home » Floriculture » Arabic bread. Hello from Turkey! Traditional Arabic pita bread. photo recipe. Mahshi-stuffed vegetables in Egyptian style

Arabic bread. Hello from Turkey! Traditional Arabic pita bread. photo recipe. Mahshi-stuffed vegetables in Egyptian style

A simple and very tasty food - Arabic pita bread, you can serve it for lunch or for a snack, adding your favorite filling to the pita.

This is a very simple homemade baking, which uses only the most affordable products. The peculiarity of pita is its round flat shape, as well as the emptiness in the middle. Thanks to the water vapor that forms inside the cake during baking, the dough swells like a ball and separates. It turns out to be a kind of pocket in which you can easily place absolutely any filling of your choice.

Pitas are usually prepared from wallpaper flour, but I prefer to use premium wheat flour. Of course, the finished flatbreads will not be golden brown, but this does not at all affect the taste and aroma of this unleavened bread. In a city apartment, the preparations are baked in a well-heated oven at high temperature directly on a dry baking sheet. I hope that the recipe will be useful to you and that you will often spoil your homemade Arabic pitas.

wheat flour - 500 gr
water - 300 ml
vegetable oil - 50 ml
instant yeast - 1.5 tsp.
salt - 1 tsp.

To prepare these unleavened Arabic flatbreads, we will take such simple and affordable ingredients as wheat flour (premium or first grade), water, refined vegetable oil (I use sunflower oil), salt and yeast. I used instant yeast, which does not require pre-activation in liquid, but is added directly to the flour. If you just have dry yeast (also 1.5 teaspoons) or compressed/fresh yeast (15 grams), you need to dissolve it in warm water and let it stand for 10-15 minutes.

Add 1.5 teaspoons of instant yeast and 1 teaspoon of salt (preferably fine). If the salt is coarse, it is advisable to dissolve it in warm water in advance. Mix the flour and yeast with your hand or a spoon until the mixture becomes relatively homogeneous.

We knead a fairly soft dough that holds its shape perfectly and practically does not stick to your hands. You need to knead long enough (with your hands - at least 10 minutes) so that the dough becomes completely homogeneous and smooth. Cover the bowl with cling film or cover with a towel and leave warm for 2 hours. After 1 hour of fermentation, do a light knead to release the gas, round the dough and return to heat for another 1 hour.

After 2 hours of fermentation, the yeast dough for flatbreads will work very well and will increase in volume by at least 3-3.5 times.

Divide it into small pieces of the same size, rounding each one into a ball shape. Leave on a work surface lightly dusted with flour, cover with film or a towel and let the workpieces rest at room temperature for about 15 minutes.

Then roll out each piece of dough into a flat cake (no more than 5 millimeters thick), remembering to sprinkle the dough with flour (lightly) so that it does not stick to the rolling pin. In this way we roll out all the blanks. Let them rest for 10 minutes on the table.

In advance (30 minutes before baking), turn on the oven to warm up to 220 degrees along with the baking sheet - it should be red-hot. When the oven is properly heated, take out a hot baking sheet (you don’t have to take it out, just pull it out) and quickly place several pieces on it.

Immediately close the oven door and cook the pitas on medium level for about 7-8 minutes. During this time they will puff up like balls and be completely baked. When the first batch is ready, remove the cakes from the baking sheet and immediately bake the rest.

The finished pitas, if you did everything correctly, will inflate well, but will not tear - all the air will remain inside.

Serve the pitas warm, although once cooled they will remain fresh for several days when stored in an airtight container or tightly sealed bag. These cakes, by the way, can be frozen.

Arabic pita breads are soft, tender, aromatic and very tasty. They are hollow inside and are great for filling with a variety of fillings. Try it, you will love this simple but delicious homemade bread.

