Homemade pita: recipe with and without yeast. Arabic Pita Bread – Pita Recipe with Warm Salad

This recipe is my pride, partly because no one I know bakes it. Although there is nothing complicated about this bread. The recipe for pita bread at home is quite feasible even for beginners. After all, pita dough is not something special, but regular yeast dough. The whole secret is in shaping the bread into flat cakes, which in the oven puff up like balls and become hollow inside. The scope of application of ready-made cakes is very extensive. Arabs pinch off pita bread and use it instead of spoons and forks, grabbing food with the flatbread. Pita is also extremely popular in the form of a pocket that can be filled with anything. The main components in this case are chickpea paste "" and chickpea cutlets "", more on them a little later.

By the way, not all my pitas are inflated into a ball, as expected. I don’t know what this is connected with, because both the dough and the temperature conditions are the same. If this happens, then I’m not very upset, because then the failed flatbread automatically turns into an excellent pizza base!

• Flour – 500 g
• Fresh yeast – 15-20 g (7-8 g dry)
• Warm water – 300 ml
• Olive oil – 3 tbsp. l.
• Sugar – 1 tsp.
• Salt – 1 tsp.

Prepare regular yeast dough. We dilute yeast in warm water with sugar. Once the yeast has started working, add the remaining ingredients and knead the dough. It should not be tight, but it should not stick to your hands. You can take a more complicated path and first make a dough with a small amount of flour, and when it suits, add the rest of the flour and knead again. To be honest, I didn’t notice much difference in the result.

So, put the dough in a warm place to rise for about an hour and a half. Once it has risen well, take it out of the bowl, knead it and divide it into balls the size of a golf ball. For larger cakes, make larger balls, almost the size of a tennis ball. Cover the balls with a towel to prevent them from drying out and begin rolling the cakes. By that time, preheat the oven along with the baking sheet to maximum temperature.

All cakes should not be rolled out in advance so that they do not dry out and rise well in the oven. I fit 2 pitas on a baking sheet, and usually have 2 rolled out at the ready. We take out a hot baking sheet and place 2 flat cakes on it. Try not to leave the oven door open for too long, otherwise you will lose heat. While the cakes are baking, roll out the next 2.

The pita bakes very quickly, literally about 3 minutes on one side, until it puffs up. It looks like this:

Then we turn it over to the other side, literally for 30-40 seconds. If you leave the pita too long, it will dry out and you will be left with a stiff ball. By the way, the thinner the cake is rolled out, the more it swells, becoming almost round. If you ultimately need pita with filling, then its optimal thickness is 2-3 mm. The thicker the output pita is needed, the larger the original ball should be in size, otherwise it will turn out to be very small in diameter. Although, this is not for everyone...

Place the finished pitas in a stack on a plate. Let it cool. To prevent the cakes from drying out, you can then put them in a bag.

We dilute the yeast in a small amount of warm water.

Sift the flour (if it is coarse, use a sieve with large cells).

We will also dissolve salt in 0.5 cups of water.

Make a hole in the flour slide, pour in the yeast and mix carefully, gradually add salted water. The dough should be tough but elastic. Add water if necessary. Knead until the dough begins to pull away from your hands. The dough can be left for about an hour to rise; those who are impatient can bake right away.

Divide the dough into balls the size of ping pong or slightly larger. Roll out to a thickness of about 2-3 mm on a floured table.

Roll out slowly and evenly so that the surface of the cake is free of holes. And place it on a dry baking sheet. The oven is preheated to maximum, place the baking sheet on the lower level, because the bread will open. That is, as soon as it inflates like a balloon, we immediately take it out.

The process, depending on the oven and the thickness of the cake, can take from 2 to 5-7 minutes. If you don’t have an oven, you can bake it in a frying pan, also dry. We monitor the process and, if necessary, carefully turn the cake over. Be careful not to damage the surface, otherwise the bread will not rise.

Choose the size and thickness yourself, it depends on the size of your oven and frying pan. I baked in both electric and gas ovens, and in a frying pan. Skill comes with experience and don’t be upset if you don’t succeed right away.
This dough is also used for tannoor (an oven in the ground, slightly raised above the surface). If you have a “vogue” type frying pan, that is, it has a concave bottom, then wash the outer surface of the frying pan well and, putting it upside down on the gas, heat it well and lay out the cake, do not forget to turn it over. Follow fire safety rules and don’t take unnecessary risks.

This recipe is part of the promotion "Cooking together - culinary week". Discussion of preparation on the forum.

Having prepared tahini - sesame paste, I got a taste for it and took on other popular oriental dishes. Next in line was pita - an original flatbread that looked like an inflatable pillow. The inside of these flatbreads is empty, like a pocket, so it is very convenient to cut it and put the filling inside.

