Egyptian Pita Bread

Mix flour well with yeast and salt, and then add the water to make a smooth, lump-free dough. The dough should not be sticky at the end, but should feel dry but smooth.

The amount of water can vary depending on the quality of the flour, i.e. either more flour or possibly water must be added.

Then leave covered for about 1 hour in a warm (not hot) place. Knead dough repeatedly and portion by eye. Rest for 10 minutes, then roll out to desired size not too thin (about 0.5 cm).

Wheat flour with rye flour in the ratio 1:1.

The bread can also be prepared with a milk/water mixture, instead of pure water.

Extraordinarily, the Egyptian Gourmet recommends a filling for the bread, such as cheese filling or possibly minced meat filling made from the above ingredients.

Depending on the filling, the thickness of the dough should vary, because, for example, in the case of minced meat filling, when the dough is too thin, the gravy that comes out during baking will soften the bread.

You just have to try it out.

* Recipe from Adel Hassanein

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