Recipe 2: Yeast Pita Flatbread (step by step)

Under normal household conditions, it is difficult to repeat the traditional technological process, but nevertheless, our housewives were able to adapt the recipe for making this amazing bread, and now pita bread can appear on every table. You will need very high temperature and knowledge of some secrets. During short baking, the pita flatbread puffs up greatly and forms a pocket inside, which can be filled with any filling after cooking. Pita is perfect for first and second courses; it is convenient to take with you on the road or to work. Any recipe for pita bread at home is simple, because you use products that are in any kitchen.

water 200 ml
salt 1 tsp
sugar 1 tsp
dry yeast 2 tsp.
olive oil 2 tbsp.
wheat flour 350 g.

Before making pita bread at home, prepare the basic ingredients. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift the wheat flour into another bowl with high sides. Add dry yeast. Use a hand whisk and stir until the yeast is evenly distributed throughout the flour.

Pour liquid into flour mixture. Start mixing with a spoon until a thick dough forms. Continue kneading on a dusted board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Knead until the butter is absorbed into the dough ball.

Cover with a kitchen towel and leave to rise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Punch down the rested dough. If necessary, add a little flour. Divide into 8 pieces. Form each piece into a ball. Cover the pieces with a towel and work with each one separately.

Roll out into a round layer 5-7 mm high.

Turn on the oven in advance. Line a baking sheet with parchment and place in the oven to preheat. Set the temperature to 260-270 degrees. Place the rolled out pieces immediately into the oven on a hot baking sheet.

Bake the bread cake for 5-7 minutes. Pita should remain white.

Unusual flatbreads are ready. Serve warm without anything or stuff it. Absolutely any filling for pita bread is easy to prepare. Bon appetit!

Recipe 3: puffed pita at home

Flour – 1 kilogram
Salt – 2 teaspoons
Sugar – 2 teaspoons
Dry yeast – 1.5 teaspoon
Vegetable oil – 4 tablespoons
Water – 600 milliliters

Sift one kilogram of flour into a mixer bowl and, mixing at low speed, add two teaspoons of salt and two teaspoons of sugar. When the flour is well mixed with sugar and salt, add 1.5 teaspoons of dry yeast and mix well again.

Gradually, while continuing to stir, pour approximately 600 milliliters of warm water into the flour.

Knead at low speed until a homogeneous dough is obtained and gradually, while continuing to knead, pour in 4 tablespoons of vegetable oil. Knead the dough for about 10 more minutes.

Transfer the dough to a large bowl, cover with cling film or a slightly damp towel and leave at room temperature to rise for about an hour and a half, the dough should double in volume.

Punch down the risen dough or fold it several times. And once again put it in a bowl, cover with film or a towel and leave for 20-30 minutes.

After 20 minutes, knead the dough and divide it into four parts. Roll each part into a ball and divide it into four parts again.

We got 16 identical pieces of dough, cover them with a towel and leave for 10 minutes.

After 10 minutes, roll each piece of dough into a ball and, observing the order, roll each ball into a flat cake with a diameter of 15 centimeters.

Place the pitas on a baking sheet lined with baking paper and bake in a preheated oven at 250 degrees Celsius for 5-6 minutes. The pitas should be soft and not brown.

Remove the finished pitas from the oven, place them on a wooden board, cover with a towel and let cool slightly.

Serve pitas warm with meat and salads.

Recipe 4: Hollow Pita Flatbread (step by step photos)

Flour - 750 g
Fresh yeast - 25 g
Sugar - 2 tsp.
Water - 450 ml.
Sunflower oil - 2 tbsp.
Salt - 1 tsp.

First of all, dissolve sugar in warm water, add yeast, mix well. Cover with a napkin and leave for 15 minutes.

After 15 minutes the liquid should begin to bubble.

Meanwhile, sift the flour into a bowl and add salt. Don't pour out all the flour at once. It’s better later, when kneading the dough, to add more if necessary (it may be needed and vice versa - more)

Add the yeast mixture to the flour and knead the dough. The dough should not be “clogged” with flour, it should be quite soft. Knead for at least 10 minutes, the dough becomes smoother and softer with every minute. And the best thing is to entrust this task to a bread maker!

Lightly sprinkle the bowl with flour and place the dough here, after rolling it into a ball. Cover with film and leave in a warm place for 1-1.5 hours until the volume doubles. Now the best place for this is the oven with the light on.