Pita is even used instead of a spoon, for example, to eat hummus, which will be discussed in the next recipe. There is a special technology for baking, but the love for these unusual flatbreads prompted housewives to create a recipe for a regular oven. The taste of the products is almost like traditional ones from the Middle East.

Ingredients: 1 tbsp. water, 2.5 tbsp. flour, 1 tsp. salt, 1 tsp. sugar, 2 tbsp. olive oil, 0.5 packs of dry yeast.

Dissolve sugar and salt in a glass of warm water.

Mixed flour with yeast and liquid.

This is such a beautiful porous risen dough.

Before continuing to work with it further, preheat the oven, and very much - to maximum. My maximum is 270 degrees.
Knead the dough again and divide it into 8 parts.

We form dough balls and roll them into flat cakes. The cakes should not be thick - 5-7 mm thick, and about 15 cm in diameter.

We put the baking sheet in the oven to heat up, put the cakes on it so that there is space between them, and put it in the oven (remember, it is very hot!). It only takes five minutes for the cakes to inflate like balloons. There is no need to brown them to prevent them from becoming rough.

We take the cakes out onto a towel, but do not put them on top of each other, cover them with another towel.

Traditionally, pita is served warm, but, as it turns out, cold is very tasty. Have you already figured out what to put in your pita pocket? Here, without looking back to the East, you can let your imagination run wild: salads, pates, all sorts of mixtures like shawarma, or maybe a cutlet with additives, like in a hamburger... in general, you can come up with a lot of things.

By the way, if you have baked a lot of flatbreads, then you can again adopt the national method of storing pita: wrap it in foil and put it in the freezer.

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Situated at the crossroads of Africa and Asia, Egypt has a lot to offer that is delicious and original. Egyptian cuisine has incorporated dishes from other eastern countries; Egyptian chefs have adapted recipes from Turkish, Lebanese, Syrian and Greek cuisines to suit Egyptian tastes. Simple national dishes are prepared with plenty of fresh and ripe fruits and vegetables, and seasoned with a small amount of spices, although Egyptian dishes are rarely spicy.

Every meal is accompanied by bread, which is called “aish”. Traditional bread "aish baladi" (Baladi bread) is a round and fragrant flatbread made from wholemeal flour, rolled in ground wheat. It splits in half like a Greek pita...

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products given is not very large, in fact, the recipe contains each...

Ful Medames / Egyptian cuisine

One of the popular dishes in Egypt, Ful Medames consists of beans served with butter, garlic and lemon juice. The word “Medames” is of Coptic origin and translates as “buried.” This refers to the way the dish was originally prepared: in a pot, buried in hot coal, or sand. Ful Medames can be served with many toppings such as butter, tomato sauce, tahini, or an egg. However, the most traditional method is to eat it simply with salt, with Egyptian bread. Nowadays, this dish of the national cuisine of Egypt is exported to many Middle Eastern countries such as Syria, Lebanon, Saudi Arabia and Sudan.

Ingredients (for 4/6 servings)
Dried and peeled beans...

Mahshi-stuffed vegetables in Egyptian style

M'akhshi is one of the most popular dishes in Egypt. All kinds of vegetables are stuffed: small eggplants, zucchini, tomatoes, potatoes, peppers, grape leaves, cabbage, even onions. This is very painstaking work, it takes a lot of time, but the result is worth it!

Rice (filling) - 350 g
Onions (stuffing; large) - 1 pc.
Greens (stuffing; dill + parsley + cilantro) - 6 bunches.
Tomato (filling) - 1.5 kg
Mint (filling; powder) - 1 tsp.
Salt (to taste)
Black pepper (stuffing) - 1 tsp.
Sweet paprika (filling; powder) - 1 tsp.
Chili pepper (filling; powder) - 0.5 tsp.
Coriander (filling; powder) - 1 tsp.
Vegetable oil (filling) - 50 ml
Garlic - 3 teeth.
Grape leaf - 250 g
Eggplant(7-12 cm long) - 15...

Sweet Gullesh / Egyptian cuisine

Egyptian sweet: aromatic, at the same time crispy and juicy; reminiscent of baklava, but without the nuts; with custard. A delicious delicacy for lovers of oriental sweets and those with a sweet tooth. It is very easy and quick to prepare.

