Egyptian Pita Bread

For the Egyptian flatbread, first mix flour with yeast and salt. Knead with the water to a smooth, lump-free dough. It should be dry and smooth and in no case sticky.

The amount of water may vary depending on the quality of the flour. More flour or water may need to be used to achieve the desired consistency.

Let rise covered in a warm (not hot) place for about 1 hour. Again, knead dough well. Line a baking sheet with baking paper. Divide the dough into portions. Let these rest for 10 minutes, roll out to desired size not too thin (about 1/2 cm).

Bake the Egyptian flatbread in the oven at 200 °C for 5 to 7 minutes.

Preparation Tip:

The Egyptian flatbread can be prepared in the same way with a milk/water mixture, instead of pure water.

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