After the specified time, take out the dough and knead it.

Cut it into 12-15 approximately equal parts. Roll each part into a ball. Don't forget to cover the balls with a napkin to avoid chapping. Leave them alone for 15 minutes, covering them with a napkin and protecting them from drafts.

Meanwhile, prepare the baking sheets. To save time, I use 3 (but ONLY bake one at a time!). Place parchment paper on them and sprinkle with a little flour. Turn on the oven to preheat to 250 degrees.

After 15 minutes, take the ball that we formed first and roll it out. The thickness should be approximately 6-8 mm. Place on a baking sheet. We will do the same with the second, third, etc. balls.

I prefer to prepare all the ingredients at once, since we will proceed very quickly and they will be baked instantly. Having preheated the oven to 250 degrees, quickly put the first batch in there, trying not to keep the oven door open for a long time. Bake for about 8 minutes.

This is how they puff up in the oven at the 6 minute mark, but you should always use your oven as a guide!

The pitas should not brown too much, otherwise they will be dry. 2-3 minutes after “blowing” is enough (again, remember the nature of your oven).

We bake only one baking sheet at a time in the “bottom” or “bottom + top” mode (not letting them brown too much).

When the first batch is ready, quickly take it out, let the oven warm up again to 250 degrees, and repeat the process.

I usually bake one batch at 180 degrees, which produces ordinary but very tasty bread cakes.

Recipe 5, simple: pita without yeast

This easy recipe will help everyone who wants to make Arabic pita bread without yeast. The flatbread is easy and simple to prepare; it can also be baked in the oven at 250 degrees. Be sure to try making it at home and you won’t regret it!

Wheat flour - 2 Cups
Salt - 1 teaspoon
Vegetable oil - 4 tbsp. spoons
Water - To taste (How much dough will take)

In a separate container, mix wheat flour and salt, add oil and mix everything thoroughly with your hands. Gradually add water to the mixture and begin to knead the dough. We do this until the dough becomes elastic and sticky enough. Cover the dough with a towel and leave in a warm place for 10 minutes.

After the time has passed, we begin to roll out the dough on a work surface previously sprinkled with flour. Roll out a thin piece of dough and place it in a frying pan without oil. Bake over high heat, turning over. Each side will take approximately 30 seconds. Now transfer the cake to a grill over the fire and bake until bubbly. Pita without yeast is ready, bon appetit!

Recipe 6: Crispy filled pita bread

Wheat flour / Flour - 150 g
Water - 100 ml
Yeast (dry) - 5 g
Salt - 1 pinch.
Sugar - 1 tsp.
Vegetable oil - 1 tsp.

Cucumber - 1 piece
Lettuce leaves / Lettuce - 6 pcs.
Chicken (boiled) - 100 g
Champignons (fried) - 3 pcs.
Green onion - 2 sprigs.
Mayonnaise - 2 tbsp. l.
Black pepper (to taste) - 1 pinch.

Dissolve yeast in warm water. Then add salt, sugar and butter. Leave alone for 5 minutes.

Then add flour and knead the dough. Let it rise for 40-50 minutes.

Divide the dough into 6 parts. Roll each one thinly into a circle. Bake on a wire rack, or in the microwave, in a preheated oven at 250C. While we are rolling out the next one, the first one is already ready.

You will see if the pita is puffed up and turns golden, then it’s time to take it out.

For the filling you need to cut the cucumber and green onions. Boil the chicken and fry the mushrooms.

Cut the pita from one edge.

We spread a sixth of the filling and pour a little mayonnaise on it. Pepper to taste.

Bon appetit!

Recipe 7: Pita bread in a frying pan or in the oven

Recipe for pita flatbreads, prepared from wallpaper flour or wheat flour. Pita is a flat, round unleavened bread that is very popular in the Middle East. I will tell you how to prepare this flatbread at home in 2 ways: in a frying pan and in the oven. “Oriental bread” is also prepared with various fillings; for this purpose, a “pocket” is made in the flatbread.