Filo dough (5 sheets)
Butter (for greasing phyllo sheets) - 35 g
Egg yolk (custard) - 1 pc.
Sugar (custard 50 g + syrup: glass of sugar 250 ml)
Flour (custard) - 10 g
Vanillin (custard 1 g + syrup 1 g) - 2 g
Milk (custard) - 135 ml
Water (syrup) - 180 ml
Lemon (syrup, 4-5 drops)
Cardamom (syrup, 3 boxes)

I only made a quarter portion, so the number of products listed is not very large, in fact...

Mumbar. Egyptian cuisine

Most often, mumbar are sausages stuffed with rice. But sometimes they are stuffed with minced meat.

Prepare the rice for the filling.
Wash 3 cups of rice. Fry onions (3 pieces) in vegetable oil. We also add garlic to the onions through a garlic press (don’t skimp). Fry everything until golden brown. Half a kilo of tomato in a blender and with onions. You can add a couple more tablespoons of tomato paste. They put it out a little. And add rice. Salt, pepper, coriander. We cut a bunch of parsley, dill and cilantro into it. Stir and turn off the heat. Those. We don't cook rice!
In general, all mahshis in Egypt are stuffed with this kind of rice. And mumbar is also a type of mahsha.

Cut off the neck of a plastic bottle (7-10 centimeters). Gut...

Koshary / Egyptian cuisine

The classic lunch dish of the poor Egyptian is considered to be koshari - a combination of pasta, legumes and rice that is not very familiar to Europeans. The treat can be either incredibly hot or not very spicy, so ask the chef to cook it to your taste (by the way, this applies to almost all Egyptian dishes).

For one serving of koshari, mix 30 g of boiled rice, 10 g of cooked lentils, 10 g of deep-fried vermicelli, 10 g of boiled chickpeas and prepared tubetti paste (small “wheels”). Then pour everything with green sauce (5 g of cumin, 2 tablespoons of olive oil and green chili) and 1-2 tbsp. spoons of tomato sauce made from stewed peeled tomatoes. Mix everything, place on a plate and sprinkle generously with fried onions, cut into strips, on top.

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Ful / Egyptian Cuisine

Ful is a thick brown bean puree that is usually poured into pita bread or added to the Egyptian dish kushari - noodles with rice, chickpeas, fried onions and tomato sauce

Beans
onion
tomato juice
tomatoes
spices
vinegar

Soak the beans overnight, then boil and drain. Finely chop the onion and lightly fry in vegetable oil. Add the beans, simmer for a few minutes, covered, over low heat (shake the pan often). Pour boiling water over the tomatoes, peel them and cut them into slices. Pour in tomato juice, add spices, then after a while add salt to the tomatoes and simmer until done. Grind in a blender, adding the remaining water after cooking the beans. Season with vinegar or lemon juice, let it brew, and serve as a cold appetizer.

Egyptian national dish Mahshi

We will need:
1 cup rice
2 pcs. onions
7-8 tbsp vegetable oil
2-3 tbsp tomato paste
1 bunch of Cilantro and the same amount of Parsley. Dill
0.5 teaspoon ground cumin
1 heaped teaspoon of dry mint
Salt and black and red pepper to taste
1 maggi cube
Grape leaves. From this portion I got 72 pieces.

I made grapes and cabbage, dear ladies, I warn you that it’s a little difficult to make with cabbage as small as mine. You need to get your hand full.

We prepare cabbage as for cabbage rolls; if fresh, rinse grape leaves with hot water; I use canned ones in jars.

COOKING
Finely dice the onion and fry in oil until dark brown, then add...

Egyptian-style cabbage rolls (Makhshi kromb)

Mahshi is probably the most popular dish in Egypt. In general, there are many different types of Mahshi. For stuffing, zucchini, eggplant, cabbage, grape leaves, bell peppers, and potatoes are used. As a rule, Egyptians prepare a huge pan of mahshi. Well, it is eaten very quickly. The classic filling is rice with tomato sauce. I also add lentils and vegetables.

Salt - to taste
Black pepper - to taste
Coriander - 1 tsp.
Cumin - 1 tsp.
Vegetable oil - 2-3 tbsp. l.
Tomato paste - 2 tbsp. l.
Greens (dill, parsley, cilantro to taste) - a bunch
Tomato - 4-5 pcs.
Garlic - 2-3 cloves.
Onion - 1 pc.
Cabbage (head) - 1 pc.
Rice - 1/2 cup.
Lentils - 1/2 cup.
Carrots - 2 pcs.
Greens (dill, parsley...

