Lunch

Pita bread

It's fun to make it yourself!

Ingredients

Active dry yeast 1 package
Warm water 1 1/4 cups
All-purpose flour 3 1/2 cups
Salt 1/4 cup
Protein powder 1 1/2 teaspoons
Vegetable shortening 1/4 cup

30 minutes to prepare, 10 minutes to cook, ready in 5 minutes

It’s useful to know how to make different types of bread.

Firstly, your kitchen will smell great, and secondly, you can put whatever filling you want with them.

This is a pretty traditional recipe for pita.

Step 1: Put your warm water in a mixing bowl, and sprinkle the yeast over it. Leave it to stand until it becomes a creamy foam.

Step 2: Add 2 cups of the flour, along with the salt and shortening, beating it in with a fork.

Step 3: Mix in as much of the remaining flour as is needed.

Step 4: This should leave you with a substantial lump of dough. On a floured surface, knead it until it’s smooth and elastic. If it’s a bit sticky, knead in more flour.

Step 5: Make a ball out of the dough, wrap it in a kitchen towel, and leave it be in a warm area for 15 minutes.

Step 6: It’s time to get the oven on – preheat it to 500 degrees.

Step 7: Flour up your hands, and divide your dough into 12 equally sized balls. Cover them with a kitchen towel, and leave them be for 10 minutes.

Step 8: Next

Step 7: Flour up your hands, and divide your dough into 12 equally sized balls. Cover them with a kitchen towel, and leave them be for 10 minutes.

Step 8: With a floured surface, flatten the dough balls until they’re round. Again, cover them with a kitchen towel, and leave them be for 10 minutes.

Step 9: On a floured surface, roll them into six inch circles. Then, place them onto an ungreased baking sheet.

Step 10: Put them in your preheated oven for three or four minutes until they’ve puffed up. Flip them over, then put them back in the over for another couple of minutes.

Step 11: Take them out of the oven, and leave them to cool on a wire rack.

Step 12: When they’re cooled, carefully cut them in half, and separate them so you can fill them.

It’s not a complicated recipe, but generally whenever yeast is involved, you need to be careful with you measurements and proportions.

It’s a little bit fiddly in terms of leaving them to rest for a while at a time, but definitely worth it!

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