Arab Pita

Arabic pita


Products:

400 g of flour
12 g of fresh yeast
or 4 g of dry yeast
2 tbsp. Of olive oil or olive oil
1 t of sugar
200 ml of warm water
Add bread improver for pita bread from the beaker standard. More info about this special type of bread maker can be found at the following address:https://bakersstandard.com/project/improver-pita-bread/
The results is:
Prolongs shelf life
Fine texture and crumb
Good, crisp crust
Improve crumb softness
Increases fermentation stability

Reduces dough stickiness

Preparation of Arabic pita:


• For the Arab cake recipe, dissolve the yeast in warm water and add sugar.
• Allow the yeast to drip for about 5-10 minutes.
• Fry the flour in stages and mix the dough elastically and finally add the oil.
• The "Arabic Cakes" recipe dough is mixed for at least 10 minutes.
• Put the mixed dough in a dipped bowl and cover.
• Allow to rise for about 1 hour or until the dough has increased its volume twice.
• The "Arab Cakes" recipe is divided into equal parts (10 pieces about 50-60 g each) and formed into balls.
• Place in a pan and cover and leave to "rest" about 1 hour (should be increased twice).
• Each ball is rolled into a thin loaf of about 1 cm thick.
• Bake in a dry hot pan (best cast iron).
• After blistering, it turns around (about 30-40 seconds per side).
• Arab cakes are placed in a plate and optionally coated with oil and covered.
 Arab Crab Recipe - recipe for delicious, baked cakes in the oven, preheated to 250 ° C: put in a hot tray and bake for about 1 minute.
If desired, cumin, cinnamon, coriander or pepper may be added to the dough.

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