Flour - 3 cups
Dry yeast - 2 tsp.
Warm water - 1 glass
Olive oil (optional) - 2 tsp.
Salt - 2 tsp.

Dissolve the yeast in warm water in a deep bowl, let it stand for 5 minutes, a reaction should occur. Then add flour, salt and olive oil. Mix until you have a crumbly dough. Sprinkle a little flour on the table, dump out the dough and knead it until it becomes whole, smooth and elastic (5-7 minutes). Place the scone dough in a lightly greased bowl, cover with a towel, and leave in a warm place for a while.

Once the dough has doubled in size, after about an hour, place it on a work surface, divide it into eight parts, roll each into a flat cake, about 5 mm thick.

The first option, cook in the oven, grease a baking sheet with oil, place the flatbread on it and bake at 220 C for 3 minutes. In the oven, the pita will begin to swell, as soon as it takes almost the shape of a ball, then the bread is ready. Place on a plate and cover with a kitchen towel.

We cook the second option in a frying pan, it is better to take a cast iron, thick-walled one. Heat well, add a little oil and fry the flatbread on both sides for 1-2 minutes until bubbles appear on it. Serve the finished pitas to the table. Bon appetit!

Recipe 8: homemade oriental pita bread

Olive oil 2 tbsp. spoon
Sugar 1 teaspoon
Salt 1 teaspoon
Dry yeast 6 g
Flour 2.5 cup
Water 1 glass

Mix the yeast with the flour if the instructions suggest so.

Dissolve sugar and salt in warm water.

Mix the water solution with flour and knead into a soft dough. Add olive oil, knead the dough until smooth, put in a warm place to rise.

Once the dough has doubled in size, knead again until it is smooth and elastic.

Divide the dough into 8 parts, roll into balls.

Roll each ball into a circle with a diameter of 12-15 centimeters and a thickness of 5-7 mm. Cover the pieces with a napkin or film and leave them to sit while the oven preheats. Bake the pitas for 5 minutes in the hottest oven possible (250-270 degrees), place the cakes for baking on a hot baking sheet. There is no need to brown; remove the pitas when they puff up.

Place the cakes on a towel separately from each other, cover with another towel on top.

Use tortillas to fill with different fillings or simply as bread. You can bake pitas for future use, wrap them in foil and freeze them in the refrigerator.

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 given the appearance of 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, allow to cool, and then freeze directly in foil. And if necessary, take a stack of flatbreads, defrost and heat 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. This way it lasts longer 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!

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 mound, 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, as 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.

Pita bread is popular in Middle Eastern and Mediterranean countries. Outwardly, it resembles a small cake, hollow inside. This crumpet can rightfully be one of the most ancient dishes, since mentions of it are found in the Old Testament. Today it is not only served with the main meal, but also prepared as an independent dish, stuffing the flatbread with all sorts of fillings.

Arabic pita bread can be made from yeast and unleavened dough. Let's look at several recipes for this dish that can be prepared at home.

Yeast dough pita

Despite the intriguing name of this bread, the process of making it is relatively simple. Anyone can bake delicious pita bread. In addition, preparing a dish involves a set of products that are almost always available in every home.

Ingredients for preparing pita (recipes in all cases indicate tablespoons):

500 g flour;
300 ml water;
½ tablespoon each of salt, dry yeast, sugar;
2 tablespoons of vegetable oil.

Arabic pita bread is prepared like any other baked product, namely, it begins with the process of kneading the dough. For this recipe, there is also a rule of mandatory sifting of flour (in order to saturate it with oxygen and remove lumps and impurities).

