Pita bread has been traditionally baked in the oven or on a stone, but it can also be made in a frying pan. It’s better to bake these breads in the oven, however, as they can be made very quickly and you can bake several at the same time. Regardless of how you make them, be sure to try them, especially if you have children, you better get the knack of it, they’ll love them. It is even great for snack sandwiches, they will love them.
They are freezable, so it is a good idea to make lots of pita breads and store them thus. To freeze them, once they are cold, wrap them individually in cling wrap and store them in the freezer. Once you want to use them, just leave them to defrost at room temperature and warm them up slightly in a frying pan.
– Preparation time: 35 minutes
– Cooking time: 4 minutes
– Total time: 3 hours
– Portions: 6 rolls
– Category: Breads
– Type of cuisine: Middle Eastern
– Calories per portion (kcal): 189
- 140-150 ml water
- 5 g of dry leavening (or 15 g of fresh leavening)
- 1 tsp sugar
- 250 gr of all-purpose flour
- 30 ml olive oil
- 5 g salt
- Weigh the ingredients, mix the water with the yeast and the sugar so that the yeast hydrates.
- Sift the flour, add the oil, the yeast mixture and leave to stand for 10 minutes.
- Then mix all the ingredients together, add the salt and knead until smooth.
- Place the dough in a bowl and leave it covered until it has doubled in volume.
- Preheat the oven to 250 °C (450º F) and make 6 circles of about 14 cm diameter from the dough.
- Once we’ve got six rolls, let them stand for 20 minutes and then bake them straight on the baking sheet for 4 minutes.
- When they are ready, remove them and leave them to cool on an oven rack, leaving them unstacked or stacked and covered with a cloth.
- Now they are all ready, it is possible to serve them either warm or cold.
- 2 pita wholemeal breads (about a 15 cm diameter)
- 1/2 cup of red or black seedless El Ciruelo grapes, thinly sliced or cut into halves
- 1/2 cup of low-fat cottage cheese
- 1 tbsp olive oil
- 2 tsp honey
- 1 tsp lemon juice
- 6, or 12 in case they’re small, basil leaves cut into strips
- Pre-heat the oven to 230°C (450°F). Line two oven trays with baking paper.
- Split the pita bread lengthwise, therefore each one will set up two circles; finally, we’ll get four circles. Place the pita circles on the trays with the cut edge facing up and brush the mold of each one with oil.
- Place 2 tablespoons of cottage cheese on each pita, leaving about a 1/2-inch gap around the edges, then put the sliced grapes in a single layer on top of the cottage cheese. Bake until edges are crisp and cottage cheese is warm, from 5 to 7 minutes.
- In a small bowl, mix the honey and the lemon juice until the honey dissolves.
- As soon as the pizzas are ready, sprinkle each one with about 1/2 teaspoon of the honey-lemon mixture.
- Sprinkle a pinch of basil over the pizzas, serve them immediately… and you nailed it!
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