Pita – pide – pitka – pitta – pyada – lepinje – aish baladi

Pita is a flat bread, which is widely used in the Middle East and the countries of the eastern part of the Mediterranean. It is called pitta or pide in Turkey, pitka in Bulgaria, pitta in Greece, lepinje in the Balkans – pyada in San Marino and aish baladi in Egypt.
Pita bread can be filled with a lot of good. You can buy ready-made in the store, but homemade tastes best. They are not difficult to make. I tend to cook many, so I can put in the freezer and record if needed.

This dough gives 16 pita breads:

1 pk dry yeast

6 dl lukewarm milk

2 ts salt

6 tbsp rapeseed oil

850 g wheat flour

Knead everything well together with a food processor, until the dough is pliable and releases the baking dish and kneading hook. If the dough needs more flour, add little by little. Raise under plastic in a warm place for a minimum of 1 hour.

Divide the dough into 16 equal parts. Shape into round flat balls. I press the buns flat with the palm of my hand. Place 4 pita on each baking tray, and raise them for 30 minutes, before baking at 275 degrees for 4-6 minutes. Watch out for them, because this is going fast. When the pita has puffed up and gained a little color, they are ready. Cool on a wire rack and fill with whatever you fancy, e.g. texmex or homemade kebab .

You will find lots of dishes with pita here .


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