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Recipes Easy and Quick Homemade Pita Bread (5-Ingredients) Healthy Recipes
Delicious Ihust made these in my RV and shared with camping friends who all loved them.
My husband and I missed a good vegan falafel sandwich.
Today I made your recipe for pita bread in combination with The Buddhist Chef�s falafel�. WAAW!
Very easy to make and so soft and tasty. It is now one of our favourite dishes.
Homemade Pita Bread (5-Ingredients)
Ingredients
- 1 cup (8 oz.) lukewarm warm water (about 105�110�F)
- 1 tablespoon sugar
- 2 1/4 teaspoons (1 package) active dry active yeast
- ~3 cups all-purpose flour (or enough to form a soft and slightly sticky dough)
- 1 tablespoon extra virgin olive oil
- 1 3/4 teaspoons salt
Instructions
- Add the warm water, sugar, and yeast to the bowl of a stand mixer along with 1 cup of flour. Whisk everything together until uniform and set it aside for 15 minutes. The mixture should bubble and foam.
- Add the olive oil and salt, along with 1 1/2 cups of flour. Mix on low speed, using a dough hook attachment, until the dough is soft and no longer stick to the sides of the bowl. If it does stick, add an additional 1/4 cup of flour at a time (we added 1/2 cup more for a total of 2 cups).
- Knead on low for 5 to 6 minutes.* Remove the dough from the bowl, turn it out onto a floured work surface and form it into a ball.
- Lightly oil a large bowl and place the dough inside. Turn it over to coat it with oil, and cover the bowl with a clean kitchen towel. Allow the dough to rise in a warm area for 2 hours or until doubled in size.
- Remove the dough from the bowl and place onto a floured work surface. Form the dough into a large ball and cut it into 8 pieces using a sharp knife. We roughly estimate here but if you would like everything to be even, use a food scale to weight out each dough piece to ensure they are equal.
- Form each piece of dough into a small ball, pulling dough from the sides and tucking the ends underneath the bottom. Place the balls about 1-inch apart onto the floured work surface and cover them with a lightly oiled piece of plastic wrap. Allow the dough to rest for 30 minutes.
- Once rested, roll the dough balls out into flat and round pitas, about 1/4-inch thick. If you do not have a rolling pin, you can simply use your hands to pat the dough flat as best you can. Allow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form a pocket in the pita when cooking.
- Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita bread dough into the skillet and cook until bread begins to puff up and the bottom has browned, about 2-3 minutes. Flip and cook for 2 minutes more. Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect �pockets�, it is not necessary or always expected. Wrap the cooked bread in a clean dish towel as you continue cooking the rest of the pita to keep them warm.
- Best if served immediately; if not, the pita will last in the airtight container at room temperature for about 5-7 days.
Recipe Adapted from sweetsimplevegan.com
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