Last modified on 17 January 2013, at 23:48

Cookbook:Pita

Cookbook | Ingredients | Recipes

Pita prepared on open fire

Pita (also known as pita bread, Arabic bread etc.) is a yeast-made wheat bread originating from North-African, to Middle-Eastern and to Mediterranean cuisines. It is usually eaten with sauces, dips and fillings. Known dishes that use pita are kebab, gyros, and shwarma. Pita is low in saturated fat and cholesterol. 100 grams (3½ oz.) of regular pita has about 250 calories.

IngredientsEdit

  • 250 ml (1 cup) of warm water
  • 25 g (1 oz.) of yeast
  • 1 tsp. of salt
  • 2 tbsp. of vegetable oil
  • 500 ml (2 cups or 17 fl. oz) of durum wheat flour

ProcedureEdit

  1. Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough.
  2. Let the dough rise to twice of its size.
  3. Divide the risen dough into 8 pieces and shape them into balls.
  4. Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6").
  5. Let the breads rise in a warm place covered with a cloth for about 30 minutes.
  6. Bake in 225°C (435°F) for about 12 minutes.

Optional additionsEdit

Cut the bread into two pieces so it can be used like a sandwich filled with salad or meat. Or the exact same, wrapped into a reel. Pita is delicious when dipped in sauces just like that, too. There are lots of possible ideas and combinations!

Makes 8 pitas.

External linksEdit