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Pita (Pitta) Bread
It is the dried crust on the outside of the rounds that makes them puff into pitas. If you don't let them sit you will have pita shaped buns without pockets.
Serves: 4
Ingredients
1 Tbsp yeast
1 cup water
1 tsp honey and enough flour to knead but any yeast dough will do).
Method
- Let rise unto double, punch down and shape dough into small balls (about the size of golf balls) Let sit at least 20 minutes or up to 40 min.
- Press or roll the balls of dough flat, do this gently so the bit of crust on the outside of the dough stays on the outside. Let sit 20 min then turn over, let sit another 20 min.
- Bake until golden and puffed.
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