden spatula or spatula to remove the pastry before it turns brown and crispy. Once cooled (and deflated slowly) cut it in half and use to make pocket sandwiches. Because of the characteristic of filling the opening, it is nicknamed Turkish pot helmet. The pockets can be stuffed with any variety of fillings you wish. If the meat of Roujiamo is stuffed, it should also be called Roujiamo. Instead of using such heavy dough to roll out a large round cake, I used my favorite small portion to roll it into an oval-shaped cake. In this way, the cut will not feel too wide, and the cut half of the cake will appear deeper, especially for such a small cake. I particularly like that sentence. You can also put the dough in the refrigerator to rest overnight immediately after kneading. This makes time more flexible and you don’t have to rush to watch the dough grow. I randomly packed some beef and cabbage because they were the most readily available ingredients. Maybe it should be topped with some more sauce, but that's up to the person who eats it. . . .

Tags

• baking
• old man
• breakfast
• cake
• beef
• cabbage
• corn oil
• high gluten flour
• honey
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients: 95g high-gluten flour, 1/4 tsp salt, 1/4 tsp dry yeast, 1/2 tbsp honey, 1/2 tbsp corn oil, 42 ml water, side dishes: half a cabbage, several slices of beef

   

2. 2 Pour all ingredients into bread pan

   

3. 3 Mix the dough for about 20-30 minutes

   

4. 4 Can pull out the film

   

5. 5 Roll into a ball, place in a bowl, and let rise overnight in the refrigerator

   

6. 6 Take it out and warm it up, the dough will grow,

   

7. 7 Divide into 4 equal parts

   

8. 8 Roll into oval shape

   

9. 9 Place in a baking pan and let rise for 5-10 minutes

   

10. 10 Place in the oven, middle layer, with upper and lower heat at 230 degrees, and bake until the dough puffs up

    

11. 11 Take out of the oven and let cool

    

12. 12 Cut in half

    

13. 13 Fill in the side dishes