Egyptian steak

Ingredients:
minced beef 500 g.
chicken fillet 500 g.
champignons about 300 g.
cheese 200 - 300 g.
egg 1 pc.
tomato 1 pc.
greenery.
Oil for frying, I used olive oil
salt, spices to taste
breadcrumbs

Cooking method:
Grate the cheese and divide into two halves. Place one half into the minced meat, add the egg, salt, spices and mix everything well.
We cut the mushrooms and fry them in well-heated oil. Finely chop the greens, cut the tomato into slices.
Divide the chicken fillet into 4 parts and lightly beat it.
Divide the minced meat into 4 parts and make flat cakes. Place them on a greased baking sheet.
Place mushrooms, herbs, tomatoes on top and cover with chicken fillet.
Sprinkle with breadcrumbs, cheese and place in an oven preheated to 170 degrees for 40 minutes
For a side dish we have rice decorated with tomatoes and dill sprigs.
Bon appetit

Egyptian milk porridge "White"

We sort out the wheat groats, wash them and soak them in water (I soaked them overnight to prepare them for breakfast). Cook in slightly salted water until tender. Let's strain.

Then pour milk into the pan and add our cereal. Add butter, sugar, vanillin and let it simmer a little. Breakfast is ready.
Notes. I prepared a "children's" version. After cooking, before adding it to milk, I crushed the cereal in a mixer. In this case, the porridge turns out thicker.
© CatSilva

Mahshi in Egyptian

Mahshi are vegetables stuffed with rice (zucchini, eggplant, peppers, tomatoes, cabbage and grape leaves). We take round rice. Zucchini, eggplant (white and blue) - small, but plump, so that it is easy to remove the insides. Each housewife has her own proportions. I will describe the principle.
I fry it in the rast. onions in oil, 3 pieces. Then I add garlic, I don’t skimp either. Then tomatoes from a blender or tomato paste. Everything is stewed together. Then there is rice, one and a half to two glasses, a bouillon cube, salt (so that you can feel it, then when cooking the vegetables it will be taken away), black pepper, coriander (I myself add some more water and boil it a little, but according to the rules this is not necessary). At the end I add herbs: dill, parsley, coriander...

Jacket belle roses: meat jacket in Egyptian style

In Egypt, as in many other Middle Eastern countries, there are many types of kofta - a hot dish made from minced meat with various additives. Kofta bel roses ("kofta with rice") is one of the most beloved and traditional dishes in Egypt.

Minced meat (I used beef) - 500 g
Rice (minced meat) - 160 g
Dill (minced meat) - 10 tbsp. l.
White onion (minced meat 1 piece + sauce 1 piece) - 2 pieces
Mint (minced meat) - 1 tbsp. l.
Black pepper (to taste)
Salt (to taste)
Tomato (sauce) - 5 pcs.
Parsley (sauce; to taste)
Water (sauce; to taste)
Vegetable oil (for frying) - 3 tbsp. l.

The peculiarity of this dish is that the rice is ground as finely as possible: into flour. I crushed it with a special attachment (for grinding spices) and sifted...

Lentil soup with garlic / Egyptian cuisine

Lentils (red) - 400 g
Broth (chicken) - 2 l
Onions (medium size) - 3 pcs.
Tomato - 2 pcs
Garlic - 4 teeth.
Butter - 2 tbsp. l.
Salt - 1 tsp.
Black pepper - 1/2 tsp.
Cumin (ground) - 2 tsp.

Cut 2 onions into quarters, cut the third into cubes.
Tomatoes, peel, cut into four parts.
Peel the garlic, chop coarsely.
Place tomatoes, onion quarters, and garlic in the broth and simmer for about 45 minutes.
10 minutes before the end of cooking, add the lentils.
Melt 1/2 tbsp in a frying pan. spoons of butter and fry finely chopped onion.
Grind the soup with an immersion blender.
Heat again, season with salt, pepper and cumin. Just before serving, season the soup with the remaining oil and sprinkle with fried onions.
© Pyshka-Khudyshka

Kushari / Egyptian cuisine

I think that about half of the people (Russians) who can afford it have visited Egypt. And you are probably familiar with such a famous dish as KUSHARI! It is sold on busy streets at almost every turn, and always in all street cafes and eateries. It's cheap, tasty, filling...

Here is its composition:
1 - pasta
2 - fried onions
3 - rice with brown vermicelli
4 - tomato sauce (they always have it boiling and there is such an aroma all over the street that it is impossible to resist buying this kushari. They serve it in iron plates for those who eat on the street, and in plastic glasses for those who take it with them, to eat at home.)
5 - brown lentils and hummus (legumes)

Well, I think those...

Sweet layer cake "Fytyr in Egyptian"

This is incredibly delicious, there are not even words to describe this oriental sweetness!

Ingredients:

For the test:
1 glass of milk;
200 g butter;
3.5 cups flour;
1 egg;
1/2 tsp. dry yeast;
a pinch of salt.

