UXATA

24
Jun
Pita breads presentation, recipe by UXATA Private Chef Services, Riviera Maya, México.

Pita bread without oven: delicious and homemade!


This recipe is easy to make, versatile and with only a few ingredients. Excellent to accompany all kinds of savory dishes, preparing wraps, stuffed pitas, quick pizzas, pita chips…

Today we are fortunate to prepare this wonderful recipe in Caleta Tankah, recognized for its beautiful and lush beaches and crystal clear cenotes. Another incredible hidden treasure in the Riviera Maya.

Servings: 6 pitas

Preparation: 1 1/2 hours

Difficulty: easy

Nutritional Information: Sodium, Calcium, Magnesium, Potassium, Folic acid, Fiber

Ingredients:

500 gr. all-purpose flour  (plus extra for dusting)

9 gr. dry yeast (one sachet)

250 ml. warm water

1 tablespoon of sugar

1 tablespoon of salt

2 tablespoons of olive oil

Preparation:

Ferment: In a bowl place the yeast, the sugar, the warm water and two tablespoons of the flour. Dissolve everything and leave it to ferment covered, in a warm place.

Dough: In another bowl place the remaining flour and the salt and mix. Add the pre-ferment and 2 tablespoons of olive oil. Knead for several minutes to form a smooth bun without lumps. Then place the dough in the bowl again, cover with a clean kitchen towel, and let it rest in a warm place until it doubles in size.

Pita dough in the foreground

Once doubled in size, remove from the bowl, degacify the dough on the counter and divide into 12 equal parts. Make small balls with the palm of your hand and let them rest for approximately 10 minutes, covered with the kitchen towel.

Six pita buns sprinkled with flour, by UXATA Private Chef Services, Tankah, Riviera Maya.

Meanwhile, heat a non-stick griddle or skillet over medium-low heat.

Begin to roll out each bun in a circular way, one at a time, and place them in the griddle or the skillet . Cook for about 3 to 4 minutes on each side. And ready!


Tip: If you want an airy and puffed bread, you must roll out each ball of dough as thin as possible.

Otherwise, if you want a bread with more crumbs and fluff, you should roll out each ball a little less.



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