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Main Ingredients | Refined flour (maida), Refined flour (maida) |
Cuisine | Middle Eastern |
Course | Breads |
Prep Time | 51-60 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Pita Bread - SK Khazana
- 4 cups Refined flour (maida)
- for dusting Refined flour (maida)
- 2 1/2 tablespoons Fresh yeast
- a pinch Castor sugar (caster sugar)
- 2 teaspoons Salt
- 1 1/2 tablespoons Olive oil
- for greasing Olive oil
Method
- Take yeast, castor sugar and 2 tbsps warm water in a bowl and mix well. Set aside for 5 minutes to activate.
- Sieve the flour into a planetary mixer bowl, add salt and whisk well. Add activated yeast and sufficient water. Start the mixer and mix on slow speed to make soft dough.
- Stop the mixer and add olive oil and mix again on medium speed till the oil is incorporated.
- Dust some flour on worktop, transfer dough and knead the dough lightly. Shape into a roundel. Grease a bowl with a little olive oil, place the dough in it and cover with a moist muslin cloth. Set aside to prove for 5-10 minutes.
- Knockback the dough, dust the worktop with flour and keep the dough on it. Roll into a log and divide into 4 equal portions.
- Apply little oil on the worktop, dust some flour on top and roll each portion into thin disc.
- Grease a baking tray with oil and dust some flour and transfer the rolled discs on it. Cover it with a moist muslin cloth and set aside 15-20 minutes in a warm place.
- Preheat the oven to 200˚C.
- Keep the tray in the preheated oven and bake for 8-10 minutes. Remove and set aside to cool down. Cut each disc into half and open out the pocket.
- Transfer onto a serving plate and serve as required.
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