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Arabic pita bread recipe. Arabic pita bread. Egyptian milk porridge "White"

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

Now that the flatbreads are ready, you can start baking. I bake in a special pan, which I have already talked about more than once.
It consists of 2 large “ladles” with handles, similar to our miracle stoves. The only difference is that in the miracle stove the spiral is closed in the top lid, i.e. it is not visible, but in my pan the spiral is open - you can see it in the photo.

The “secret” to getting an empty pocket inside the flatbread lies in the baking method.
The fact is that the pita must be placed on a hot surface and baked at a very high temperature; the dough does not have time to rise evenly as in the oven and “tears,” forming an empty pocket inside. For example, here pita is baked in special ovens and placed right next to the fire, i.e. the temperature is very high.
Another “secret” is that the baking pita should be placed on the same side on which it lay while proofing. To do this, lift the edge of the towel and turn the pita onto your hand, like this.

That is, it turns out that the pita lies upside down on the hand. Now we turn the pita directly onto the hot surface of the stove and it turns out to be in the “correct” position, i.e. it lies on the “bottom”, on the same side on which it lay while proofing on the board.
When baking pita, I first place the flatbread on top of the lid, when it starts to swell slightly, I push it inward, and put the next flatbread on the lid, then take out the first pita (I just turn the bottom pan over by the handle - the pita falls out on the table), and the second pita I push it in, put the third pita on the lid, etc.

These are the Petes you will get.

I really love Pitas made from whole grain flour with bran, that’s how they turn out for me.

For whole grain pitas I make the exact same dough. But since whole grain flour takes up more water, I make the dough a little softer; after the dough rises, it becomes denser.
Just because you don't have such a pan doesn't mean you can't bake pita bread. The main condition for baking pita is high temperature.
You can bake pita in a frying pan and just brown it in the oven. To do this, heat the oven properly, put the frying pan on the fire (it would be nice to put a flame divider on top of the burner, but not necessary). NO NEED TO LUBRICATE WITH OIL! As soon as the frying pan is well heated (but do not heat it!), put the Pita on it, when the Pita puffs up, put it in the oven. It literally takes minutes. You cannot keep pita bread in the oven for a long time, otherwise it will turn into a cracker, because... The dough is thin and bakes instantly.
I tried to bake pita simply in a frying pan without using an oven - and it worked. Of course, its color is not as even as when it came out of the oven, but it baked wonderfully. Heat the frying pan, then turn the heat to moderate so that the pita does not burn. Place the pita on a hot frying pan, when it starts to puff up, turn it over to the other side with a spatula - I didn’t even put it in the oven, I just fried it on both sides in the frying pan and that’s it. You don’t have to wait for the pita to begin to swell, but simply turn it over after 2-3 minutes and it will swell anyway. I have an ordinary frying pan, however, I also covered the pita with a lid on top and kept the heat low.

The frying pan is the most ordinary one, the lid was taken from a convex pan.

The girls also baked pita in a pan with a glass lid - they put the pita in a hot pan, covered it with a lid, after 2 minutes they turned the pita over and it puffed up. In general, try it and you will definitely succeed!
Pitas may not inflate if the temperature is not high enough or there is mechanical damage in the flatbread (the bottom is torn, for example).

These are the Petes you will get.

I really love Pitas made from whole grain flour with bran, that’s how they turn out for me.

The frying pan is the most ordinary one, the lid was taken from a convex pan.

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.

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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)

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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.
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Garlic - 3 teeth.
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Prepare the rice for the filling.
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Cut off the neck of a plastic bottle (7-10 centimeters). Gut...

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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).

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Save it to your wall SO YOU DON'T LOSE THE RECIPE!

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 fill your hand.

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 in 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...

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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.

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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

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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
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Well, I think those...

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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 used 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 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.