For Magalabia cream:
2 glasses of milk;
2 cups granulated sugar;
3 tbsp. l. starch;
1 egg;
1 packet of vanilla sugar;

1 egg yolk for brushing.

Preparation:
To prepare the dough, dissolve yeast and salt in warm milk. Add the beaten egg and flour, kneading a homogeneous dough.
Divide the dough into 2 parts. Roll each part into a layer and grease with melted butter.
Roll the dough into a roll and roll it into a snail shape. This way we will get 2 snails. Let's wrap it up...

Pita with warm salad. Egyptian cuisine.

Ingredients
beef
Champignon
avocado
zucchini
Bulgarian pepper
pita
Cherry tomatoes
salt
olive oil

COOKING METHOD
Place the pita on a wire rack and put it in the oven.

Cut the mushrooms into four parts. Chop the pepper and zucchini. Peel the avocado and cut into cubes. Add olive oil to a heated frying pan, add zucchini and pepper, fry for a couple of minutes. Add mushrooms, a little sugar, salt and black pepper. At the very end, add the avocado.

Cut the beef. Fry in a heated frying pan with olive oil. Carefully chop the fried beef and add to the vegetables. Cut the cherry tomatoes into three parts and place them with the meat. Salt and add sugar. Mix.

Take the pita bread out of the oven. Cut off the top of the pita and open it. Place the prepared warm salad into the resulting “pocket”.

Kibrizli (almond cake) Egyptian cuisine

I would like to offer you a recipe for a very delicious almond cake: vkusno: :vkusno: :vkusno:, although the recipe is taken from a book about Egyptian cuisine, this cake is also very popular in Morocco.
150g semolina
180g sugar
150g ground almonds
8g baking powder
5 eggs
1 lemon
a pinch of salt
2-3 tbsp. sesame
4-5 tbsp. honey
220ml water
mold lubrication oil
Cooking:
Separate the whites from the yolks. Beat the whites with a pinch of salt into a strong foam. Separately, beat the yolks with sugar, add semolina, almonds, baking powder, lemon zest and water, stir well. Add the whipped whites to the resulting mixture and mix gently so that the protein mass does not fall off.
Grease the mold well with oil (I took a round one...

Pita is a traditional Arabic bread. Pitas come in oval and round shapes of different diameters - from 15 cm to half a meter. Flatbreads with a pocket are common all over the world - they are especially loved in Turkey, Greece, and Israel. If you cut the pita from the side, an empty cavity is formed in the bread, which can be stuffed to taste - with vegetables, meat, sauce...
Pita is baked from unleavened yeast dough in a very hot oven on a sheet of foil placed directly on the wire rack so that, under the influence of the escaping steam, the dough puffs up and then, when cooled, falls, and the pitta can be easily divided into halves or shaped like a pocket. In the oven it must be baked at a very high temperature, be sure to put foil, otherwise the pita simply will not puff up (((Pita can be eaten both warm and cold. But it is simply heated in a hot oven. The Arabs themselves store pita in a rather interesting way - they wrap the flatbread in foil, let it cool, and then freeze it directly in the foil. And if necessary, take a stack of flatbreads, defrost them and heat them in the oven at 150 degrees for 15 minutes. Pita can be stored for a short time by wrapping it in cooking paper and then putting it in a bag. will remain fresh.

Ingredients:
Products:
water - 1 glass;
flour -2 - 2.5 cups;
instant yeast - 1 sachet;
sugar, salt - 1 tsp each;
vegetable oil - 2 tbsp.

Dish tags: Hot dish, Cold dish, For breakfast, For lunch, For dinner, Other taste, Baked in the oven.

1 Dissolve salt, sugar and yeast in warm water. 2 Add butter and flour and knead into a smooth, soft dough. 3 Cut the dough into fist-sized pieces. We make koloboks. 4 We form dough balls - stretch the dough a little in the palm of your hand and roll it into a ball, sealing its base. 5 Flatten the buns into flat cakes. 6 Roll out the flatbreads into circles with a diameter of 15-20 cm. Place the finished circles on a towel, cover with a cloth and let stand for 20-30 minutes. 7 Since we don’t have a tandoor oven, but we want the pita to swell, we can do this - put a dry frying pan on the highest heat, heat it up as high as possible and lay out the flatbread. As soon as the pita begins to swell, QUICKLY transfer it to an oven preheated to 250 degrees. But it is very important to put the pita in the oven on the same side on which the pita lay in the pan, that is, do not turn it over. Keep the pita in the oven for a couple of minutes at most, just so that the top is slightly browned. 8 Then you will get that very pocket in the pita... 9 And the pitas themselves will look very tasty! Bon appetit!