The flour is sifted into a container in which the dough will be kneaded later. Then, using a mixer at minimum speed, mix the flour, to which salt and sugar are added. When the bulk is evenly distributed in the mixture, add the yeast and again everything is brought to homogeneity.
The amount of warm water specified in the recipe is poured into the container with bulk products with continuous stirring.
Without turning off the mixer (also on minimum mode), knead the mass until it becomes homogeneous. Then, while stirring, vegetable oil is added in several stages. Knead everything together for about 10 minutes.
To properly prepare pita bread, you need to let the dough “grow.” That is, the finished mass is transferred to a larger container and covered with cling film (can be replaced with a clean, damp, thin towel). In this form, the dough should stand at room temperature until it doubles in volume (about 1-1.5 hours).
After the specified time, the dough is kneaded (instead, you can fold it several times). Then cover again with film/towel and leave for about another half hour (but not less than 20 minutes).
The finished mass is kneaded again and divided into equal pieces, which are rolled into balls (you should get 8 pieces). The dough, divided into portions, is again left to rise.
After 10 minutes, the pieces are rolled into balls again, each of which is rolled out into a small cake (15 cm in diameter).
Before baking the pita bread, line a baking sheet with parchment paper and preheat the oven to 250 degrees. With this heating of the oven, the cakes are baked for no more than 6 minutes. Finished products should not be ruddy. Properly prepared pita bread, as the instructions say, should be pale but soft.
The baked crumpets are removed from the oven, transferred to a wooden stand (or on a clean wooden cutting board), covered with a towel and left to cool completely.

As you can see, preparing pita bread is not difficult and you do not need to have any special knowledge or abilities. Pita flatbreads are served with meat dishes and salads.

Unleavened Pita

The bread prepared according to this recipe is not inferior in taste to the first option and in appearance it is no less appetizing, as can be seen in the photo depicting the finished product.

Ingredients for making pita:

3 full glasses of flour;
¼ cup sour milk;
1 glass of water;
½ spoon of salt.

This pita bread recipe involves making sourdough starter. To do this, milk, water and flour are mixed in a ratio of 1:1:4, where 1 equals 50 grams. Then the mixture is placed in a warm place for three days. The finished sourdough has a sour smell, when it appears it can be moved to the refrigerator for storage and used as needed. But in the future it will need to be refreshed, that is, dilute a 100-gram portion of the starter with water (¼ cup) and flour (a heaping glass) and leave in a warm place for two hours (sometimes it will take a little more time).

Now let's look step by step at how to prepare this unleavened pita bread. Cooking diagram:

Sourdough, water and flour are mixed in proportions 1:1:2 (where 1 equals 125 grams). First, warm water is added to the starter, mixed until smooth, salt and the specified amount of flour are added. The dough is kneaded.
The finished dough is left to proof for 1.5 hours, after which it is necessary to preheat the oven to 250 (or up to 270) degrees.
While the oven is warming up, the finished mass is laid out on a board or table sprinkled with flour and divided into portions. Small balls are formed from the pieces, which are rolled out and placed on a wire rack.
This unleavened bread takes no more than 3 minutes to bake. The finished cakes should rise well and increase in volume. The baked donuts are removed from the oven and wrapped in a clean towel.

You should not keep the bread in the oven for a long time, as it will become browned and crispy. Compliance with the specified temperature regime is also of great importance.
As for flour, in the version with unleavened dough it is permissible to mix rye and white flour in a ratio of 1:4.

Regardless of the fact that pita bread recipes are different, the finished products turn out tasty and unusual. At home, they are served separately, but in most cases they are used not as ordinary bread, but as a “pocket” for all kinds of fillings.

Video: Yeast-free lean pita bread - step-by-step home recipe

Before making pita bread at home, prepare the basic ingredients. Pour room temperature water into a deep bowl. Add salt and granulated sugar. Stir until dissolved.

Sift the wheat flour into another bowl with high sides. Add dry yeast. Use a hand whisk and stir until the yeast is evenly distributed throughout the flour.

Pour liquid into flour mixture.

Start mixing with a spoon until a thick dough forms. Continue kneading on a dusted board until a soft dough forms.

Transfer the ball of dough back to the bowl. Pour in olive oil. Knead until the butter is absorbed into the dough ball.

Cover with a kitchen towel and leave to rise in a warm place for about 40-60 minutes. If the room is very warm, the dough will rise faster.

Punch down the rested dough. If necessary, add a little flour. Divide into 8 pieces. Form each piece into a ball. Cover the pieces with a towel and work with each one separately.