Pita bread

Overview

This is a delicacy originating from the Middle East and the Mediterranean. Its biggest feature is that the dough will bulge when baked, forming a hollow dough that looks like a pocket, so it is also called pocket bread.

Tags

• staple food
• home cooking
• high gluten flour
• olive oil
• wheat bran whole wheat flour
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 So all the ingredients are put into the bread bucket, and the dough is kneaded through the kneading process until it reaches the expansion stage and the thin film can be pulled out

   

2. 2 Place the kneaded dough in the bread machine to continue fermenting until it doubles in size. Dip your fingers in flour and poke holes without shrinking

   

3. 3 After the fermented dough is kneaded and deflated, divide it equally into 7 pieces, roll them into balls, cover them with plastic wrap and let them rise for 15 minutes. At this time, preheat the oven to 230 degrees and put the baking sheet into the oven to heat

   

4. 4 Roll the risen dough into a round cake, about 15cm in diameter

   

5. 5 Take out the heated baking pan, place the rolled dough on it, quickly put it into the middle shelf of the oven, and bake at 230 degrees. When baking this cake, roll out the next cake, take out one after baking, take out the baking pan and put in the next cake

   

6. 6 Bake for about 2-3 minutes. The dough will be completely puffed up. Continue baking for 1-2 minutes. The surface of the dough will turn light golden brown.